A Unique Program Celebrates Its 40^th Anniversary

Unlike most food science programs at land-grant institutions, the Food Science and Nutrition Department at Chapman University was created at the request of local employers. In 1979, the food industry was growing so fast in Southern California that companies couldn’t keep up with the need for trained professionals. They turned to Orange County-based Chapman, which at the time was a small liberal-arts-focused college. Chapman launched its program and saw it succeed from the start, thanks to industry scientists serving as part-time faculty and thesis committee members, as well as companies donating equipment and providing plentiful job opportunities for students.

In the 40-plus years that have followed, much has changed in the widely respected Food Science program at Chapman, which is now a midsized and nationally ranked comprehensive university. But some things have stayed the same, including a job placement rate for Food Science students of close to 100%, supported by a robust food sector in the region.

About 50% of Chapman food science students work at local food companies while pursuing their degree. Even as many large CPG companies have relocated, Southern California has become home to newer technology-intensive companies such as Beyond Meat, Blue Nalu, Liquid IV, CloudKitchens, and Huel. Strong connections with the local industry and a highly engaged alumni network help everyone thrive. 

This past November, Chapman University’s Food Science program was thrilled to host a gathering of more than 100 alumni, faculty, students, and food industry friends for a COVID-delayed celebration of the program’s 40^th anniversary. 

One goal of the event was to showcase recent developments in the program. 

For instance, a distinctive feature of the program is a joint M.S./MBA that allows students to earn an M.S. in Food Science and an MBA simultaneously. This unique offering provides a new path for students with experience in the food industry who seek to succeed in a leadership role.  In addition, two emphases were recently added to the M.S. degree in Food Science, one in Food Safety and Regulatory, and the other in Product Development and Sensory Evaluation.

In the 1990s, Chapman University embarked on a significant transformation, expanding beyond its focus on teaching to emphasize student learning through research.  Since then, the university has experienced tremendous growth in academic reputation, achieving R2 status in the Carnegie Classification of Higher Education Institutions in 2019. For its part, the Food Science program has grown to include five renowned, award-winning full-time faculty and expert part-time faculty serving more than 50 graduate students. Spacious food science teaching and research labs equipped with state-of-the-art equipment in the brand new Keck Center for Science and Engineering provide vital hands-on experiences for students, and the opportunity for to collaborate with industry partners.

Chapman’s Food Science program is committed to enhancing social justice, equity, diversity and inclusion and decreasing disparities in the food industry. With this in mind, Chapman is recruiting first generation and BIPOC students for National Needs Fellowships, sponsored by the USDA. In addition to funding, fellows conduct multidisciplinary research, engage in internship and job shadowing opportunities, and participate in foundational leadership development and teach-back programs.

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