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
Rhondi Shigemura ’90 graduated from Chapman University with a M.S. in Food Science and Nutrition. After hearing about Chapman University through her former colleagues at ConAgra, Shigemura looked into pursuing her food science studies here while still working full-time. Shigemura now works at Jenny Craig as the Director of Research and Development in Carlsbad, California. She has, “oversight
Chapman University food science students competed in the regional College Bowl competition this past Saturday at Cal State LA, and won ! The schools competing were Utah State, Brigham Young University, Cal Poly Pomona, Cal Poly San Luis Obispo, and Cal State LA, and Chapman University. The Chapman team will now compete against 7
Interested in the MS Food Science Program? Attend an Information Session on April 17 at 7:00pm! The Office of Graduate Admission and Dr. Anuradha Prakash, Program Director, are pleased to host an information session for the MS degree in Food Science and MS degree in Food Science/MBA. Those interested in applying to the program are
The Second Annual Food Industry Networking Night was a big success for our MS Food Science students! It was held the evening of March 19, 2014, in the George H.W. Bush Conference Center in Beckman Hall. 96 people attended, with 33 companies represented by industry representatives, alumni and current students. There were 36 industry reps/alumni,
Nicole Law ’12, a graduate of Chapman University’s Food Science master’s program, recently shared her experience journeying from China to Chapman University and then starting her career with her current job as Food Safety Coordinator at Frieda’s. You can watch her profile above. Food Science is the discipline in which scientists use biology, chemistry, physical sciences,
The Food Science Master’s Program at Chapman University invites you to its Second Annual Food Industry Networking Night . The event is hosted by the Food Science Student Association at Chapman University and will be Wednesday, March 19th at 6pm. For more details and to RSVP, click here. All members of the food industry are invited and
Join us Wednesday, February 12th at noon in William Lyons Conference Center, Argyros Forum 209A . Kirsten Hirneisen, PhD, will present “Developing a Universal Enrichment Broth for Foodborne Bacterial Pathogens”. Foodborne bacterial pathogens have been the cause of high profile outbreaks lately that have resulted in serious illnesses, hospitalizations and deaths. The talk will address how successful prevention of
January 23, 5:00 p.m. to 7:00 p.m. Free registration, but space is limited Konica Minolta Sensing Americas presents a seminar on color measurement designed exclusively for the food industry. The essence of color quality control is accurate measurement and assessment, but even standard visual color assessments have limitations. Accurate and consistent color measurement is possible
From Recipe to Retail: An Entrepreneur’s Workshop on Leading Strategies for Success in the Retail Food Industry is an annual all inclusive two day seminar designed to guide early stage food companies from ideation through manufacturing to retail sale. This year’s workshop on September 27 and 28, 2013 attracted 45 attendees, 35 of whom were