Chapman Food Science and Nutrition Student Association

Interested in food fraud in supplements? Check out this article in Food Safety magazine highlighting the research of Chapman Food Science alumna Diane Kim, and faculty member Rosalee Hellberg, PhD.
https://nam11.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.food-safety.com%2Farticles%2F9803-researchers-progress-improved-adulteration-detection-method-for-dietary-supplements&data=05%7C02%7Crokelly%40chapman.edu%7C48794dbe959643124d2e08dce8be71f3%7C809929af2d2545bf9837089eb9cfbd01%7C0%7C0%7C638641151853223597%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C0%7C%7C%7C&sdata=zMqay1%2FDKfCj%2FNNNEYRGix%2BIbbq8A53jTAobl8VuzW0%3D&reserved=0

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Congratulations to Food Science student Diane Kim (along with Donna Miranda-Romo, Adriana R. Ten Cate and Rosalee S. Hellberg) for her publication in the top-tier journal Food Control entitled "Use of a novel combination of multiplex PCR and DNA barcoding in assessing authenticity of ginseng products" (https://bit.ly/3Y5J53h). Diane also placed second at the International Association for Food Protection (IAFP) Developing Scientist Poster Competition! She competed against M.S. and PhD. students from other universities all over the world.

If you enjoy science and have a passion for food (or vice versa), explore a career in Food Science at our next virtual info session on June 12 at 5:30PM (PDT).
Chapman University’s Master of Science in Food Science allows you to turn your passions for science and food into a rewarding career. Food Science is the discipline in which scientists use biology, chemistry, physical sciences, psychology, and engineering to study the properties of foods; and develop innovative ways to process, preserve, or package food. RSVP for the Zoom link to attend: https://go.chapman.edu/portal/gr-food-science-events

CongGRADulations to our extraordinary Class of 2024!

Dr. Lilian Senger's research is featured in Food Technology magazine!

Taking The Green Out of Sunflower Flour Researchers compared consumer response to cookies made from sunflower flour treated with an esterase that breaks down chlorogenic acid with consumer response to cookies made with untreated flour, which had a green color.

Our food science meet up in Chicago for IFT 2023!

Congratulations to graduate Charlie Drucker with advisor Dr. Lilian Senger on publishing the paper “Identification of alkaline-induced thiolyl-chlorogenic acid conjugates with cysteine and glutathione”!

Read his paper here:

https://doi.org/10.1016/j.foodchem.2023.136267

Kicked off summer with a study abroad trip to Perugia, Italy, where students ate delicious Italian food, toured facilities, and learned how to make pasta and go truffle hunting!

Our annual awards night and graduation for the class of 2023!

A few snapshots from our spring semester: our annual networking night, college bowl competition, and picnic for National Picnic Day!

If you enjoy science and have a passion for food (or vice versa), explore a career in Food Science at our next virtual info session on April 26th at 5:30PM (PST).
Chapman University’s Master of Science in Food Science allows you to turn your passions for science and food into a rewarding career. Food Science is the discipline in which scientists use biology, chemistry, physical sciences, psychology, and engineering to study the properties of foods; and develop innovative ways to process, preserve, or package food. RSVP for the Zoom link to attend: https://go.chapman.edu/portal/gr-food-science-events?id=5e97e36d-05d7-4924-ad20-6849b84b26f9