21 posts tagged

food industry

  

HOW MUCH DO YOU KNOW ABOUT YOUR FOOD? Chapman wins Regional College Bowl Competition!

June 10, 2019 by Maria Khalil | News

At the 2019 Pacific Southwest Area Meeting, Chapman took first place in a food science-based trivia competition: COLLEGE BOWL. In partnership with the Institute of Food Technologists Student Association, a team of Chapman food science students joined forces to plan and implement the 2019 Pacific Southwest Area Meeting/College Bowl Competition. The team was comprised of

Edible Food Packaging Food for thought and packaging

January 19, 2016 by | Student Author

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

Low Acid and Acidified Food Workshops Make Chapman An Industry Pit Stop The FDA and USDA Approved Course Helps Chapman Remain Connected With The Food Industry By Teaching Food Safety

September 19, 2015 by | The Science of Food

Hosted bi-annually, Chapman University’s Better Process Control School (BPCS), a part of the Food Science Program, offers low acid and acified food processing classes for professionals in the food industry and has now for over 25 years.  Chapman is approved to provide such training under the auspices of the Grocery Manufacturers Association and is

Battling Miscommunication in the Field of Food Science

April 30, 2015 by | Student Author

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

Food Industry Networking Night – Spring 2015

April 15, 2015 by | News

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!

Chapman Graduate Student Awarded CLFP Scholarship

January 16, 2015 by | News

  The Food Science Program at Chapman University is proud to announce that graduate student Emma Gottschall has been awarded a scholarship by the California League of Food Processors (CLFP) made possible by the CLFP Supplier Host Council and their members and industry friends who contribute so generously. Emma Gottschall is currently pursuing

From Recipe to Retail: 5th Annual Food Entrepreneur’s Workshop

September 5, 2014 by | Events

The popular Annual Food Entrepreneur’s Workshop  is coming up! This year’s workshop will be held September 26-27, 2014 at Chapman University .  Don’t miss out-  register today ! “The single most important thing I did before launching my relish business was to attend the Chapman University workshop. This class gave me all the necessary information

The Future of Food Sustainability

July 24, 2014 by | News

This article, written by Joe Yogerst, originally appeared on the Los Angeles Times website. One increasingly important aspect of food science is sustainability — the ability to reduce spoilage and to conserve and protect resources throughout the entire food production process. As the population continues to grow — and the United Nations projects that the world will reach

Science Behind Nutrition: Careers in giving food more substance

June 26, 2014 by Joe Yogerst | News

This article, written by Joe Yogerst, originally appeared on the Los Angeles Times website. With job prospects in food science expected to grow 10% over the next six years according to the U.S. Department of Labor, Chapman University is helping to meet this demand by offering a master of science in food science. At Chapman’s Schmid College of

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