Chapman University’s Food Science Student Association welcomes the schools of the Mountain West region for the 28th Annual Area Meeting and College Bowl Competition. The College Bowl Competition will take place March 8 & 9, 2013 at Chapman University. In addition to the competition, the Annual Area Meeting will allow students to network with each
Hear industry veterans talk about the business aspects of food safety. Key topics will include food safety outbreaks, risk management, crisis planning, food safety programs, and third party audits. With lessons learned in the field, the panelists will present a template for managing business, consumers, and customers during outbreaks. The panel discussion will take place
Click here to see a video of the debate. The debate over Proposition 37, the California ballot measure that would require labeling of genetically engineered food, heated up in a lively campus debate last week, with both sides drawing cheers and occasional hoots from the audience. Nearly 200 people attended the panel discussion, sponsored by
Food Science Graduate student Erin Young was awarded a scholarship by the National Association of Flavors & Food-Ingredient Systems (NAFFS). She is the only recipient of the award on the West Coast; other recipients include students from Rutgers University on the East Coast and Michigan State University in the Midwest. The $2000 scholarship awarded to Young
The pros and cons of Proposition 37, a state ballot initiative that would require some genetically modified foods to be labeled as such, will be the topic of a panel discussion from 3 to 5 p.m. Friday, Oct. 19, in Beckman Hall room 404 at Chapman University. Among the participants for “The Prop. 37-GMO Labeling
The students’ noses twitched in the air. They sniffed. Sugary, yes. But some subtle fruitiness, too. They inhaled again and contemplated a moment. Then one student nailed it. “Sherbet!” Not that there was a single drop of the sweet stuff to be found Wednesday afternoon in the processing rooms of Firmenich, the largest privately-owned company
Pondering wine pairings for your holiday fare? Consider what Chapman University food scientist Fred Caporaso, Ph.D., professor, Schmid College of Science and Technology, has to say on the subject. Dr. Caporaso is the featured expert in Chapman’s debut appearance on The Academic Minute, a program of WAMC Northeast Public Radio. In a podcast segment that
Forget about the whiz kids on Jeopardy College and the Scripps National Spelling Bee. The smart crew to beat this year was Chapman University’s own Food Science College Bowl Team. The team of five students won first runner-up at the Institute of Food Technologists’ competition, losing in a final double-elimination round to The Ohio State University. This
Chapman University’s Food Science Program and the Southern California Section of the Institute of Food Technologists will host a conference titled “Greening the Food Industry: Evaluating Challenges and Instituting Practices” Wednesday, April 20, at the Sandhu Conference Center. Among the topics will be sustainable food production, sales and marketing, green packaging, and green urban manufacturing.
More than 80 students, faculty, alumni, staff, family and friends of the Chapman University Food Science Program gathered recently to celebrate the program’s 30th anniversary and the 90th birthday of Walter Clark, PhD., one of the founders of the program and beloved faculty member. As the master of ceremony, Fred Caporaso, Ph.D., welcomed a crowd of alumni