This summer, I went on a fantastic adventure. I adventured to a faraway land, where the natives speak in a foreign tongue, the drivers do not understand the concept of yielding at a roundabout, and June is smack in the middle of the rainy season. I traveled, with my professor, Dr. William Wright, to the
An urban planner, a geographer, and a sociologist walk into a bar. No, it’s not the beginning of a bad joke—it’s just another day at the world’s largest gathering of GIS (Geographic Information Systems) professionals, the ESRI User Conference held annually in San Diego, CA. This conference may be the “mappiest place on Earth,” bringing together
On Saturday, May 7, 2016, Schmid College of Science and Technology hosted its inaugural Program Honors & Capstone Conference. The event served as an opportunity for Schmid honors students to present their research to faculty, staff, peers and the public in a conference style setting that featured over 25 speakers and a formal breakfast.
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
Food safety is a topic that concerns everyone. We all eat, thus we all should take into account the current state of the food that goes on our forks and into our bodies. If you’re eating right now, grab a forkful and take a look at your food. A real close look. Could there be
Imagine walking into a grocery store where everything is wrapped in edible skins, with no other packaging. You would be able to eat your ice cream or protein bar right off the shelf, its package or wrapper included! Think biodegradable skins and shells like those of fruits (coconuts, bananas, apples, etc.). Would you be afraid
Incidence of antibiotic resistant bacterial infections are higher than ever, and the Centers for Disease Control and Prevention (CDC) note that at least 23,000 people die each year as a direct result of these infections. It’s no wonder then, that fears of rampant superbugs are fueling the debate about responsible antibiotic usage, and much of
First it’s Thanksgiving. And then there’s an entire month of holiday parties and dinners. At the center of many of them will be pie – either pumpkin or apple. It seems only fitting then that Food Science student Tara Okuma weighs in on Southern California’s apple picking season and the process of creating drought-tolerant apples. Fall season brings about colder weather,
Chapman University faculty showcased its scholarly and creative research last week at the Fifth Annual Faculty Research Expo hosted by the Office of Undergraduate Research and Creative Activity. Seven of Chapman’s nine schools and colleges presented opportunities for students to study in their desired fields. The event was open to students interested in researching with
With the fall season officially in full swing, we decided to ask Alexa Sarcona, a Food Science student, about some of the science behind pumpkins and specifically, pumpkin spice. For those that do not live in Southern California, October means cable-knit sweaters, scarfs, and leaves turning orange. But how does one tell in areas without