Friends-

I hope you had a wonderful holiday season and have managed the recent atmospheric rivers without much damage. We are full speed into the Spring semester and have been quite productive since the last newsletter! There's so much to look forward to-so open your calendar and get ready to mark a few upcoming events (hope to see you at Suppliers Night next month-find us at table 2044R!)

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 Manager). 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 Fall 2024, as well as Spring 2025.
We're holding virtual Information Sessions on April 24th and June 12th a t 5:30PM (should you like to pass this along).

Tailored for the Chapman community, The Panther Network (TPN) connects 50,000 alumni with 10,000 students. This new resource fosters meaningful connections, professional/career development and inclusive mentoring. Similar to LinkedIn in concept,  this new, exclusive online community is for Chapman alumni and students.With a simple search, you can connect to just fellow Food Science alumni, and alumni in other fields, as well as current students. If you've already created your profile, thanks! If not, please take a few moments and check it out. Let me know what you think!

The Chapman Coffee Club had another busy semester. Besides gathering on Friday afternoons to roast, brew, cup and learn about all things coffee, the club roasted 200 lbs. of coffee for their holiday fundraiser. This artisanal roast, named Dolce Pantera, sold out quickly. Folks who purchased a bag enjoyed this exceptional, medium roast with notes of milk, chocolate, fudge and panela. It was such a hit that it will be sold and served at the newly expanded and remodeled Hilbert Museum of California Art at Chapman University, re-opening on February 23rd.

Chapman Food Science hosted the second annual Coffee, Tea and Creamers short course on Jan 16 & 17 with a lineup of exceptional speakers and enthusiastic participants discussing the latest in RTD coffees, teas, and creamers. There were also hands-on activities happening throughout both days in the Ranney Processing Lab. Watch the next newsletter or check out the website for news of a third annual workshop next January.

Higher Ground Youth & Family Services is a non-profit resources center that provides family support and community resources to youth and families in Orange County, CA. Their core values include engagement, education, and empowerment, which guide the actions taken to provide hope for youth and families who live in under-resourced communities. Chapman Food Science students have had the opportunity to work with 2nd-6th graders at Higher Ground by getting them excited about food science through fun, hands-on learning. Activities have included demos on smell and taste using citrus fruits, along with an introduction to plant pigments and pH by making color-changing lemonade. The students have also enjoyed learning about acid-base reactions making “dancing” gummy worms.

Dr. Rosalee Hellberg and her research students visited a 5th grade science class at Palmyra Elementary School in Orange. The young students learned about food science and food fraud, and then took part in an exercise to help them learn about food science and  food fraud.  The Chapman research students who volunteered are all members of Dr. Hellberg's Food Protection Lab and included Sarah Ahles, Ghana Tirpude, and Michael Hutchings (an undergrad majoring in Applied Human Physiology).

The Better Process Control School (BPCS) provides training to assure safety and quality of heat processed low acid and acidified foods such as sauces, pickled products, soups, broths and pet food. Chapman University offers a 2-day course in acidified and aseptically processed foods and a 3.5-day course for retorted foods for operators, supervisors, auditors, academics and government personnel who work with shelf-stable heat processed foods. Check out the website for more information, and to register.

Capture the QR code or click on the photo to get your tickets!

Please share this awesome opportunity with qualified prospectives applicants!

The American Society for Nutrition (ASN) and its Foundation, have selected Dr. John Miklavcic to receive the 2023 National Dairy Council Early Career Investigator Research Award. This new award provides a one-time $15,000 grant to an American Society for Nutrition (ASN) early career member (within 10 years of receiving a terminal degree) proposing scientific research that advances the understanding of dairy's role in health and wellness. This can be for original research or used to complement or complete a current research project. Eligible recipients must conduct mechanistic, epidemiological, clinical, and/or translational research targeting the health effects of dairy and/or its contributions to a healthy eating pattern

Dr, Fred Caporaso received recognition from the Institute of Food Technologists on his 50 years of membership with the organization. Dr. C. has seen plenty of innovations in the areas of safety, packaging and as well as countless new technologies. His contributions in the areas of research and teaching have made him something of  a celebrity at any IFT or SCIFTS gathering.
He's also a sought-out expert in the field. You can enjoy a couple of recent clips from NBC news answering popular questions about food packaging and ingredients (below) in the Chapman Food Science in the Media section of this newsletter.

