Apples of the Future: The Argument for Genetically Modified Apples
The so-called \”franken-fruit\” known as the Arctic apple could last longer and have a positive impact on environmental waste.
Food Science
Schmid College Faculty Invite Students for Research Opportunities
The 2015 OURCA Faculty Research Expo
In Defense of Pumpkin Spice
One of the most hotly debated flavor crazes of the past several years deserves a good scientific defense.
Pulp and Fish Bladders: The Science of the Protein Isinglass in Our Beer
No one wants pulpy beers, but do we also want to drink protein from a fish bladder?
Beans: The Magical Fruit
As the cooler weather approaches, crock pots will be warming up delicious chili… but let\’s learn more about the beans in that chili.
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
#ChapmanDoesChicago
“What should our hashtag be this year?” “#ChapmanIFT2015″? “#IFT2015″? “#ChapmanDoesChicago”? This is the question students ask each other as we
Battling Miscommunication in the Field of Food Science
As food science students who are on the never-ending battle for knowledge, we are given the opportunity to offer our
FOODucation: A Workshop for Girls Inc!
On Saturday April 11th, Chapman’s Food Science Program had the pleasure of hosting an interactive educational experience for Girls Inc!
College Bowl Team for the Regional Win!
Once again, Chapman University’s food science students reign as the Mountain West region’s champions of Institute of Food Technologists (IFT)
Chapman Graduate Student Awarded CLFP Scholarship
The Food Science Program at Chapman University is proud to announce that graduate student Emma Gottschall has been