{"id":6509,"date":"2016-09-15T07:00:43","date_gmt":"2016-09-15T14:00:43","guid":{"rendered":"https:\/\/blogschapman.wpenginepowered.com\/scst\/2016\/09\/15\/food-science-students-receive-naffs-scholarship-award\/"},"modified":"2026-07-17T23:23:29","modified_gmt":"2026-07-17T23:23:29","slug":"food-science-students-receive-naffs-scholarship-award","status":"publish","type":"post","link":"https:\/\/blogs.chapman.edu\/scst\/2016\/09\/15\/food-science-students-receive-naffs-scholarship-award\/","title":{"rendered":"Food Science Students Receive NAFFS Scholarship Award"},"content":{"rendered":"<p>For the 10th&#xA0;year in a row,<br \/>\n<a href=\"http:\/\/www.naffs.org\/\">The National Association of Flavors and Food-Ingredient Systems<\/a><br \/>\n (NAFFS) has selected Chapman University&#x2019;s<br \/>\n<a href=\"http:\/\/www.chapman.edu\/scst\/graduate\/ms-food-science\/\">Food Science<\/a><br \/>\n program to be the beneficiary of scholarship support.&#xD;<br \/>\n&#xD;<br \/>\nThis fall, Food Science graduate students<br \/>\n<strong>Anjali Sarath<\/strong><br \/>\n and<br \/>\n<strong>Shauna Salcido-Keamo<\/strong><br \/>\n became the latest students to receive NAFFS scholarship awards. To celebrate this honor, Schmid College organized a luncheon for the students on September 9 with NAFFS member Patrick Imburgia of Mission Flavors &amp; Fragrances.&#xD;<\/p>\n<blockquote><p>&#xD;<br \/>\n&#xD;<br \/>\n<figure id=\"attachment_7572\" aria-describedby=\"caption-attachment-7572\" style=\"width: 580px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-7572\" src=\"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2016\/10\/NAFFS3.jpg\" alt=\"naffs3\" width=\"580\" height=\"435\" \/><figcaption id=\"caption-attachment-7572\" class=\"wp-caption-text\">From left: Andrew Lyon, Shauna Salcido-Keamo, Anjali Sarath, Anuradha Prakash, and Patrick Imburgia<\/figcaption><\/figure><\/p><\/blockquote>\n<p>&#xD;<\/p>\n<p style=\"text-align: center\"><strong>Congratulations Anjali and Shauna!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For the 10th&#xA0;year in a row, The National Association of Flavors and Food-Ingredient Systems (NAFFS) has selected Chapman University&#x2019;s Food [&hellip;]<\/p>\n","protected":false},"author":989,"featured_media":6513,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"custom_author_name":"","chapman_pin_hero_slider":"","footnotes":""},"categories":[18,3],"tags":[4],"class_list":["post-6509","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-career-development","category-news","tag-food-science"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - 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