ALUMNI NEWS

In This Issue Food Science Faculty Awards

Welcome from Dr. Prakash

In the News

Alumni Highlight on Tatiana Miranda

Workshops and Events

Events in Review

New Alumni and their Published Research

Ways to Support Food Science

Chapman University Food Science Alumni Newsletter JULY 2015

“If you’re looking for a

university where you can grow

and learn the food industry, you

can meet food industry

professionals, and you want to

easily get a job or internship,

then Chapman is best.”

— Harsimran Randhawa

(Class of 2011)

Networking Night at Chapman University (2015)

Chapman University Food Science Faculty Recognized

In May 2015, two of our food science faculty were honored and recognized for their commitment to teaching and research.

Dr. Lilian Were was honored with the Excellence in Teaching Award.

Dr. Rosalee Hellberg was honored with The Wang-Fradkin Assistant Professorship, the highest award given at Chapman for excellence in research.

Congratulations to both!

Welcome from Dr. Prakash

Dear Chapman alum,

We have just returned from IFT in Chicago where Chapman

had a great showing with over 20 students attending and

participating in key events. Karina Rodriguez won first place

for her poster in the Fruit and Vegetable Division

competition, and Charles Quinto won second place in the Muscle Foods Division.

Our College Bowl team made a valiant attempt and we are very proud of them for

having made it to the nationals.

It was great to see several of you at the alumni dinner. Please make sure to save

the date for next year’s Chapman alumni get together, Saturday evening after the

welcome reception. I know that IFT is a busy time and those of you in the

corporate world need to meet with clients and vendors, but I hope with advance

notice, you can plan this event into your schedule.

Our graduating class this May was the largest ever with 25 students receiving their

degrees and we look forward to welcoming a strong incoming class this fall. Based

on GPAs, GRE scores and letters of intent, this new class promises to be highly

qualified and motivated.

I hope you will join us for our events planned this coming year by the Food Science

and Nutrition Student Association to reunited and meet new students. Until then,

drop us a note to say hello or to share any news (personal or professional) which

you would like to share with our group.

In August this year I will have completed 20 years at Chapman. As I reflect, I can

say without hesitation that it is you who have made the experience so special, and

I cherish the friendships forged over the years.

In the News!

Battling Miscommunication in the Field

of Food Science ...read more

FOODucation: Chapman Food Science

Hosts Workshop for Girls Inc.

...read more

Food Industry Networking Night a Big

Success ...read more

Food Chains: Human Rights and the

Fair Food Program ...read more 2015 Networking Night (from left to right): Torrey Nelson, Dr. Caporaso, Iris Galanis Eshoo, Jimmy Yong

Faculty

Presentations

Our food science faculty are

highly involved with research

and teaching, and somehow

they find time to travel and

present the latest topics in the

food industry around the

globe.

Dr. Anuradha Prakash

Food Irradiation, NICSTAR 2015,

Mumbai, India, March 5, 2015.

Food Sustainability: Good Inten-

tions, Unintended Consequences,

UN Association, Orange County,

April 25, 2015

Dr. Lilian Were

Third International Congress on

Cocoa Coffee and Tea 2015,

Nahathai Stapornkul and L.

Were Interaction of green tea and

sarcoplasmic and myofibrillar

proteins extracted from bovine

top round muscle on lipid and

protein oxidation, Portugal, July

2015

Upcoming Events &

Workshops

Better Process Control

School

August 17-20, 2015

Chapman University

www.chapman.edu/bpcs

Gene Baur

Farm Sanctuary

October 14, 2015

Argyros Forum 201

Chapman University

Email smontiel@chapman.edu for details

Alumni Highlight on Tatiana Miranda Title: Senior Supplier Quality Development Engineer Company: Nutrilite (exclusively for Amway) Graduated: 2010 When Tatiana came into my office for an interview, I noticed her holding two large food science textbooks – one on food microbiology and the other on food engineering. I asked her what the textbooks were for. She gleamed saying that someone just gave these to her and that she couldn’t wait to dive into these good reads. I guess my face expression relayed a message of confusion. Her response clarified it all, “If I could return to school and audit courses, I would jump without hesitation. There is no gift better than learning.” And so we begin our interview… What led you to pursue the field of food science? During my time in high school, I took assessment tests that identified my skills in the sciences. Back then I assumed that I would follow my father’s footsteps, a chemical engineer. However, in the back of my mind, I had a love and curiosity for food. I was constantly thinking about how food was processed. Carefully observing textures and colors of food I kept asking my father questions about how these products were made. My father was the closest person to answering my questions, but it turned out that he wasn’t quite sure of the answers either. Since I attended De La Salle High School, De La Salle University sent me a brochure and one of the careers it was show casing was the food engineering program, which intrigued my mom (a quality control technician by the way!). My father was unaware of the field and questioned the program in its entirety! The university then sent me a video of food engineering and I was sold. As many people say (and I agree), I am one of the luckiest people on the planet to know what I was going to do with my life by the age of 17. (continue to page 4)