• Atamian HS, Loayza FED, Prakash A. (2023). A transcriptomic study of ‘Granny Smith’ _apple fruit response to x-ray irradiation using RNA-Seq. Scientia Horticulturae 311-111777.
• Colella, A. P., Prakash, A., & Miklavcic, J. J. (2024). Homogenization and thermal processing reduce the concentration of extracellular vesicles in bovine milk. Food Science & Nutrition, 12(1), 131–140
•  Drucker,C., Cicali, A., Roberts, A. M., Hughey, C.,  Senger. L.W. (2023). Identification of alkaline-induced thiolyl-chlorogenic acid conjugates with cysteine and glutathione. Food Chemistry, 423, 136267
• Drucker, C., Senger, L.W.,  Toto Pacioles, C.. (2023). Application of the Weibull model to describe the kinetic behaviors of thiol decolorizers in chlorogenic acid-lysine solutions, Journal of Food Engineering, 339,111287, ISSN 0260-8774
• Emmi, A.J., Fatusin, B., Hellberg, RS. Comparison of DNA Extraction Methods for the Detection of Canned Tuna Species with DNA Mini-Barcoding, Journal of Food Quality, vol. 2023, Article ID 7121260, 9 pages, 2023.
• Harris, C., Kim, D., Jordan, C., Miranda, M., Hellberg, R.S. DNA barcoding of herbal supplements on the US commercial
  market associated with the purported treatment of COVID-19, Phytochemical Analysis. 2023; 1-14
•  Hsu,J., Ahles,S., Senger, L.W., and Prakash, A.. (2023). Exploring pathways to food science careers in Southern California: A case study in food science career development. Journal of Food Science.
• Lo Verde, C., Pacioles, C.T., Paterson, N., Chin, J., Owens, C. P., & Senger, L.W. (2023). Hydrolysis of chlorogenic acid in sunflower flour increases consumer acceptability of sunflower flour cookies by improving cookie color. Journal of  Food Science, 1–13
• Mitguard S, Doucette O, Miklavcic JJ. (2024) Human milk polyunsaturated fatty acids are related to neurodevelopmental, anthropometric, and allergic outcomes in early life: a systematic review. Journal of Developmental Origins of Health and Disease, 1-10.
• Murray AD, Gallardo RK, and Prakash A. (2024).  Mexican Consumers’ Attitudes Towards Irradiated and Imported Apples.  Agribusiness. 2024:1-25
• Ornelas-Paz JJ, Prakash A, González-Armendáriz EG, Pérez-Martínez JD, Gardea-Bejar AA, Ibarra-Junquera V, Rios-Velasco C, Maya-Meraz IO.  (2023).  Effects of phytosanitary irradiation treatment and refrigerated storage on the physicochemical properties of three pectin types isolated from mandarin pulp. Food Hydrocolloids 144, 108952,
• Rivers, M.C., Campbell A.B., Lee, C.H., Kapoor P, Hellberg R.S. (2024) Short-weighting, species authentication, and labeling compliance of prepackaged frozen shrimp sold in grocery stores in Southern California. Food Control, 155:110101
• Sueker M, Daghighi A, Akhbardeh A, MacKinnon N, Bearman G, Baek I, Hwang C, Qin J, Tabb AM, Roungchun JB, Hellberg RS, Vasefi F, Kim M, Tavakolian K, Kashani Zadeh H. (2023). A novel machine learning framework based on a hierarchy of dispute models for the identification of fish species using multi-mode spectroscopy. Sensors, 23(22): 9062
• Welsh JA, Goberdhan D, O’Driscoll L, Buzas EI, Blenkiron C, Bussolati, B, Cai H, Di Vizio D, Driedonks TAP, Falcon-Perez JM, Fu Q, Guo S, Hill AF, Lenassi M, Lim SK, Mahoney MG, Mohanty S, Moller A, Nieuwland R, Ochiya T, Sahoo S, Urdbruegger U, Torrecilhas AC, Zheng L, Zijlstra A, the MISEV Consortium incl. Miklavcic JJ, Thery C, Witwer KW.  Minimal information for studies of extracellular vesicles (MISEV2023): from basic to advanced approaches.(2024) Journal of Extracellular Vesicles, e12404. DOI: 10.1002/jev2.12404

• Meat Authenticity and Tackling Meat Fraud: Technology Networks
• New Analysis Tools for Detecting Food Fraud: Technology Networks
• Professor Investigates What’s Really in Your Frozen Shrimp Package: Chapman Newsroom
• Taking the Green out of Sunflower Flour: Food Technology
• What is aspartame and are there risks associated with it? NBC News
• Why are so many bags of chips half full? NBC News

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

We also have an Instagram (check out the stories-and occasional challenges) and "closed" Facebook page just for Chapman Food Science students and alumni that you can join & follow. Hope to see you there!