» Chemistry, Biochemistry and Food Science Faculty

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photo of Marco Bisoffi, Ph.D.

Marco Bisoffi, Ph.D.

Associate Professor, Molecular Biology
Head of Chemistry, Biochemistry and Food Science Faculty
Co-Director, Chemistry and Biochemistry
Dr. Bisoffi’s research program encompasses two major domains: First, the study of field cancerization, in particular in prostatic tissues. Specific projects include the elucidation of molecular mechanisms of field cancerization in cell and animal models; the use of markers of field cancerization as indicators of disease; and the exploration of mediators of field cancerization as therapeutic targets. Second, the testing of natural product based experimental therapeutics with a focus on reactive oxygen species generation and target protein degradation in cancer cell and animal models.
photo of Nicolai Bonne, Ph.D.

Nicolai Bonne, Ph.D.

Assistant Professor, Chemistry and Biochemistry
Socratic teaching methodology to promote active learning and comprehension over factual knowledge retention, effective learning processes (‘how to learn’), accurate communication skills, working with students of all academic levels and abilities, promote ‘learning for life’ as opposed to ‘learning to pass’.
photo of Fredric Caporaso, Ph.D.

Fredric Caporaso, Ph.D.

Professor, Food Science and Nutrition
Dr. Caporaso has 35 years of experience as a sensory scientist. Although much of his research has been proprietary, he has published in top peer reviewed journals, completed hundreds of sensory testing contracts for local and national food companies (e.g. Con Agra/Hunt-Wesson, Nestle/Carnation, BakeMark, King’s Hawaiian Bakeries, Ready Pac Produce, Baskin-Robbins, etc.) and been an expert witness in sensory testing litigation. Dr. Caporaso was profiled in both the Wall Street Journal (11-25-98) and The Chronicle of Higher Education (2-23-94) and has appeared as an expert on the hit TV show Myth Busters.
Dr. Caporaso has been an active member of the Institute of Food Technologists (IFT, the scientific society for food science and technology with 22,000 members worldwide). His key awards include IFT Fellow (1999), and the Southern California IFT Section’s Distinguished Achievement Award (2005).
photo of Yu-An (Peter)  Chang, Ph.D.

Yu-An (Peter) Chang, Ph.D.

Instructor, Organic Chemistry
Dr. Chang’s teaching interests focus on helping students learn Organic Chemistry Lab technique and theories; as well as biotechnology and bioengineering application in real life situation. His goal is to assist all students to reach their highest goals or even more than students thought they could achieve with fun and enthusiasm for Organic and science in general so they can realize a successful life.
Dr. Chang’s research interests center around drug design, synthesis, medical devices, diagnostic kit development, improvement, and clinical trials. He was involved in the R&D of 8-Cl-cAMP which has been through clinical Phase II trials, the Isolex 300i for peripheral stem cell selection (microgenetic stem cell project), and the MaxSept system for bone marrow purging. These have been approved by FDA, European regulatory offices, Japanese regulatory office, along with several other countries in 1997 for the treatments of maladies such as cancer, heart disease, and lung disease. He was also involved in the improvement of blood test systems for fungal allergies, as well as the R&D of several one step diagnostic kits for infectious diseases such as HIV and HCV virus diagnosis. Specific projects currently under his consultation include the development of oral insulin using nanotechnology, a multiple drug anti-cancer project, peripheral stem cell selection and clinical applications, blood separation system development and clinical applications for blood component separation such as platelet collection, removal of antibodies in the blood for the treatment of auto-immune diseases as well as other blood related illness. He has worked with biocompatible surface modification for artificial liver and open heart-lung surgery oxygenator and eye implants, and the clinical applications of enriched oxygen air generated by an Oxygenator for diseases such as Alzheimer disease and other dementia of seniors.
photo of Warren de Bruyn, Ph.D.

Warren de Bruyn, Ph.D.

