On Ice Cream covers all aspects of ice cream technology from ingredient selection and functionality to production, flavoring, quality assurance, safety management and troubleshooting.
Today, food science represents one of the healthiest industries in the world, with the various food industries – from processing to sales – contributing close to $42.2 billion to our national economy. With over 1,500 food-processing companies within a 90-minute drive of campus, Orange County is the ideal location for food science careers and internship opportunities. Take a look at the recent Economic Impact of Food and Beverage Processing in California report prepared for the California League of Food Processors. For the latest industry employment information, view the IFT Employment and Salary Survey Report.
Most of our students obtain work experience via internships, and our job placement rate is close to 100%. Graduates of our program have gone on to work for:
Graduate students also readily gain admission into graduate programs of their choice, including medical school. The program is also beneficial for students who are about to attain medical or dental degrees, as they can complete the food science coursework in the same year that they are applying to medical school and taking exams.
Recently admitted applicants hold degrees in chemistry, biology, pharmacy, business, chemical and mechanical engineering as well as food science and nutrition. We encourage applicants from a broad range of disciplinary interests, as long as you have completed the following coursework:
Any of these courses can be completed at other accredited institutions such as your local community college and/or other four-year colleges and universities. If you have not completed some of your prerequisite course/s prior to applying, it is possible to enroll in these courses at Chapman University. However, in order for your application to be considered for review, you are required to have successfully completed one year (two semesters) of General Chemistry with Laboratory. All other prerequisites must be met by the end of the first academic year. Please contact us for more information.
Priority review deadlines for fellowships and scholarships are:
Applications received after this date will be considered on a rolling basis as space is available.
An undergraduate degree in food science is not required for this program. However, you must provide evidence of satisfactory coursework in general chemistry, organic chemistry, microbiology, statistics and human nutrition. Prerequisite courses can be completed at other accredited institutions such as your local community college and/or other four-year colleges and universities.
MS in Food Science with emphasis in Food Safety and Regulatory (40 units)
Following the passage of the Food Safety Modernization Act (FSMA) in 2011, there has been an increased focus on food safety and regulations within the food industry.
Learning outcomes of the emphasis
MS in Food Science with emphasis in Product Development and Sensory Evaluation (40 units)
In order to develop new food products for consumers, companies rely on project teams that include experts in product development, sensory evaluation, and marketing. Individuals working in these areas are also expected to have expertise in food ingredients and functional foods.
Learning outcomes of the emphasis
The food science program offers an integrated program that enables undergraduate students to begin taking M.S. coursework in their junior or senior year and receive a Master of Science in Food Science in as little as one year after finishing their undergraduate degree. The program is open to all undergraduate majors as long as they have satisfied the prerequisites for the program and meet admission requirements.
Chapman students can apply to a graduate program in their junior or senior year. Students will receive conditional admission to the program, pending completion of their bachelor's degree as stipulated in the graduate catalog (see explanation of conditional admission in the graduate catalog). If accepted into a graduate program, undergraduate students may take up to 15 graduate credits once they have completed 90 undergraduate credits. These 15 credits may also count towards their undergraduate degree credit requirement. Students would complete the remaining credit hours of graduate coursework beginning in the semester after receiving the undergraduate degree. The application process, prerequisites, GPA and graduate program requirements are as specified for the M.S. in Food Science; however letters of recommendation are waived.
Students in the Nutrition Minor learn about the evidence that informs dietary guidelines and clinical nutrition practice, recognize misconceptions regarding nutrition, identify gaps between current knowledge and marketing of food products, garner an appreciation for nutrition across the lifespan, examine contemporary international nutrition and food sustainability issues, and explore concepts in nutritional biochemistry relating to human metabolism and chronic disease states.Unless enrolling in 3 credits of an approved independent research study or internship, students will need to successfully complete FSN 303 at least one full year in advance of planned graduation. Please contact Nutrition Minor advisor Dr. John Miklavcic for more information.
Please see the undergraduate course catalog for more information about declaring a minor.
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Lilian Senger, Ph.D.
