Greetings!

We're now heading into week 5 of Fall semester, and while our program is currently operating primarily in a virtual space, I do have exciting news to share about ways in which our students are able to participate in person. Please read on for more about this, plus all the other news and events of the season!

As always, if you know of any fellow alumni not receiving this newsletter, please pass it along...and encourage them to contact Robyne (Food Science Program Coordinator). We hope you'll continue to share with Robyne any job openings or internships in your company- as well as any updates you may have! In addition, we'd like to thank you for referring your colleagues, family and friends to our program-and hope you'll continue to do so. We are now accepting applications for both Spring and Fall 2021, and will be holding a virtual Info Session on October 20th at 6:00pm.

Chapman is more than just a place! It lives in the hearts and minds of the Chapman Family, wherever we come together. This year, we’re excited to bring you a whole week jam-packed with opportunities to come home to Chapman — virtually! Reconnect with your fellow Panthers, show your support for current students and celebrate everything that makes Chapman feel like home. Visit the Homecoming Hub for more information about the ways to participate.

If you're an avid reader of our newsletter, you know that we'd planned on celebrating our program's 40th Anniversary at this year's Homecoming. Because we want to celebrate with you "live", we're postponing the party until next year, when we can toast our past success and future endeavors in person. But if you know us, we still want to have a little fun, so-

Please join us for our Food Science Homecoming Alumni (virtual) Chappy Hour on October 9th from 5:00-6:00PM (PDT). Here's your chance to reconnect with your former classmates and faculty from the comfort of your couch! RSVP to get the link! 

Please welcome our new Dean of Schmid College of Science and Technology, Dr. Michael Ibba! A microbiologist who comes to us from The Ohio State University, Mike joined us in early August. Here's his message to our students and alumni:

“As someone who loves food and science, I’m thrilled to have joined Chapman where I get to see our amazing Food Science Program up close. With so many new opportunities in a rapidly growing field in I can’t think of a more exciting time to be a food scientist...plus I’ve been promised an amazing cup of coffee just as soon as we can all get back into lab together! Stay safe and healthy, and I’ll see you all soon, foodie Mike”.

As part of the Homecoming Week celebrations, you can join Dean Ibba as he shares his research. In a Chapman Chat on Tuesday October 6 at 12:00PM (PDT), Dr. Ibba will share how antibiotic resistance develops, and how new avenues are opening that promise important breakthroughs in new antibiotic drug development. You can register for this event and check out more Chapman Chats happening throughout the week here.

Food Science students have been working on their thesis research in person since early in the summer. Since our program is training students for what the CDC considers an essential industry, our Fall labs are among the very few given clearance to be offered in person (with all the safety protocols, training & testing in place, of course). We're pleased to safely offer the personalized, hands-on experience in our labs, while continuing to provide compelling online courses.

In the same vein, the Ranney Food Processing lab is also open for industry projects.  So if you have the need to use our Microthermics UHT system or spray dryer or any of our processing equipment, send an e-mail to Dr. Prakash.

We are beginning Fall semester with nine excellent new students, who come to us with backgrounds in food science, biology, nutrition, biochemistry, and health science.Normally, we'd have nice photo of our newest family members to share, and I promise to grab a shot of them once we're all back together. In the meantime, here's a demographic "picture" instead:

Average age: 25.3    M; 2  F: 7
Average GPA: 3.05   
International: 1    Ethnicity: Caucasian-3  Asian- 4 Hispanic- 4 Black-1 Native American-1

We hope you'll join us for our virtual Seminar Series, each second Wednesday of the month (except for December) from 4:00-5:00PM (PST) . Our October 14th offering is with Jana Hennig, M.S., M.B.A. of Positively Groundfish, discussing “ Old species, new food trend -How we put lesser known fish back on American menus.”

Jana leads Positively Groundfish, a non-profit trade association with the mission to revitalize market demand for underutilized sustainable West Coast groundfish. Before moving into the world of seafood she gained many years of valuable marketing and sales experience at large food consumer goods companies where she launched over 300 new products and ran countless market and consumer studies. She also worked on the London Olympic Games and 3 start-up accelerators helping young organizations find their product-market fit. She holds an MBA and a Masters in Marine Resource Management, as well as a Certificate in Public Policy from Stanford University.

Our November 11th seminar will feature Dr. Janos Zempleni, Willa Cather Professor of Molecular Nutrition, University of Nebraska at Lincoln, discussing “Biological activities of natural nanoparticles (exosomes) in milk.”

Join all the upcoming seminars using the same Zoom link, Meeting ID: 944 5221 0355
Passcode: Foodsci
One tap mobile
+16699006833, 94452210355# US (San Jose)

Hello, my name is Matthew Frederiksen. I am originally from Minnesota where I completed my BS in Food Science and Nutrition at the University of Minnesota. I am part of the joint M.S. Food Science and MBA program. I have always had a passion for food and nutrition, and I hope to educate my fellow peers in these topics. In my free time, I enjoy snowboarding, bouldering and mountain biking. Please reach out if you have questions, or ideas about collaborations between the club and alumni.

March 22-25, 2021 and August 16-19, 2021

Under the Good Manufacturing Practice regulations for thermally-processed low-acid foods, can closure and processing departments of food industries must be operated  under the supervision of a person  who has successfully completed a course in the principles of thermal processing and  container evaluation,taught  by an FDA approved institution. To assist food industries in complying with the FDA/USDA regulations, a 2 1/2 day acidified and a 4 day Low Acid  Better Process Control School is offered by the Food Science Program at  Chapman University in conjunction with the FDA and the Grocery Manufacturers Association. For details and registration, visit www.chapman.edu/bpcs or contact Robyne Kelly at rokelly@chapman.edu or (714) 289-2040. Tuition: $600 (2 day Acidified) and $850 (4 day Low- Acid).

Many of our most popular part-time lecturers are our alumni, who love coming back to share their knowledge and expertise. We are always looking to expand our offerings, especially of our popular undergraduate "Nutrition for Life" class. And now that the Ranney Processing Lab is open, we may be looking for help in the new FSN 521, Food Processing and Preservation Lab. We don't expect you to have experience teaching, but a background in the subject material is required. So if you feel called to teach our next generation (and have an evening a week to spare),  please contact Dr. Prakash for more information.

Are you following Chapman Food Science on LinkedIn? Find all the latest news to share with your colleagues, family and friends!

We also have a cool Instagram (check out the stories-and occasional challenges) and "closed" Facebook page you can join & follow. What are you waiting for?