Research - Funk, Dressel awarded Wang-Fradkin Professorships; Moshier receives Valerie Scudder Award; Hunnewell receives Barbara Mulch Award Archive - Schmid College of Science and Technology

Top Honors for Teaching, Scholarship and Academic Support Awarded to Schmid College Faculty and Staff Funk, Dressel awarded Wang-Fradkin Professorships; Moshier receives Valerie Scudder Award; Hunnewell receives Barbara Mulch Award

May 12, 2017 by M. Sawyer | News

The 2017 Faculty Honors Convocation was held Friday, May 12 in the Bush Conference Center of Beckman Hall, room 404, and Schmid College faculty were recipients of the highest honors awarded. 2017-2019 Wang-Fradkin Professorships Faculty Research and Development Council and the Provost’s Office selected Dr. Jennifer Funk, professor of biological sciences and director of the Biological Sciences program,

Schmid College Students Take Top Honors at 2017 Campus Leadership Awards Taylor Patti wins Cheverton; Sara Wanous wins Peterson; Taryn Miyake wins Huntington

May 5, 2017 by M. Sawyer | News

At the end of each academic year, Dean of Students Jerry Price, Ph.D. and his office celebrate remarkable achievements among the Chapman University undergraduate student body at the Campus Leadership Awards. Schmid College students took many honors, including three of the highest: the Ronald M. Huntington Award for Outstanding Scholarship, the Gloria and Julian Peterson

Chapman Food Science Wins Regional College Bowl Competition! Next stop: Las Vegas for nationals

April 19, 2017 by Alexa Sarcona | Research

On Saturday, April 8th, Chapman’s College Bowl team took home the title of Pacific Southwest College Bowl Champion at the regional Institute of Food Technologists Student Association (IFTSA) Pacific Southwest area meeting hosted by Cal Poly Pomona. Four schools (Chapman University, Cal Poly Pomona, Cal Poly San Luis Obispo, and Cal State Long Beach) competed

Scientists Should Advocate for Research Funding

March 23, 2017 by Dr. Jennifer Funk | Research

Last week, President Donald Trump revealed his first budget proposal which would cut funding for several science agencies. Budgets for the Environmental Protection Agency (EPA) and the National Institutes of Health (NIH) would experience the largest cuts, roughly 18-30%. While these cuts are extreme, non-defense spending on research and development has been declining steadily since

How to Literally Beat the Heat: The Secret to Why Wings Pair Well with Ranch and Beer by Amanda Rogers, MS in Food Science student

January 30, 2017 by M. Sawyer | Research

It’s that time of year again – time for the Super Bowl. We all know what that means: a football game that will keep you on the edge of your seat, some of the best commercials of the year, Animal Planet’s classic Puppy Bowl, and, most importantly, food. There is no other day of the

With the AIMed Conference, Schmid and CHOC’s Relationship Grows Deeper December's conference is just another example of the two institutions rich collaboration.

January 20, 2017 by CJ Simonson | Research

The Children’s Hospital of Orange County, or CHOC as its more commonly known in the local area, is approximately 1.7 miles away from Schmid College’s main hub in Hashinger Science Center on Chapman’s main campus . The two institutions’ relationship is much deeper than just geographic proximity though, and for the last several years CHOC

Simple Science: “Burning” Money through Chemistry! Dr. Jerry LaRue shows us the chemistry behind a fun magic trick.

January 10, 2017 by CJ Simonson | Research

Did you know that Chapman recently broke ground on its most innovative building to date? The 140,000 square-foot Center for Science and Technology is the manifestation of Chapman’s ongoing commitment to scientific advancement and discovery. Get your future Panthers in the scientific spirit with this engaging and silly experiment, recommended by Chapman’s own Dr. Jerry LaRue, head

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

November 30, 2016 by Antonina Ruszkowska | Research

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 Antonina Ruszkowska | News

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

Hands-on Scientific Research Opportunities for Undergraduates Schmid College professors showcase research opportunities at OURCA's 2016 Faculty Research Expo

November 11, 2016 by M. Sawyer | Events

Earlier this week, Schmid College faculty showcased their research and opportunities for students to get involved in it at the university-wide Office of Undergraduate Research and Creative Activity (OURCA) 2016 Faculty Research Expo. They were joined at the annual event by faculty from across the university in a tremendous display of the breadth of scholarly