Chapman Students Discover Something Hot
A Chapman University team is a finalist in the U.S. Department of Energy, Center for Advanced Energy Studies, and Idaho National Laboratory’s Geothermal Design…
A Chapman University team is a finalist in the U.S. Department of Energy, Center for Advanced Energy Studies, and Idaho National Laboratory’s Geothermal Design…
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…
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…
Rebecca Richards-Kortum, Ph.D., director of Rice 360°: Institute for Global Health Technologies and esteemed professor at Rice University, delivered the keynote address to Schmid…
Leonardo with his father, Dr. Georg Eifert, at his graduation ceremony in May 2014. On December 5, 2015, Chapman alumnus Leonardo Eifert ’13 passed…
Schmid College is pleased to announce the 2016-17 Schmid Student Leadership Council (SSLC)! The SSLC is a select group of Schmid College undergraduate and graduate…
Roman Buniy, Ph.D. The Junior Wang-Fradkin Professorship, Chapman University’s highest faculty award in recognition of exceptional merit in scholarly or creative activity Wang-Fradkin Professorships, was…
Schmid College 2016 Commencement keynote speaker, Dr. Rebecca Richards-Kortum of Rice University. We are very pleased to announce Rebecca Richards-Kortum, Ph.D.,director of Rice 360°:Institute for…
Victor Levi, a Biological Sciences major, discusses the effects of Novel Diarylpentanoid Analogs on prostate cancer cells. On Saturday, May 7, 2016, Schmid College…
Dr. Virginia Carson. On April 19 Chapman University leadership, faculty, staff, friends and family, and over 20 alumni from four decades came back…
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…
Food safety is a topic that concerns everyone. We all eat, thus we all should take into account the current state of the food…