Rhondi Shigemura ’90 graduated from Chapman University with a M.S. in Food Science and Nutrition. After hearing about Chapman University through her former colleagues at ConAgra, Shigemura looked into pursuing her food science studies here while still working full-time.

Shigemura now works at Jenny Craig as the Director of Research and Development in Carlsbad, California. She has, “oversight over product development for various types of products, merchandise, technology, packaging, tools and elements that can really help in weight management, weight loss and help in wellness for individuals.” You can watch her profile above.

“The breadth of information and learning that you’ve had from Chapman – you can always apply in your day-to-day role.” – Rhondi Shigemura ’90

Food Science is the discipline in which scientists use biology, chemistry, physical sciences, psychology and engineering to study the properties of foods. Food scientists develop innovative ways to process, preserve, or package food, thereby making our food supply safer, sustainable and more nutritious.

The demand for food scientists is projected to increase and job prospects in Southern California especially continue to grow steadily. With over 1,500 food-processing companies within a 90-minute drive, Orange County is the ideal location for food science careers and internship opportunities.

To learn more about Chapman University and the Food Science program, click here.


We love hearing from our alumni. If you have some great news to share, let us know! And if you would like to write a guest blog post for the Schmid College blog- we welcome your submissions! Just go to https://blogs.chapman.edu. click on “Write your story” and make sure to submit it to Schmid College of Science and Technology.