Student

Antonina Ruszkowska

Posts by Antonina Ruszkowska

Keeping Up with Jonathan Woo ’15 “My Chapman education gave me a superb, interdisciplinary foundation to build medical knowledge off of.”

February 2, 2017 by | Schmid College of Science and Technology

We recently caught up with biochemistry and molecular biology alumnus Jonathan Woo ’15. Jonathan is in his second year of medical school at the University of Hawaii John A. Burns School of Medicine located in his hometown of Honolulu, HI. We asked him a few questions about how Chapman University influenced his getting

Renewable plastic made from Mother Nature By Brenda Hernandez, MS in Food Science student

December 2, 2016 by | Schmid College of Science and Technology

Plastic Pollution Currently, the average American throws away approximately 185 pounds of plastic every year…that is enough to circle the earth four times. Keep in mind that the circumference of the earth is 24,901 miles- yikes! Plastic constitutes approximately 90% off all the trash floating on the ocean’s surface, which can kill marine mammals.

The Rapid Pulse of Pulses by Avinash Shrikantia, MS in Food Science student

November 30, 2016 by | Schmid College of Science and Technology

2016 has been quite the year for pulses in the food and dietary supplement industry. The UN General Assembly declared 2016 the International Year of the Pulse and since then, the industry has gone nuts (1). Companies and startups have innovated pulses into snacks, chips, cereals, pastas, and many other forms of common foods (Banza Pasta,

The wine headache….Are sulfites to blame? by Jennie Monfried and Anjali Sarath, MS in Food Science students

November 16, 2016 by | Schmid College of Science and Technology

It’s wine o’clock somewhere! The wine connoisseurs of 2016 are hunting their nearest organic grocery stores to find sulfite free wine. Who cares about the price, the undertones, the age, the place of origin, or even the type of wine for that matter… these days the sulfite free label is believed to be the golden

CRISPR-Cas9: the biological Photoshop® and GMO food regulation loophole By Tara A. Okuma, MS in Food Science student

November 7, 2016 by | Schmid College of Science and Technology

Avid Photoshop® users know how to nip, tuck, add, remove, and edit whatever they desire in photos. Edited and enhanced photos can be commonly seen throughout fashion magazines, but editing photos doesn’t change who the person is. Does it? The perceived body may be changed and skin blemishes may miraculously disappear thanks to Photoshop® but

TRICK or TREAT! What are you actually eating this Halloween? by Natalie Tom, Food Science student

October 28, 2016 by | Schmid College of Science and Technology

“TRICK or TREAT!!” screamed a bunch of children as soon as I opened the front door. I began distributing handfuls of candy to these little kids giving the most candy to the kid with the best costume, of course. As I closed the door, I reach for my favorite candy and cracked it open while

Coloring Your Perception of Food By Emma Gottschall, MS in Food Science student

May 4, 2016 by | Schmid College of Science and Technology

Today, it’s common to see articles that read “A Dangerous Rainbow” or “What are we feeding our children”. The conversation around safety of colors is being led by popular food activists like the “Food Babe”, and artificial food colors have come under fire. Push back from consumers has led top food manufacturers like Kraft and

New Chocolate Quality and Flavor in the Works by Kelly Sparks, MS in Food Science student

April 25, 2016 by | Schmid College of Science and Technology

Contrary to popular belief, chocolate bars are not made from a flowing, brown river. I’m looking at you for blame, Willy Wonka. You won’t even find a chocolate tree, as they are just as rare as money trees. And the Easter bunny does not actually lay chocolate eggs. I know, this sounds terrible, but please

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