63 posts tagged

food science

  

FOODucation: A Workshop for Girls Inc!

April 19, 2015 by | News

On Saturday April 11th, Chapman’s Food Science Program had the pleasure of hosting an interactive educational experience for Girls Inc! High school students from different regions of Orange County were brought to Chapman University to learn about Food Science, thanks to the collaboration between FSNSA and Girls Inc. female leaders Christie Pearce,

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!

College Bowl Team for the Regional Win!

March 5, 2015 by | News

Once again, Chapman University’s food science students reign as the Mountain West region’s champions of Institute of Food Technologists (IFT) College Bowl . Next stop: Chicago for the National Competition at the IFT Annual Meeting ! The team just returned from Cal Poly San Luis Obispo where they competed this weekend and won

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

Salmonella and E. coli at Farmers’ Markets

December 9, 2014 by | News

Healthy eating is becoming a rising trend in American society. Capturing big names like Michelle Obama in her “Let’s Move ” initiative, the USDA has proven that Americans are choosing healthier, fresher foods, but is there more to look out for? With Salmonella and E. coli on the American radar since the outbreaks in

Free Showing of “Cowspiracy: The Sustainability Secret”

December 8, 2014 by | Events

Tuesday, December 9th, 2014– 8:00PM —AF 209B Complimentary Refreshments will be provided Organizations are afraid to comment on it. Big businesses have influence over it. Policies and congress have more to act upon it. According to Kip Anderson, filmmaker and activist, there is a secret that is being kept from the general public about

Food Science Team Wins Best Flavor

November 14, 2014 by | News

At this year’s International Food Fair a dish called “Pav Bhaji” or “Pao Bhaji” really tantalized tastebuds. The team of consisting of Akanksha Jain, Sridhruthi Abbaraju, Vijay Mathivanan, Tushar Sawant, Dhwani Patel, Maulik Pandya, and Vineel Parvatanemi from the Food Science and Business departments prepared the dish. The team’s  dish actually won “Best Flavor” while in competition

Join us Friday, October 10 for our Homecoming festivities!

October 1, 2014 by | Events

The Chapman Family Homecoming Celebration is a great opportunity to expand your panther network and learn more about Schmid College’s latest news and programs. Join us Friday, October 10 for this year’s homecoming festivities! Beneath the Surface: Soil Carbon Cycling in Wetland Ecosystems Faculty Master Class with Dr. Jason Keller 2:00-3:00 p.m. in Doti Hall 101

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

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