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Fall/Winter '22

Dear Friends-

I'll bet you feel like I do and wonder where the last few months (or years) have gone! We had a terrific Summer and Fall, and welcomed 22 incredible new students, competed in College Bowl and Product Development competitions at IFT in June and had a change of leadership (more on that below). We are planning some great events for Spring 2023, 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 still accepting applications for Fall 2023, and a have few more spots open for Spring 2023 as well.

Coffee, Tea, and Creamers: The Science and Art of Milk in Beverages

January 10-11, 2023

A first of its kind short course introduces participants to the science of roasting and brewing coffee, tea, and creamers fundamentals, and creating innovative coffee and tea-based milk beverages.  Experts will share the challenges and opportunities of formulating with milk, and processing ready-to-drink aseptic and shelf-stable products. The course features hands-on activities and demonstrations, extensive Q&A time with formulation experts and will benefit entrepreneurs, students, and industry professionals in R&D, production, marketing, and QA in the food processing, food service and distribution sectors. No prerequisites required.

Industry $450, Academia $250, Students $75 (after December 15, add $50)
More information and registration available here.

Better Process Control School January 17-20, 2023

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.

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. Get more information and register for a January workshop here.

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

12th Annual Networking Night and SW Regional College Bowl

12th Annual Networking Night
Friday, March 17th, 2023 5:30-8:30PM

We are so excited to be back in person for our 12th Annual Chapman Food Science Networking Night (more Information and ticketing coming your way soon)! This event just gets better every year, and this time we're bookending this popular event by hosting the Southwest Regional College Competition on Saturday morning!
Save both dates to enjoy networking with industry friends, current Chapman students and those from other local universities with food science programs, then come back to cheer us on to victory!
We're offering some opportunities for sponsorship for both events, so please reach out to Robyne Kelly for more information!

Southwest Regional College Bowl Competition
Saturday, March 18th, 2023 9:00-noon

Welcome to the Family, New Students!

Welcome to the Family, New Students!
We welcomed 22 new students to the Chapman Food Science Family this year (Fall admits pictured at left) including another active member of the U.S. Armed Services. We're thrilled to welcome seven International students this year after a COVID pause. Here's a snapshot:
• Age range: 23-37
• Average GPA: 3.42
• Undergraduate degrees in Agriculture, Biology, Biochemistry, Biotechnology, Chemistry, Chemical Engineering, Food Science, Health Administration, Heath Science, and Nursing.
• Undergraduate U.S. universities: Alabama A & M, Chapman, CPP, CPSLO,  CSUF, CSULB, SDSU, UC Davis, UCI, UCLA, University of Maryland, University of Miami and Washington State.

Join us in Italy!

Dr. Prakash is taking a group of students to Italy again this summer, and we have some space available if you'd like to join her. The dates for this travel course are May 22-June 3, 2023. If you'd like to learn more about the trip, please reach out to Dr. Prakash.

Congratulations, students!


Congratulations to students Christianne Yapor and Sarah Ahles (pictured with NAFFS member and our dear friend Patrick Imburgia and Dean of Schmid College, Dr. Michael Ibba)  for being awarded the NAFFS Scholarship for 2022-23.
Congratulations also to Isabella Estrada for being the Fall '22 Custom Flavors Fellow! Izzy joined the Food Science program as part of the Chapman Integrated Bachelors to Masters program, and began research as an undergraduate. Outside of the classroom and lab, Izzy is the Captain of this year’s College Bowl Team. A member of the team last year, she helped bring home the Regional Southwest Pacific Championship, and competed into the national semi-finals at the Chicago IFT Expo. She also volunteers for SCIFTS event, is a body builder and is currently maintaining a 4.0 GPA. Izzy hopes to work in the industry for a few years before pursuing a doctoral program.

Student Co-authored Publications

• Georgia Sampson: (with S. Ruell, L. Phan, Dr. Donna Williams-Hill and Dr. Rosalee Hellberg) Food Control: “Effectiveness of selected pre-enrichment broths for the detection of Salmonella spp. in meat analogs"

• Charles Taylor Drucker (with Dr. Lilian Were Senger and Dr. Criselda Toto Pacioles):Journal of Food Engineering: "Application of the Weibull model to describe the kinetic behaviors of thiol decolorizers in chlorogenic acid-lysine solutions"

• Courtney Kitch (with Amanda Tabb, Grace Marquis, and Dr. Rosalee Hellberg): Food Control: “Species substitution and mislabeling of ceviche, poke, and sushi dishes sold in Orange County, California"

• Laurel Dobrow and Isabella Estrada (with Dr. John Miklavcic and Dr. Nasira Burkholder-Cooley): Frontiers in Nutrition: "Potential Effectiveness of Registered Dietitian Nutritionists in Healthy Behavior Interventions for Managing Type 2 Diabetes in Older Adults: A Systematic Review" 

• Charles Taylor Drucker with Christine Lo Verde, Dr. Nana Baah Pepra-Ameyaw, Kate Lyon, Julia Muniz,  Tracie Okumara, Chloe Sermet, Dr.Lilian Were Senger, and Dr. Cedric Owens: Food Research International: "A Highly Active Esterase from Lactobacillus helveticus Hydrolyzes Chlorogenic Acid in Sunflower Meal to Prevent Chlorogenic Acid Induced Greening in Sunflower Protein Isolates".

Part Time and Affiliated Faculty News

Alumni as Part-Time Faculty

It's no secret that we love our alumni, and feel they are well-seasoned to go out i and contribute to the industry (pun intended). But we've also had the great fortune to have many come back and teach a class for us part-time! This academic year will be a record for us, and we thought it would be fun to list the alumni teaching for Chapman Food Science this academic year:

Graduate Classes

Troy Aykan: FSN 503 (Government Regulations of Food)
Karoline Harrison: FSN 502 (Food Chemistry Lab)
Danae Lucas: FSN 515 (Food Ingredients)
Tatiana Miranda: FSN 505 (Food Safety)

Undergraduate Classes

Grace Marquis: FSN 120
Abby Ortenberg: FSN 200
Sophia Pollack: FSN 120
A.J. Silva: FSN 120
Michelle Tu: FSN 120

Affiliated Faculty

As our program continues to grow, we've added affiliate faculty members to teach as well as advise thesis research students. You can learn more about these faculty experts on our website, in the Faculty Members tab.

Chapman Coffee Club is Making News!

The Chapman Coffee Club (CCC) was just featured in the latest issue of Chapman Magazine! We couldn't be prouder of our front page splash, and hope you'll hit the link and check it out!
The CCC was founded in 2021 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.

Looking for a Pilot Plant?

The Ranney Processing and Preservation Lab is the perfect place to start your company's project. Equipment for use includes a coffee roaster, blast freezer, cabinet dehydrator, spray dryer, Microthermics UHT/HTST Pasteurizer with inline GEA homogenizer, and so much more (a full listing of equipment can be found on our website). Contact Dr. Anuradha Prakash to discuss how we can work with you. Follow us on our Chapman University Food Innovation Linked In for more news!

Follow Us Everywhere

Are you following Chapman Food Science on LinkedIn? Find all the latest news to share with your colleagues and friends!
We also have a fun Instagram and love followers.
See you there!