“What should our hashtag be this year?” “#ChapmanIFT2015″? “#IFT2015″? “#ChapmanDoesChicago”? This is the question students ask each other as we get prepared for the annual “Food Convention” as I like to call it. This past July, Chapman University’s food science graduate students and faculty attended the Institute of Food Technologists (IFT) Meeting and Expo in
This year I participated as the student leader for Dr. Georgiana Bostean ’s Social Determinants of Health research lab. Over two semesters, we studied the new phenomenon of electronic cigarette use and the potential risks it poses to youth. The research team applied our knowledge of Geographic Information Systems (GIS) to studying the density
Schmid College saw three of its biology students receive awards at the most recent TriBeta West Coast Regional Conference. TriBeta, a national biological honor society, offers students the opportunity to showcase their research and get feedback from elite minds in the field of biology. Amy Ortega and Kristen Gabriel received second place for the
As food science students who are on the never-ending battle for knowledge, we are given the opportunity to offer our expertise on controversial food topics to friends, family and anyone else who may be curious (let’s face it, who isn’t curious about what they’re eating?!). However, while we spend much of our time with
With internships becoming increasingly vital to future careers, it’s no surprise that Schmid College students are taking full advantage of internship opportunities in their fields of study. According to Forbes.com, 69% of large companies offer full-time jobs to their interns—that’s a statistic that is hard for students nearing graduation to overlook. One of those students is Gabrielle
On Saturday April 11th, Chapman’s Food Science Program had the pleasure of hosting an interactive educational experience for Girls Inc! High school students from different regions of Orange County were brought to Chapman University to learn about Food Science, thanks to the collaboration between FSNSA and Girls Inc. female leaders Christie Pearce,
Schmid College saw its current students and alumni alike receive prestigious distinctions for the 2015 National Science Foundation Graduate Research Fellowship. Of over 16,000 applicants vying for grants to fund their research, only 2,000 received awards.
Chapman University’s Food Science Graduate Program hosted its 4 th Annual Food Industry Networking night on April 1, 2015. This year’s event, co-hosted by first year students Emma Gottschall and Alex Hoang, saw over 110 food industry professionals, alumni and current students exchange ideas, reconnect with professors and colleagues, and, of course swap business cards!
Starting at the beginning of spring semester on Wednesday and Friday mornings, I would head out to the University of California at Irvine’s Extension Center near the Great Park. At this site, I have been working with Dr. Jennifer Funk and her lab technician, Julie Larson, on a project assessing how water availability influences leaf
Once again, Chapman University’s food science students reign as the Mountain West region’s champions of Institute of Food Technologists (IFT) College Bowl . Next stop: Chicago for the National Competition at the IFT Annual Meeting ! The team just returned from Cal Poly San Luis Obispo where they competed this weekend and won