In March, Chapman’s Student Philanthropy Initiative held its annual Thank-A-Donor event, which over the course of three days gave students the opportunity to hand-write thank you notes to alumni donors. During this event, Chapman students from all colleges got a chance to show alumni donors the impact of their generosity and demonstrate how this generosity is
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
Congratulations to food science graduate students Sabrina Davis and Brendan Wong! The two were recognized by National Association of Flavor and Food-Ingredient Systems ( NAFFS ) and awarded the association’s 2013 west coast scholarship award. Patrick Imburgia, West Coast Scholarship Chair and Flavor Chemist of Mission Flavors , presented the NAFFS West Coast scholarship awards
The Office of Graduate Admission and Schmid College of Science & Technology are pleased to host information sessions for the MS/MBA Food Science and the MS/PhD Computational & Data Science degrees. These sessions will be hosted by the program directors and admission representatives. There will also be current students presenting, as well as answering questions.
From Recipe to Retail: An Entrepreneur’s Workshop on Leading Strategies for Success in the Retail Food Industry Need help in converting your recipe into a commercial formulation? Where will you manufacture your product? How will you finance your business? The Chapman University Food Science Program and the Leatherby Center for Entrepreneurship and Business Ethics will
Schmid College of Science and Technology continues its Science Forum Series next Wednesday with Dr. Rosalee Hellberg, Assistant Professor, Microbial Food Ecology. This talk will provide an overview of the potential effects of climate change and variability on food safety and food-borne illness. Numerous environmental factors, including temperature, acidity, oxygen availability and rainfall can impact