Sheridan Van Biert, a registered dietitian at Montclair State University, now works in the same dining hall where she once ate as a student. Van Biert completed both her undergraduate and graduate degrees in Nutrition and Food Science at Montclair, taking advantage of the university’s combined BS/MS track for faster entry into her career. She also completed over 1,000 hours of a dietetic internship with Gourmet Dining Services, which led to her current position on campus.
“Montclair’s undergraduate and graduate nutrition program helped me prepare for my current role by applying what I learned in the classroom into real-life practice,” said Van Biert ’22,’24 MA. “From situational group lesson plans and cooking classes as a student to everything in between, it came naturally when I started using these skills for teaching kitchens that we, as dietitians, host for students, as well as presentations we tailor for our athletes.”
Van Biert noted the importance of her long-standing connection with Montclair State University: “Being a part of Montclair for so many years I feel is a big advantage when it comes to relating and connecting with the campus community. It’s a valuable aspect to have when providing outpatient counseling to students or chatting with them in the dining halls and around campus.”
Jennifer Bostedo, Director of Dining and Wellness at Gourmet Dining Services and Van Biert’s supervisor, commented on the benefits of hiring graduates from Montclair’s Food and Nutrition Science program. “Hiring a Montclair grad gives us the benefit of a rigorously, well-trained professional who has an intimate knowledge of the campus culture. It allows us to tailor food and beverage offerings to meet the needs of today’s students better.”
Van Biert continues to draw on skills developed during her studies: “Having built a strong sense of adaptability has been invaluable in my current role, as each workday varies significantly and involves juggling multiple diverse responsibilities.”
Now serving as both practitioner and mentor on campus, Van Biert helps guide new student interns while collaborating with faculty on research projects focused on nutrition and wellness initiatives. She also manages food safety measures such as allergen testing at Freeman Dining Hall’s LIFE station—an area dedicated to gluten- and allergen-free meals—and maintains updated allergen information binders accessible to students.
Bostedo described this cycle: “Now she and the other dietitians on campus continue the cycle as we precept future dietitians who started just like Sheridan did, right here at Montclair.”
Montclair State University serves more than 23,500 students across several New Jersey municipalities including Montclair, Little Falls, Clifton, and Bloomfield (official website). The institution is recognized among New Jersey public universities for its commitment to social mobility and value (official website). Over half its student body comes from underrepresented minority groups; it is also New Jersey’s largest Hispanic-Serving Institution (official website). Its academic approach integrates liberal arts education with professional training (official website), preparing graduates like Van Biert for diverse careers.
For those interested in similar paths or learning more about daily life working in nutrition services at Montclair State University—including ongoing collaborations between staff members—additional photo essays are available through university communications.