Interested in being an Alumni Highlight? Contact Sonja Montiel at smontiel@chapman.edu

We would love to showcase your path from Chapman to profession!

THEN: Tatiana’s graduation day with Dr. Caporaso in 2010

NOW: The Senior Supplier Quality Development Engineer of Nutrilite

DURING: SCIFTS Scholarship event at CU in 2008

More on Tatiana Miranda

Going down memory lane as a Chapman graduate student, what do you remember most? Memory #1: I literally just arrived to California from Colombia trying to figure everything (literally everything) out. I registered for my classes on my own and the very first day of class I took a seat and was welcomed by Dr. Were’s Research Methods course. I didn’t know anyone nor did I do any research about Chapman. As Dr. Were began her challenging lecture, I began questioning my graduate school path and panicked. I remember thinking that I should have gone to the “easier” university in Spain, or any other university other than Chapman where Dr. Were was teaching Research Methods. I frantically called my mom to see if I still had time to change, return my tuition fee, return supplies, return home! Then I got a call from my uncle (that got his Masters in the U.S. too) who said, “If you pass the first semester, you will finish.” My family comes from a culture where being tough and having a strong work ethic mean everything. My issue was my own expectations to be a perfect student in a place where I was just learning how to think in a foreign language and becoming familiar with a new culture. I let myself be satisfied with B+ grades, moved on, and survived Research Methods. By the end of the term, I knew Dr. Were’s (and the other professors) style of teaching and what her expectations were which gave me the confidence and benefits of succeeding her other courses as well as the entire program.

Memory #2: I am normally not shy. However the first time I presented to my class after being in the United States for two months brought out the nerves in me. I remember the faculty being attentive as they must have been used to hearing many accents from international students. Although the image that has stuck to me most was the blank stares from my peers as it was very clear that no one understood what I was saying. It was the first time that my social personality couldn’t pull through an awkward situation! I kept telling myself to keep going and finish.

Memory #3: My tutor at the Cecile De Mille center, Ben, mentored and assisted me in technical writing for a year on a weekly basis for at least 2 hours per session. He was an English and history major that helped me with my technical writing, since the faculty had told us that all international students had to go to the tutor center before submitting any written assignment. After just the year, were read proofing an lab report, and Ben said “don’t you realize that reports that used to take 2 hours came down to only 20 minutes?” That was an amazing feeling! I owe part of my success both in school and now in my profession to the low student-professors ratio at Chapman, who had cared about their students and wanted them to succeed. The tutor center is great, not only for writing but also science topics. How did you survive Food Chemistry? The highest grades I earned was for this lab (thanks to Ben and a few chemist tutors!) so please no hard feelings! My advice is that knowing Dr. Were, READ ahead of time. Don’t wait for class time to “sit and learn”. As a graduate student you need to take initiative and come to class prepared. Also, pay attention and read the footprints (you know, the tiny text located on the bottom of Dr. Were slides)! Those little notes are where the exam questions come from! How did you relationships at Chapman influence where you are today? Before Nutrilite, I was placed in my first position from Chapman recruitment. California Creative Foods sent a letter to Chapman requesting a summer intern. That was a SoCal company and knew about Chapman Food Science program. I jumped on the announcement and within a day, I got a call for an interview, landing the position because I was bilingual. From that summer internship I was able to lead as Director of Quality within one year, developing more skills that eventually created a path to where I am now with Nutrilite. (continue on next page)

What are your current primary responsibilities? My job as Senior Supplier Quality Development Engineer is two-fold and I have “categorized” as:

Preventative Maintenance of Suppliers: I look at supplier performance analyzing the amount of products rejected versus accepted. If you get mediocre ingredients, you’ll create mediocre products. Therefore, the goal is to make our suppliers meet high quality standards under rigid specifications. Also, I prepare, conduct, and report my audits of various companies that support Nutrilite products. Company suppliers are categorized by high, medium, and low risk. I focus on the high risk ones.