Program Director Professor
Lilian Senger (B.S., M.S., University of Arkansas at Fayetteville; Ph.D., Purdue University) teaches courses in Food Analysis, Food Chemistry, Food Ingredients, International Nutrition, and Research Methods. Dr. Senger’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. Dr. Senger recently received the Outstanding Food Science Award from her alma mater, Purdue University. |
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Fredric Caporaso, Ph.D. Fredric Caporaso, Ph.D. Professor Fredric Caporaso (B.S., M.S., Rutgers, State University of New Jersey; Ph.D., Pennsylvania State University) is a Professor of Food Science in the Schmid College of Science and Technology. He teaches a variety of courses including: Introduction to Food Science, Sensory Evaluation of Foods, Darwin and the Galápagos, Darwin’s Theory of Evolution: the Science and the Controversy (Honors), and Research Methodology. His professional memberships include The Institute of Food Technologists, International Union for the Conservation of Nature- Species Survival, Commission- Tortoise and Freshwater Turtle of Specialist Group, and The Turtle Survival Alliance. |
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Rosalee Hellberg, Ph.D.
Associate Professor
Rosalee Hellberg is an Assistant Professor in the Food Science Program at Chapman University. She teaches courses on Food Fraud, Food Microbiology, and General Microbiology. Dr. Hellberg received an M.S. and Ph.D. in Food Science and Technology at Oregon State University, where she studied seafood safety and fish mislabeling. She completed a post-doctoral fellowship at the FDA working on the development and optimization of DNA-based methods for the detection of food pathogens and food mislabeling. Dr. Hellberg received the 2015-2017 Wang-Fradkin Assistant Professorship Award for exceptional merit in scholarly and creative activity at Chapman University. In 2017, Dr. Hellberg was selected as a recipient of the Emerging Leaders Network Award by the Institute of Food Technologists. Most recently, Dr. Hellberg received the 2018-19 Award in Mentorship of Undergraduate Research & Creative Activity at Chapman University, and is currently Program Chair for the 2020 Pacific Fisheries Technologists Meeting to be held in Long Beach, CA (http://pftfish.net/). She has published over 30 peer-reviewed articles and book chapters.
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Anuradha Prakash, Ph.D.
Professor
Director, Chapman Food Innovation Anuradha Prakash (B.S., University of Mumbai; M.S., Ph.D., Ohio State University) is Professor and Director of the Food Science Program at Chapman University. She has expertise in the areas of food processing and preservation, specifically microwave processing and food irradiation. Her current research focus is on the use of various technologies to enhance the safety and shelf-life of fresh-cut fruits and vegetables and ready-to-eat meals. Anuradha has a keen interest in issues of food availability and security in developing countries and the incidence of hunger and malnutrition. Dr. Prakash was recently featured in Chapman Magazine, discussing food preservation in space and here on earth.
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John Miklavcic, Ph.D. 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. Dr. Miklavcic recently received the Mentor Award for Summer Undergraduate Research at Chapman University and the Health and Nutrition Division New Investigator Award from the American Oil Chemists Society. |
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Uyen Phan, Ph.D. Dr. Uyen Thuy Xuan Phan has earned her doctoral degree in Sensory Analysis and Consumer Behavior at Kansas State University. She also has a Masters’ degree in Cognitive Science from National Cheng Kung University in Taiwan, and a bachelor’s in food technology from Ho Chi Minh City University of Technology in Vietnam. Her research interests include sensory evaluation of food and non-food products; consumer behavior in relation to food choice and food consumption; cross-culture research to explore similarities/differences in motivation, perception, and attitudes toward food products among people in different cultures; multivariate statistical analyses to determine consumer preferences of food and to study relationships between sensory data and consumer acceptability data/chemical flavor data (GC-MS). With nearly 19 years of experience working in the field of sensory evaluation and consumer research, she has conducted academic and industry projects and consulting to help develop new products and extend knowledge in the field of sensory and consumer science. |
Affiliated Faculty |
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Ahmed Aftab, Ph.D.
Associate Professor
School of Pharmacy
Expertise: Proteins & Peptides; Purification and Characterization; Amino Acid Sequencing; Plant Proteomics
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Cedric Owens, Ph.D.
Assistant Professor
Schmid College of Science and Technology
Chemistry
Expertise: Biological Nitrogen Fixation; Nitrogenase; Bacterial Iron Uptake; Hemophore; Bioinorganic Chemistry; Structural Biology
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Criselda Toto Pacioles, Ph.D.
