Announcing the 2016-17 Schmid Student Leadership Council
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 students who serve as leaders and ambassadors for Schmid College of Science and Technology, as well as advisors to the Dean’s office and the faculty of Schmid College. “This is an
Schmid College Faculty Receive Top Honors for Teaching and Scholarship
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 awarded to Roman Buniy, Ph.D. , assistant professor of physics, at the 21st Annual Chapman University Faculty Honors Convocation, held Friday, May 13, in the George H.W. Bush Conference Center. The
Rice 360° Director Rebecca Richards-Kortum to Deliver Schmid College Commencement Address
We are very pleased to announce Rebecca Richards-Kortum, Ph.D.,director of Rice 360°:Institute for Global Health Technologies and esteemed professor at Rice University, will deliver the keynote address for this year’s Schmid College of Science and Technology Commencement ceremony Sunday, May 22 at 4:00 p.m. on Wilson Field. Rebecca Richards-Kortum is the Malcom Gillis University Professor and Professor of Bioengineering
Inaugural Program Honors and Capstone Conference Showcases The Brilliance of the Class of 2016
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.
Celebrating Dr. Virginia Carson
On April 19 Chapman University leadership, faculty, staff, friends and family, and over 20 alumni from four decades came back to campus to celebrate Dr. Virginia Carson’s retirement. Dr. Carson wore many hats during her 45 years at Chapman including Professor of Biological Sciences, American Association for the Advancement of Science Fellow,
Coloring Your Perception of Food
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 Testing with Bacterial Vigilantes: Bacteriocins
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
New Chocolate Quality and Flavor in the Works
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
Interdisciplianry Breakthroughs: 3D Printing of Functioning Bone and Tissue
Throughout the year, we will be publishing essays from Professor Andrew Lyon‘s Honors 389 course “The Science Blender” . The first paper of the term asked students to: Research and summarize an example of our evolving scientific knowledge. That is, how has society’s scientifically-driven “conventional wisdom” on a topic evolved as new scientific knowledge has come to light?” Below
Science vs. Conventional Wisdom: Stretching Before Exercise
Throughout the year, we publish essays from Professor Andrew Lyon‘s Honors 389 course “The Science Blender” . The first paper of this term asked students to: research and summarize an example of our evolving scientific knowledge. That is, how has society’s scientifically-driven “conventional wisdom” on a topic evolved as new scientific knowledge has come to light?” Below is one student’s essay on