Professor, Chemistry
Current research is focused on the oceanic cycling of sulfur species and oxygenated hydrocarbons into or out of the troposphere which have implications for global climate change and the oxidative capacity of the troposphere. This work involves instrument development, laboratory kinetic measurements, coastal field measurements and open ocean measurements.
photo of Matthew Gartner, Ph.D.

Matthew Gartner, Ph.D.

Associate Professor, General Chemistry
Dr. Gartner’s teaching interests are focused on active learning in general chemistry and analytical chemistry courses. He is the lead general chemistry lab professor and is integral in the development of the CHEM 140L/150L lab sequence. Currently, he is pursuing novel and innovative approaches to utilizing active learning techniques in the general chemistry course sequence through the development of a flipped-modeled course. He is interested in scientific education research, specifically as it relates to chemistry.
photo of Rosalee Hellberg, Ph.D.

Rosalee Hellberg, Ph.D.

Associate Professor, Food Science
Dr. Hellberg’s research is focused on food safety and mislabeling. On the food safety side, she investigates the effects of climate change on food safety, specifically with regard to food microbiology, and she works on the development of molecular methods for the identification and differentiation of foodborne pathogens. On the food mislabeling side, she develops and applies molecular methods to identify instances of species substitution or misbranding in a variety of food items. Specific projects underway include modeling the relationship between climatic factors in Orange County and human illness from Salmonella, examination of Listeria isolates for the presence of a gene important in virulence, investigation of game meat mislabeling, and development of a primer set to perform DNA barcoding on canned fish.
photo of Christopher Kim, Ph.D.

Christopher Kim, Ph.D.

Professor, Chemistry
Associate Dean, Academic Programs
Particle size dependence on trace metal(loid) concentration, distribution and speciation in mine wastes; Bioaccessibility and bioavailability of toxic metal(loid)s in contaminated soils and sediments; Iron oxyhydroxide nanoparticle growth, aggregation, and reaction mechanisms in aqueous systems; Synchrotron-based spectroscopic and microscopic methods for mineralogical/geochemical analysis.
photo of Jerry  LaRue, Ph.D.

Jerry L. LaRue, Ph.D.

Assistant Professor, Chemistry
Catalysts are the unsung heroes of chemistry: Widely used in industry, they speed up chemical reactions by making the reactions much more efficient. Many important reactions related to global issues, such as climate change and carbon-neutral fuel production, take place on the surfaces of metal catalysts. Today we know very little about how these reactions proceed. Dr. LaRue’s research interests are aimed at understanding the most fundamental aspects of the processes that occur during chemical reactions on these catalytic surfaces. His current projects involve using ultrafast optical techniques, x-ray spectroscopy, and Raman spectroscopy to probe the elementary steps of chemical reactions on metal crystals and nanoparticles, with the goal of creating more efficient catalysts to help combat the global challenges we face today.
photo of L. Andrew Lyon, Ph.D.

L. Andrew Lyon, Ph.D.

Professor, Chemistry
Dean, Schmid College of Science and Technology
Dr. Lyon’s research interests center around the design, synthesis, and application of soft (synthetic and natural polymer-based) nanomaterials in bioanalytical and regenerative medicine applications. Specific projects under investigation include the development of artificial platelet technologies, colloid-modified biopolymer scaffolds, self-healing polymer films, new bioanalytical sensors, and reconfigurable materials to direct cell proliferation and differentiation.
no photo available for John Miklavcic, Ph.D.

John Miklavcic, Ph.D.

Assistant Professor, Food Science and Nutrition
Dr. Miklavcic has a translational research program in human nutrition that focuses on understanding the therapeutic applications of functional foods and nutraceuticals in human health. He is particularly interested in how dietary lipids interact with and regulate gene function in neonatal health & development and in chronic conditions. Dr. Miklavcic uses quantitative and qualitative methods as well as applied and implementation research in studies with clinical populations of infants, adolescents and older adults.
photo of Justin O'Neill, Ph.D.

