Alex Wendling ’13 (MS ’15) Pledges $45,000 to Establish Food Science Fellowship
The Custom Flavors Scholars in Food Science fellowship will provide support to up to three currently enrolled students in Chapman’s food science program.
May Research Highlights OC bikeability, Alzeihmer’s research, and a History Channel appearance
Anuradha Prakash, professor of food science, has been featured amongst Orange County Business Journal’s Women in STEM. In addition to her longstanding academic research program, Prakash leads one of the few food science testing laboratories in the region. In this role, she regularly works with new and established businesses who are developing new products. Recent
April Research Highlights New research from the Loon Project receives national coverage
Lorena Munoz ’24, Noelle Clark ’24 and Emma Kocik ’22 were among a select group of students nationwide recognized with honorable mentions for their applications for Graduate Research Fellowships from the National Science Foundation. Oliver Lopez, instructional associate professor of mathematics, has been appointed as a primary member of Kaiser Permanente’s Institutional Review Board for
Could Your Milk be Healthier? Chapman Scientists Think So
Widely used processing methods may affect a nutritional component of dairy products that could be critical for development, healing and bone health.
January Research Highlights Pilot-wave theory, DNA barcoding, and Schmid research at SICB and SABER
Scientists and engineers from Schmid College of Science and Technology and the Fowler School of Engineering were on the move once again in January, presenting research at the annual meeting of the Society of Integrative and Comparative Biology (SICB) and the Society for the Advancement of Biology Education Research (SABER West). At SABER West, seven
December Research Highlights Strong showing from Schmid at annual AGU conference
Recent grants, presentations and publications by faculty in the Schmid College of Science and Technology showcase the breadth of research activity across the college. A new training grant from the U.S. Department of Agriculture secured by faculty Rosalee Hellberg, Anuradha Prakash and Lilian Senger will provide more than $250,000 to support developing future leaders in
November Research Highlights Quantum gravity, dairy processing, and evapotranspiration
New publications for faculty in the Schmid College of Science and Technology showcase the breadth and depth of research across the college’s physics, biology education research, environmental science and policy, and food science programs. Jeremy Hsu, an assistant professor of biological sciences, has published new research on “Investigating the Influence of Assessment Question Framing on
Professor Investigates What’s Really in Your Frozen Shrimp Package
A shopper grabbing a bag of frozen shrimp may not think to question the label or weight before tossing it into stir fry or shrimp scampi. Yet, the weight and type of shrimp they buy may not be what the label says, according to a Chapman University professor.
Food Science Students Receive National Association of Flavors and Food Ingredient Systems Scholarship Congratulations to Kayla McCormack and Michelle Jin
Every fall, the National Association of Flavors and Food Ingredient Systems (NAFFS) awards two of our outstanding Food Science students each a scholarship check for $1,500. Friend of the Food Science program and NAFFS member, Patrick Imburgia, facilitates this award. This year, the NAFFS scholarship was awarded to Kayla McCormack and Michelle Jin. Schmid College
Students and Alumni Recognized at Food Science Awards Night A Virtual Celebration for the Food Science Class of 2020
Not even a pandemic could stand in the way of the Masters of Food Science program as they virtually celebrated the accomplishments of the Class of 2020. The Awards Night Zoom event began with a welcome from Program Director, Anuradha Prakash to the gathering of 44 students, faculty, and alumni in attendance. Other VIPs joined