Corrective Maintenance of Suppliers: I will see trends when I statistically analyze data for supplier’s performance. If necessary, I visit these companies, conduct a case study visit, review records and processes, and request a “CAPA” from the supplier. I then review it for approval or rejection. This part of the job is the most challenging since I am not a regulatory agent and some suppliers have a hard time accepting any customer specific recommendations than others. Should suppliers continually fail after visits have been made, then I look for a second source.

Overall, I am part of Nutrilite’s food and beverage division. Since this areas is constantly changing, I make it a priority to always stay on top of the industry and manage strong relationships. Attending conferences is a must to be ahead of regulation changes! Keeping myself updated helps me stay relevant when I communicate with suppliers. I also support the Marine Oils and Softgel division. I am excited learning about dietary supplements.

As quality support for procurement in your division, what trends are you seeing from your perspective? Sports nutrition is in much demand as people want something to help increase energy levels efficiently. In addition, society is big on: - Organic and non-GMO products (aside from the lack of scientific evidence), - Vegan and Vegetarian solutions (not just foods anymore but now looking at supplements), and - Kosher and Halal trends

What do you find most rewarding about your current profession? Gosh, it’s pretty simple for me. I get to do what I LOVE, am recognized and valued by my professional colleagues, and have my student loan paid!

What has been the biggest challenge in your current profession? Constantly trying to keep up with change requires focus time to read and study. Otherwise, I can easily fall into the day-to-day knowledge and miss big changes to the industry. This makes dealing with others in the profession who haven’t changed their thinking or kept updated very challenging and frustrating. If you don’t evolve, you will sink. I coach myself that even though I am good at what I do, I must keep studying, training, and attending conferences.

What abilities or personal qualities do you believe contribute most to success in this field? Relationships! There is no such thing as being on an island…in any industry. Find time to sit and talk with people, even if it’s not a product you are interested about. Join committees and boards to stay in the conversation of relevant topics and issues. Network and connect. Always ask yourself how you are expanding your knowledge and contribution.

How has your job affected your lifestyle? I travel 30-40% of the time. Must micromanage social life…no such thing as last minute social plans. Because I travel I have to work extra hours to catch up. Highly productive and efficient. Work smarter. Be prepared to work hard and sacrifice, it’s the only way to learn. Work your way from working “harder” to working “smarter”. Working smarter will get you balance in life. No shortcuts! Working hard helped me become a stronger auditor – I was the eyes and ears of everything.

What advice would you like to share with our current graduate students? Don’t take anything for granted. Go through what you have to go through. There are no shortcuts or easy ways. Faculty KNOW what you need to go through and succeed in the profession. Through the tough times coach yourself to succeed. This is not high school, this is not an undergraduate program. Graduate school is supposed to feel tough…after all, when you are done you will be given the title of a “Master of Science.” There’s no other way to have this title except by earning it. Digest the fact that you have to go to the edge…many times. This program is your rite of passage; it’s a reality check of what the profession expects of you. Right now, you are building your personality as a professional.

Recently Graduated and Published

Quinto CA, Tinoco R, Hellberg RS. 2016. DNA barcoding reveals mislabeling of game meat species on the U.S. commercial market. Food Control 59: 386-392.

Abstract: Game meats represent a valuable specialty market in the United States that has high economic incentives associated with mislabeling. However, there is limited information on this topic. The purpose of this study was to conduct a market survey of game meats sold within the United States and identify instances of mislabeling using DNA barcoding. Products were also examined for the presence of threatened or endangered species. Fifty-four samples of whole-cut game meats were collected from online distributors in the United States and sequenced across a 658 base-pair region of the cytochrome c oxidase subunit I (COI) gene. The resulting DNA sequences were identified based on top species matches in the Barcode of Life Database (BOLD) and GenBank. The results showed that 18.5% of samples were potentially mislabeled and 9.3% of samples legally contained a near-threatened or vulnerable species and were correctly labeled. The samples appeared to have been mislabeled due to reasons such as economic gain and product mishandling. However, cross-species hybridization could also have contributed to the potential mislabeling of bison and yak products. Although near threatened (bison) and vulnerable (lion) species were identified, the products were correctly labeled and legally sold, as bison populations are managed and the identified lion species is not protected by the Endangered Species Act (ESA). Overall, the results of this study revealed the occurrence of game meat mislabeling in the United States and suggest the need for further evaluation of this practice.