Justin O'Neill, Ph.D.

Associate Professor, Chemistry
Director, Lab Safety
photo of Cedric Owens, Ph.D.

Cedric P. Owens, Ph.D.

Assistant Professor, Biochemistry
The Owens laboratory is very interdisciplinary and conducts research at the interface of inorganic chemistry, biochemistry, and molecular biology. We currently focus on two research areas: (1) We are investigating regulation of the metalloenzyme nitrogenase in nitrogen-fixing bacteria. Nitrogenase contains several unique metal cofactors and is responsible for the biological conversion of inert nitrogen gas into ammonia, a critical nitrogen source for plants. By deepening our understanding of nitrogenase regulation, we aim to uncover ways of increasing biological ammonia production for agricultural applications. (2) In a separate project, we are studying how bacteria acquire iron with the aim of exploiting bacterial iron uptake for antibiotic development.
photo of Anuradha Prakash, Ph.D.

Anuradha Prakash, Ph.D.

Professor, Food Science and Nutrition
Director, Food Science Program
Food processing and preservation, specifically food irradiation. Her research focus is on the use of radiation to enhance the safety and shelf-life of fruits and vegetables and ready-to-eat meals. Currently, she is evaluating the effects of phytosanitary levels of irradiation on the quality of fruit.
Anuradha teaches food processing, food engineering, new product development, food sustainability and nutrition at Chapman University. Anuradha has a keen interest in the global issues of health, food safety, security and sustainability.
photo of Melissa Rowland-Goldsmith, Ph.D.

Melissa Rowland-Goldsmith, Ph.D.

Associate Professor, Molecular Biology
Dr. Rowland-Goldsmith’s research interests center around studying human pancreatic cancer which is the 4th leading cause of cancer related death in the United States. The ability of pomegranate juice extract (PJE) to stimulate apoptosis (programmed cell death) and inhibit cancer cell invasion in several cancer types has been attributed to its high polyphenol content. Caffeine has also been shown to induce apoptosis in several cell types. Specific projects under investigation include the study of natural products (PJE and caffeine) to reduce pancreatic cancer cell proliferation and migration as well as promoting cell adhesion.
photo of Elaine Schwartz, Ph.D.

Elaine Schwartz, Ph.D.

Associate Professor, Chemistry
Assistant Dean, External Relations for Schmid College of Science and Technology
Co-Director, Chemistry and Biochemistry
Discovery, pre-clinical, and clinical development of small molecules of medicinal importance. Synthesis and evaluation of analogs of gamma-carboxyethylhyroxychroman (CEHC) for the reversible inhibition of the apical 70 pS K+ channel in renal TAL and treatment of neuroinflammatory diseases such as Amyotrophic Lateral Sclerosis (ALS). Pharmacologic studies of R-Flurbiprofen and other R-NSAIDs (nonsteroidal anti-inflammatory drugs) for treatment of colon and prostate cancer and Alzheimer's Disease. Chiral control of branched fatty acid oxidation: prevention and treatment of obesity and related metabolic diseases.
photo of Daniel E. Wellman, Ph.D.

Daniel E. Wellman, Ph.D.

Associate Professor, Chemistry
photo of Lilian Were, Ph.D.

Lilian Were, Ph.D.

Associate Professor, Food Science
Dr. Were’s current research is focused on determining the preservative properties of phenolic and melanoidin coffee compounds, with the overall goal of enhancing the shelf life of food. With coffee being the most traded agriculture commodity globally, coffee provides a readily available source of natural bioactive ingredients. The laboratory work involves characterizing bioactive compounds in plant based foods e.g. coffee and determining their effect on chemical and microbial shelf life extension in food. Dr. Were’s specific training was in protein chemistry having worked on protein based edible films, plasminogen activators in milk, and antimicrobial encapsulation in liposomes for enhanced efficacy against bacteria.