Associate Professor
Schmid College Of Science and Technology
Mathematics
Dr. Toto Pacioles has a PhD in Mathematical Sciences (with focus on Statistics) and an MS in Applied Statistics from Worcester Polytechnic Institute (WPI) in Worcester, Massachusetts. She also has an MS in Mathematics and a double degree in Bachelor of Secondary Education major in Computer Science and BS in Mathematics from De La Salle University in Manila, Philippines. Her dissertation work is in Small Area Estimation and Multivariate Predictive Inference using Bayesian Analysis. Her research projects in the past 10 years with faculty and students at Chapman University have been focused on applied statistics in Health Science, Food Science, Mathematics Education, and Biology Teaching. Dr. Pacioles has been teaching at Chapman University since 2011. |
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Donna Williams-Hill, Ph.D. Director of the Microbiology Branch at the FDA Pacific Southwest Food and Feed Laboratory in Irvine, CA. Dr. Williams-Hill received her Ph.D. in Molecular Microbiology and Immunology from the University of Southern California in 1992. Afterwards, she served as a postdoctoral fellow in the Human Oncology Department of the University of Wisconsin, Madison where she studied the molecular genetics associated with environmental susceptibility to mammary carcinogenesis. In 1996, Dr. Williams-Hill returned to the University of Southern California where she continued research in genetic susceptibility factors related to breast cancer. She joined the FDA in 2000 as a microbiologist and became proficient in BAM methodologies for detection of food pathogens. This led to her selection as e a supervisor ultimately leading to the Branch Director position in 2011. Dr. Williams-Hill has served on numerous FDA/ORA/ORS committees including the BAM Committee and the FDA Science Forum. In addition, she is an instructor in food safety for Cal Poly Pomona (CPP) and food microbiology for Chapman University.
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Part-Time Faculty |
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Troy Aykan, J.D. Troy Aykan (B.S., Hacettepe University; M.S., Chapman University; J.D., Chapman University School of Law) teaches Food Laws & Regulations. Attorney Troy Aykan, originally a food processing engineer, received his Master's Degree in Food Science and has worked in the food industry, specifically in the field of regulations. After graduating from Chapman University School of Law, he passed the bar exams in both California and Arizona. He continues to work in the industry and maintains some independent law practice. |
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Tatiana Miranda Tatiana holds a Bachelor’s degree, Food Engineering, De La Salle Catholic University (Bogota, Colombia). Specialist, Food Processing and Biomaterials (UNAD Colombia-UNICAMP Brazil) and MS in Food Science (Chapman University, Orange CA) and teaches Food Safety and Quality Assurance. Tatiana is a Quality Assurance Manager, GMP Audits for Unilever Health and Wellbeing North America. In this role she manages US GMP compliance and partner with supplement businesses as well as conducts GMP audits for multiple brands: creates corporate level audit policies, collaborates, and synergizes audit processes & strategies across brands to ensure GMP compliance within the brands and at suppliers. |
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Denise Webster Denise Webster teaches courses in food regulations, communication for food scientists and food quality management. She holds a B.S. degree in Food Science from Michigan State University and an M.S. in Food Science from the University of Urbana-Champaign. Denise also is an Institute of Food Technologists (IFT) Certified Food Scientist. She is an approved trainer and consultant for BRCGS (Brand Reputation Compliance Global Standard) and SQF (Safe Quality Food), a lead trainer for the FDA (Food and Drug Administration) Food Safety Modernization Act (FSMA), and an FDA and USDA (United States Department of Agriculture) regulatory labeling specialist. She is the Vice President of Food Safety at SCS Global Services, a major Certification body, and oversees food safety consulting and training.
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Donna Williams-Hill, Ph.D. Dr. Donna Williams-Hill is the Director of the Microbiology Section of the FDA's Pacific Regional Laboratory Southwest, Principal Investigator of the BSL-3 at PRLSW, a member of the FDA Foreign Inspection Cadre as well as numerous FDA working groups focusing on the detection of high-risk pathogens in foods. |
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Denise Canellos Denise teaches courses in Human Nutrition, Medical Nutrition Therapy and Life Cycle Nutrition. She holds a Master of Science in Human Nutrition from University of Bridegeport. Denise is a Certified Nutrition Specialist as well as a passionate, devoted nutritionist devoted to teaching practical ways to achieve better health and healing through nutrition. Denise is the author of the book "Calm Your Inflammation". |
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Christina Hall Christina teaches International Nutrition, and holds a Master of Arts in Urban Sustainability from Antioch University. In addition, she is the Executive Director of the Orange County Food Access Coalition; a non-profit whose mission is to develop food system and food access policy and advocacy activities in Orange County, Ca.
