»Food Science Faculty

Rosalee Hellberg (B.S., Lewis & Clark College; M.S., Ph.D. Oregon State University) teaches classes on Food Fraud, Food Microbiology, and Food Industry Tour. Dr. Hellberg runs the Food Protection Laboratory at Chapman University, which is dedicated to advancing the fields of food authentication and food safety through the development of innovative analytical techniques and collaborative, interdisciplinary inquiry. She mentors graduate and undergraduate researchers in addressing critical challenges that impact consumer trust, regulatory compliance, and public health.

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.

Anuradha Prakash (B.S., University of Mumbai; M.S., Ph.D., Ohio State University) 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.

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.

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.

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’s private practice specializes in oncology nutrition, and she serves as the Nutrition Consultant to the World Macadamia Organization. Denise is the author of the book "Calm Your Inflammation."

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.

Expertise: Proteins & Peptides; Purification and Characterization; Amino Acid Sequencing; Plant Proteomics

Expertise: Biological Nitrogen Fixation; Nitrogenase; Bacterial Iron Uptake; Hemophore; Bioinorganic Chemistry; Structural Biology

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.

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.

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, California.

Karoline Harrison earned her Bachelor of Science in Biology from the University of California, Irvine, and her Master of Science in Food Science and Nutrition from Chapman University. Before transitioning into teaching, she worked as a Quality Technician at Kraft Fullerton Foods. For the past 20 years, she has taught Food Science courses and laboratory classes at Chapman University and Cal Poly Pomona.

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.