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
He’s no cook. “I can boil water for pasta,” says Fred Caporaso, Ph.D., food science professor, Schmid College of Science. But Dr. Caporaso, whose expertise has taken him everywhere from the labs of Baskin-Robbins to the set of MythBusters, is the featured expert in a full-page story on the science of professional food tasting in the
Who knew that cilantro and black licorice are repugnant to some people, while others relish their tang and kick? Food Science professor Fred Caporaso, Ph.D., Schmid College of Science, that’s who. So the producers and researchers with the syndicated Dr. Oz Show, which airs locally on FOX 11, asked him to weigh in with his
For the third time in four years, members of the Chapman University Food Science College Bowl Team won the regional competition that advances them to the national Food Technologist Student Association national event. To prepare for the quiz-style competition, students mastered a soup-to-nuts body of knowledge that included everything from food history to toxicology and