Dr. Charles H. Townes’ genius will forever influence the technologies of the world. He won the Nobel Prize in physics for his invention of the laser in 1964 and continued to create numerous technologies driving our economy today. By improving modern surgery, medical devices, computer processing and much more, Townes paved a way for science
The Food Science Program at Chapman University is proud to announce that graduate student Emma Gottschall has been awarded a scholarship by the California League of Food Processors (CLFP) made possible by the CLFP Supplier Host Council and their members and industry friends who contribute so generously. Emma Gottschall is currently pursuing
Half the school year has gone by. You think about the upcoming Holiday break, wondering what to do. Some of your friends are traveling. Others are going home. Some are even doing an internship. Wait, an internship? Internships provide students with on-the-job experience in a corporate or academic setting. From these experiences, students can
Healthy eating is becoming a rising trend in American society. Capturing big names like Michelle Obama in her “Let’s Move ” initiative, the USDA has proven that Americans are choosing healthier, fresher foods, but is there more to look out for? With Salmonella and E. coli on the American radar since the outbreaks in
It was an overwhelming sight at the George H. W. Bush Conference Center on November 12 at the 4 th annual campus-wide Faculty Research Expo . This event has been hosted by the Office of Undergraduate Research since its inception and is a true manifestation of the office’s commitment to providing research opportunities to its
At this year’s International Food Fair a dish called “Pav Bhaji” or “Pao Bhaji” really tantalized tastebuds. The team of consisting of Akanksha Jain, Sridhruthi Abbaraju, Vijay Mathivanan, Tushar Sawant, Dhwani Patel, Maulik Pandya, and Vineel Parvatanemi from the Food Science and Business departments prepared the dish. The team’s dish actually won “Best Flavor” while in competition
Aneesha Prakash is a computer science major, math minor and president of Women in Science and Technology at Chapman. Though the ratios of females to males in science and technology have been improving, the rate of change is not as fast as it could be and women are still not equals in all STEM areas. Part of the
“Nothing can be more improving to a young naturalist, than a journey in a distant country.” – Charles Darwin Beagle Round the World (1839) ch. XXIII, 607 The Galapagos Islands are unlike any other place in the world and stand as one of the most majestic conversions of biology, geology and human
This article, written by Joe Yogerst, originally appeared on the Los Angeles Times website. As director of the food science program at Chapman University’s Schmid College of Science and Technology — and with nearly two decades on the faculty at the university — Anuradha Prakash is a leading authority on food science. She answered questions on the topics
This article, written by Joe Yogerst, originally appeared on the Los Angeles Times website. One increasingly important aspect of food science is sustainability — the ability to reduce spoilage and to conserve and protect resources throughout the entire food production process. As the population continues to grow — and the United Nations projects that the world will reach