Kane DE, Hellberg RS. 2016. Identification of species in ground meat products sold on the U.S. commercial market using DNA-based methods. Food Control 59: 158-163.

Abstract: The objective of this study was to test a variety of ground meat products sold on the U.S. commercial market for the presence of potential mislabeling. Forty-eight ground meat samples were purchased from online and retail sources, including both supermarkets and specialty meat retailers. DNA was extracted from each sample in duplicate and tested using DNA barcoding of the cytochrome c oxidase I (COI) gene. The resulting sequences were identified at the species level using the Barcode of Life Database (BOLD). Any samples that failed DNA barcoding went through repeat extraction and sequencing, and due to the possibility of a species mixture, they were tested with real-time polymerase chain reaction (PCR) targeting beef, chicken, lamb, turkey, pork and horse. Of the 48 samples analyzed in this study, 38 were labeled correctly and 10 were found to be mislabeled. Nine of the mislabeled samples were found to contain additional meat species based on real-time PCR, and one sample was mislabeled in its entirety. Interestingly, meat samples ordered from online specialty meat distributors had a higher rate of being mislabeled (35%) compared to samples purchased from a local butcher (18%) and samples purchased at local supermarkets (5.8%). Horsemeat, which is illegal to sell on the U.S. commercial market, was detected in two of the samples acquired from online specialty meat distributors. Overall, the mislabeling detected in this study appears to be due to either intentional mixing of lower-cost meat species into higher cost

products or unintentional mixing of meat species due to cross-contamination during processing.

Sokrith S, Rakovski C, Prakash A. 2015. Ripening Quality of ‘Bartlett’ Pears (Pyrus communis L.) Subjected to Phytosanitary X-ray Irradiation Treatment Followed by Simulated Retail Display. HortScience 50(2): 279-287.

Abstract: The objective of this study was to determine the effect of phytosanitary X-ray irradiation on the physicochemical properties and sensory attributes of early- and late-harvest ‘Bartlett’ pears (Pyrus communis L.) during ripening under simulated commercial conditions. Irradiation delayed ripening, which in turn affected respiration rate, ethylene production, and firmness. Irradiation decreased ethylene production in early- and late-harvest pears and maintained firmness as compared with the control pears. In the early-harvest pears, irradiation did not affect respiration rate, weight loss, or total soluble solids. However, in the late-harvest pears, irradiation resulted in an increase in respiration rate and weight loss and a decrease in total soluble solids. The appearance for irradiated early-harvest pears was rated lower by consumers, but there were no significant differences in the rest of the attributes. Consumers rated the irradiated late-harvest pears lower (P < 0.05) than the non-treated pears for overall liking, texture, and flavor on a 9-point hedonic scale. Consumers perceived the late-harvest irradiated pears to be less sweet than the control (P < 0.05), which correlated with total soluble solids of 12.4%for treated pears vs. 13.2%for the control. Our results show that there were significant differences between the early- and late-harvest pears in their responses to irradiation. Although some sensory attributes were negatively affected, the delay in ripening helped reduce bruising and mold development in irradiated pears during the retail display simulation.

2015 Networking Night at Chapman University

On April 1, 2015 we welcomed over 100 food industry professionals (most of them Chapman

alumni) eager to connect with our students. The opening keynote speakers, Iris Galanis Eshoo

(M.S.‘97), Vice President of Food Safety and Quality Assurance at See’s Candy, and Rob Neenan,

President of the California League of Food Processors (CLFP), led way to a successful night as

we discovered the current industry trends and hiring needs for food scientists.

We look forward to connecting with you again this year!

2015 Awards Reception

At the end of each year, Food Science celebrates the achievements of our graduating students.

Special guests included Mrs. Veba Clark, wife of Dr. Walter Clark, and keynote speaker, Denise

Fennessy, Director of the Orange County Health Care Agency for the Division of Environmental

Health. During this event, we honored our college bowl team members (Jessica Sambuco

(Captain), Karina Rodriquez, Alex Sarcona, Maria Meza, Tushar Sawant, and Taylor Patti) and

congratulated graduating student, Charles Quinto, for earning the highest honor of “Outstanding

Graduate Student.” Congrats to the Class of 2015!

