“TRICK or TREAT!!” screamed a bunch of children as soon as I opened the front door. I began distributing handfuls of candy to these little kids giving the most candy to the kid with the best costume, of course. As I closed the door, I reach for my favorite candy and cracked it open while
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 Anu Prakash,
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
Contrary to popular belief, chocolate bars are not made from a flowing, brown river. I’m looking at you for blame, Willy Wonka. You won’t even find a chocolate tree, as they are just as rare as money trees. And the Easter bunny does not actually lay chocolate eggs. I know, this sounds terrible, but please
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
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
In light of Homecoming this week, we asked Food Science students to talk about some of the wonderful treats offered at the event. Among them would be beer, and this year we’re very excited to not just have any beer but a specifically a Chapman Panther Brew, specially created for the day by Bottle Logic