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Here you'll find links to areas of interest and as well as happenings in our program and Chapman at large. We love our alumni, and hope you'll keep in touch. If you're not receiving the tri-annual Food Science Alumni Newsletter, please take a moment to update your contact information, and let us know if you'd like to mentor a current student. We promise that this information will never be shared!
Connect to other alumni & current students!
Join the Panther Network (TPN)! 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!
Join the "closed" Chapman Student & Alumni Facebook page to connect with other alumni, get information about events, post or look for jobs, and more!
Register your thesis in the Leatherby Libraries!
Share your research with current students by registering it on the Leatherby Libraries Digital Commons. It's easy and will contribute to the Food Science archives.
What is the GRE and is it required?
The GRE is a general, standard exam for graduate-level admissions testing verbal reasoning, quantitative reasoning, and analytical writing (note: GRE school code for Chapman is 4047). The GRE is not a requirement for admission into the Food Science program.
Who should my letters of recommendation come from? May I submit additional letters?
Letters of recommendation should come from former faculty members or those you've worked with in the food industry who can attest to your academic and professional abilities.
What are the application deadlines?
Generally, 5/1 for Fall admission & 11/1 for Spring admission; however we will consider applications after these deadlines for qualified students.
What factors are included in the application evaluation?
GPA from the undergraduate degree, personal interview, letters of recommendation, statement of intent, resumes (language test for international applicants).
Can I submit my application before I have all the necessary documents?
Yes! Admissions will hold your application and notify us as your documents become available. You will not receive an admissions decision, however, until all
documents have been received.
Are there any student clubs/organizations?
Food Science students are automatically members the Food Science Student Association. Check out the Facebook, Instagram and LinkedIn pages for all the latest Food Science Student Association happenings. Students in our program are encouraged to join the professional organizations for Food Scientists: the Institute of Food Technologists (IFT) as well as the Southern California Institute of Food Technologists (SCIFTS).
What are the housing options?
On-campus housing is extremely limited and graduate students are encouraged to research alternative living arrangements off-campus by visiting our Introduction to Off-Campus Living page. You can also connect to our community through our Facebook Off Campus Housing and Roommate Corner page.
How accessible are the professors at Chapman?
With a small student to professor ratio (most classes have less than 20 students), Food Science students have incredible access in this highly personalized program.
Does Chapman offer part-time enrollment and evening classes?
Because many of our Food Science students work or hold internships in the industry, most of our classes are offered in the late afternoons & evenings. Many students attend part-time.
What Student Resources are available?
We welcome a diverse student population with a variety of needs, and Chapman University has resources available for all our students. Check our what's available on the Schmid College Diversity, Equity and Inclusion webpage!
Does your program offer scholarships or financial aid? Limited merit-based scholarships are awarded by the Food Science program for outstanding applicants, as funding is available. Students are evaluated at the time of application (no separate application is necessary). We recommend completing the FAFSA for Financial Aid. Check out the Financial Aid website for more information.
What research opportunities are there? Students have amazing opportunities for collaboration with Faculty in many compelling areas. Check out the Faculty Members section in the drop-down above for more information! There is no need to secure a faculty advisor before being admitted.
What internship opportunities are there?
Because the Chapman Food Science program & faculty have close ties with the industry, students often receive excellent internship opportunities.
Where can one learn more about student visa and other requirements for International students?
There is helpful information available on the International Graduate Student Admission page, including the Cost of Attendance for International Graduate Students.
Are Chapman's Food Science students eligible for STEM benefits?
Yes, students in our program are eligible to apply for STEM (Science, Technology, Engineering & Math) benefits. See the International Student & Scholar Services page for more information, or contact Pavis Ortega, at iss@chapman.edu or (657) 304-3126.
What is OPT?
Optional Practical Training, or OPT, allows international students to work in the United States for three years (for STEM fields), following graduation, in a job related to one's major field of study. See the International Student & Scholar Services page for more information.
What is CPT?
Curricular Practical Training allows one to participate in an off-campus paid internship that is related to the student's major or field of study. More information
can be found at International Student & Scholar Services.
