Congratulations to Dr. Anuradha Prakash, who was selected as the Southern California Institute of Food Technologists Section (SCIFTS) 2020 Distinguished Achievement Awardee. SCIFTS is a local organization that has maintained a close connection with Chapman for many years. Their Distinguished Achievement Award is given to the person who has provided continuing and exemplary service to
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
Suresh De Costa received his M.S. in Food Science from Chapman in 2000. Prior to joining Lipman Family Farms in 2016, Suresh was employed at Surebeam Corp, Fresh Express and McDonald’s. Suresh has served as the chairman and as a board member of United Fresh Produce Association Food Safety and Technology Council and is a
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
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
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
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!
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
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
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