I'll bet you feel like I do and wonder where the last few months have gone! Time seems to be passing at warp speed now that we're back to a level of "normal". We welcomed seventeen incredible new students, retuned to in person classes, started a coffee club and celebrated our 40th Anniversary this semester (more on this below). We are planning some great events for Spring, so keep reading and get ready to mark your calendars!

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 accepting applications for Spring AND Fall 2022, and will be holding virtual Information Sessions on January 24th, March 1st and May 16th.

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 4-day course for retorted foods for operators, supervisors, auditors, academics and government personnel who work with shelf-stable heat processed foods.

Participants who earn a passing grade on required chapter tests will be awarded a Certificate of Completion that indicates satisfactory completion of FDA and USDA-FSIS training requirements.  The course will be offered in person, in English only. Register for a January workshop here.

JFYI: Custom designed schools can be offered on-site at your company location.

March 31st 4:00-6:00 PM

Last year's virtual Networking Night was such a big success, we've decided to repeat the virtual experience for our 11th annual!  We loved rotating between break out rooms in order to efficiently meet  everyone who participated. What made this such an excellent event was the work of our volunteer moderators-who held space in each breakout room to assure that everyone had a chance to meet and chat. I'm looking for alumni volunteers to serve as moderators again this year. If you'd like to help out, please reach out to Robyne, ASAP.

Please save the date and spread the word. Details coming soon on how to register!

We love to show off our alumni, and I know for a fact that many of you are very active on Instagram. So please take a short video highlighting your company and the work you do, and let me know when it's ready. I'll share instructions on how to send it, and it'll get posted to the cufoodscience Instagram page (hope you're a follower!). I've made a bet with Dr. Prakash about how many responses we'll get-so send those videos, my Panthers!

Have you seen our amazing state-of-the-art teaching and research labs in the beautiful Keck Center of Science and Engineering? Now that we're back in-person, we'd love to take you on a tour! Just let me know and I'll arrange it!

We welcomed seventeen new students to the Chapman Food Science Family this semester, including an active member of the U.S. Armed Services. Here's a snapshot:

• Age range: 21-44
• Average GPA: 3.2
• Undergraduate degrees in Biology, Biochemistry, Chemistry, Chemical Engineering, Food Science, Nutrition, Psychology and Veterinary Science.
• Undergraduate universities: Berkeley, Chapman, Clemson, CSUF, CSULB, MIT, UC Davis, UCR and University of Delaware

With the return to campus this semester, the Chapman Coffee Club was born. Founded by students with an interest in exploring everything about the science of coffee, they meet every Friday-and host a popular "Caffy Hour" for students, faculty and staff once a month. They've had a fantastic time working with the San Franciscan roaster, the La Marzocco expresso machine, as well various grinders, sieves and analytical equipment. As a special treat, guests at our 40th Anniversary Celebration went home with a bag of beans roasted by the club.

Watch our Instagram for the next Caffy Hour date in January!

Hello, everyone! My name is Arvin Dicioco, and I'm your alumni liaison. I earned my undergraduate degree in Policy, Planning and Development at the University of Southern California-but after I landed my first job at Panda Restaurant Group I realized my true passion is food! Working with food daily, I was curious to learn more about the science behind how it was made, so  I worked my way into a role in R & D. I now work as a Food Technologist and look forward to furthering my understanding of food through Chapman and my peers. I'd love to connect with you, so don't hesitate to reach out!

I think you can see from these smiling faces that it was a joy to be back together in Dr. Prakash's lovely home for the annual Food Science holiday party. Those of you who've attended in the past likely have fond memories of the delicious food, fellowship and the opportunity to relax before finals week!

Karina is a good practice auditor and Food Safety Modernization Act consultant, Rx Research Services (RxRS) CRO, Glendale, CA. Karina's key accomplishments:  First registered apprentice placed by the RxRS, Unilateral Apprenticeship Committee to the Food Industry’s small to midsize food manufacturers in Southern California; holder of four food, quality and safety certifications; chair of ASQ NextGen Mentoring Group; co-chair
of ASQ NextGen Events Pacific Region; member of ASQ Workforce Development-Education Division; member of ASQ’s Communities of Excellence Food, Drug and Cosmetics Division; committee member of new professionals for the Southern California Institute of Food Technologists.

Honorees were selected based on their accomplishments, demonstrated leadership and industry/community contributions. Congratulations, Karina!
 

Chapman Food Science alumni Tatiana Miranda (pictured) and Jonathan Tong were elected as Co-Chairs of SCIFTS. They are looking forward to planning upcoming events, including SCIFIC '22!

Tatiana also recently authored an article in Food Safety Magazine entitled "Use of Quality Assurance Tools in Food Safety".

Congratulations to students McKenna Rivers (pictured with NAFFS member and our dear friend Patrick Imburgia) and Melissa Clark for being awarded the NAFFS Scholarship for 2021-22.

Congratulations also to Grace Marquis for being the Fall '21 Custom Flavors Fellow!

Jordan Skolnick, along with faculty member Dr. John Miklavcic published an article titled "Ganglioside Alters Phospholipase Trafficking, Inhibits NF-κB Assembly, and Protects Tight Junction" in the journal Frontiers in Nutrition.

Congratulations to Dr. Rosalee Hellberg for the IFT Outstanding Service Award in the Aquatics Division!

Dr. John Miklavcic, along with Dr. Kenneth Grant (CS Gastroenterology and Nutrition, Children’s Hospital of Orange County), were awarded a research grant ($51,246) for "The Development of Computer Vision to Predict Steroid-Free Remission in Pediatric Inflammatory Bowel Disease." by CHOC Children’s Research Institute.

Children with inflammatory bowel disease are at risk of impaired growth and development from nutrition deficiency. This research will employ AI and machine learning to help clinicians identify which patients may develop nutritional deficiencies. Timely and tailored intervention strategies can then be employed to mitigate risk of nutritional deficiency and improve quality of life in this patient population.

What a wonderful time we had-celebrating Chapman Food Science's 40th anniversary with over 100 alumni, students, faculty and friends! From the champagne toast by President Daniele Struppa to the delicious dinner and fun memories-it was truly an evening to remember. Thanks to Sovereign Flavors and Eurofins for sponsoring the event. Please take a moment read the feature article about our program's long and successful history.

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 just for Chapman Food Science students and alumni that you can join & follow. What are you waiting for?