Founded by the University of Queensland, Three Minute Thesis (3MT®) is a student competition that challenges Masters and Ph.D. students to condense hours of research and pages of text into a three-minute talk that effectively explains their research in a way that engages a non-specialist audience. After the first competition in 2008, 3MT® has expanded
As food science students who are on the never-ending battle for knowledge, we are given the opportunity to offer our expertise on controversial food topics to friends, family and anyone else who may be curious (let’s face it, who isn’t curious about what they’re eating?!). However, while we spend much of our time with
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!
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
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
This article, written by Joe Yogerst, originally appeared on the Los Angeles Times website. One of the nation’s leading authorities on big data retrieval, Erik Linstead is an assistant professor of computer science in the School of Computational Sciences at Chapman University’s Schmid College of Science and Technology. We asked him why big data retrieval is so important right now
This article, written by Joe Yogerst, originally appeared on the Los Angeles Times website. With job prospects in food science expected to grow 10% over the next six years according to the U.S. Department of Labor, Chapman University is helping to meet this demand by offering a master of science in food science. At Chapman’s Schmid College of
This article, written by David Ogul, originally appeared on the Los Angeles Times website. There’s a lot of information out there about healthcare – an estimated 500 petabytes’ worth of data that could hold the key to better diagnoses and even better treatment of everything from Alzheimer’s disease and cancer to diabetes. The question is,
Rhondi Shigemura ’90 graduated from Chapman University with a M.S. in Food Science and Nutrition. After hearing about Chapman University through her former colleagues at ConAgra, Shigemura looked into pursuing her food science studies here while still working full-time. Shigemura now works at Jenny Craig as the Director of Research and Development in Carlsbad, California. She has, “oversight
Don’t miss Psi Chi’s Grad School Week next week, April 28th to May 1st. These events are open to interested students of all majors. Monday 04/28: Graduate Program Presentations, Part 1 (Hashinger 111) 6:00 – 6:25 California School of Professional Psychology, Alliant International University 6:30 – 7:25 American School of Professional Psychology at Argosy University