Current Student Involvement

What have our current students been up to this year aside from research, internships/work and studying?

Oh, nothing...

IFT SUPPLIERS NIGHT TOUR OF ALEGRIA URBAN FARM + FARM LAB PANEL ON RETHINKING THE EXPIRATION CODE

PANEL DISCUSSION AFTER VIEWING OF DOCUMENTARY “FOOD CHAINS” FOOD INDUSTRY TOUR LED BY DR. PRAKASH

INTERNATIONAL FOOD FAIR

COMMUNITY INVOLVEMENT

Dr. Prakash Teaches in Vietnam!

In March 2015, Dr. Prakash was invited to give a week long course on food

processing to students in the Advanced Food Technology program at Nong

Lam University. With a rapidly growing food processing sector, there is an un-

met demand for food scientists. Professor Tuyen Chan Kha, the host, also

arranged for visits to tuna processing, cashew processing, black pepper

steam sterilization, and a radiation facilities. Her research presentation on

phytosanitary irradiation was well attended by students and faculty, as well as

members of the food industry. We hope that this is the start of a long term re-

lationship between the two institutions which will include more teaching

opportunities, collaborative research projects, and hopefully a food industry

tour in Vietnam in the near future.

A Brand New Food

Science Student!

Chapman University Food

Science Program is excited to

announce the arrival of Dr.

Hellberg’s daughter,

Vivian Rose, who was born

on January 9th. Vivian has

already attended food

science labs and events, and

soon to be asked to

become a guest lecturer!

BECOME A MENTOR!

We realize that our students have access to an incredible network of alumni who are not only passionate to the food industry, but also want to contribute to the well being of their colleague pursuing the same field. For this reason, we are excited to revamp our alumni mentorship program with the goal that the creation of meaningful professional relationships between Chapman food science students and alumni will ensure successful transitions from graduate school to profession. Consider these questions as you make a decision to be a food science mentor:

What is in it for me?

Becoming a mentor takes more than just knowledge. Mentors are rewarded by recognizing that they are making a difference in another person’s professional life. The tangible rewards of being a mentor includes the enhancement of your ability to listen, guide, and lead your mentee to professional success. In addition, the exchange of resources and support that results from successful mentorship will be reciprocal. Who knows...you might become a mentee in the near future!

What are my responsibilities?

The role of mentor is one we take pretty seriously, which is why you will need to apply. Ideal mentors have at least two years experience working full time in the food industry. Once accepted as a mentor, the relationship is determined by the needs and availability between mentor and mentee. As a minimum, mentors will commit a minimum of two hours per month to work with the mentee as well as take the lead in setting goals and expectations for the relationship.

Areas of mentorship are determined by your strengths and knowledge and can include: academic support/guidance, career advice, and professional development.

If this sounds like you, email Sonja Montiel at smontiel@chapman.edu for an application today!

Program Director Anuradha Prakash, Ph.D. (714) 744-7826 prakash@chapman.edu Program Assistant Sonja Montiel (714) 289-2040 smontiel@chapman.edu

Ways to Support Food Science

Get Your T-Shirt! Support the Chapman Food Science and Nutrition Student Association by purchasing a vintage cotton T-Shirt! The cost is $20. Send your order request to Sonja Montiel smontiel@chapman.edu Everyone is wearing one!

Make a Donation! Your generosity can make a HUGE impact here at Chapman University! When you give to the Food Science Fund, you support our world-class students and faculty, student scholarships, research conferences, and more. For more information, please contact Lauren Kenney at lkenney@chapman.edu or Make your Gift online.

Chapman University Food Science Program One University Drive Orange, CA 92866 (714) 289-2040

_________________________

www.chapman.edu/fsn

CONTACT US

Dr. Anu Prakash and Dean Andrew Lyon sporting

the new food science T-Shirts

USDA-Chapman Phytosanitary Irradiation Workshop

The 5th Annual USDA-Chapman Phy-

tosanitary Irradiation Workshop was

attended by over 80 people rep-

resenting eight countries. The work-

shop for 2016 is scheduled for March

23 and 24. More details to come

soon!