By: Kimberlee Au During the month of January, Chapman University offers a Food Industry Tour class where students get to see various food production facilities. One week, our class went to Balut Pateros, a small blink-and-you’ll-miss-it store in Westminster,...
By: Bethany Richardson   When it comes to bread, the ubiquitous question has always been: white or wheat?  While white bread reigned supreme for many years, whole wheat bread has surpassed it in popularity.  This is mostly due to...
By: Bethany Richardson   There are a variety of avenues to gain knowledge outside of the classroom, such as with webinars from IFT.  A few months ago I participated in the Office Politics Webcast from IFT, which was very...
By: Emily Wolter Product development is a facet of food science that ties together a wide variety of areas within the field. You need to display creativity, have an understanding of what the consumer wants, make use of ingredients...
By: Thomas Siebertz If you’ve been involved in any type of food operation, you know that food companies work around the clock to provide food for the world. That means that government inspectors must be there right along with...
Salty Snacks Don't Grow on Trees
By: Dawn of Time On a plane to Houston, I was asked my career. “What do you do?” A polite-looking, older woman turned to ask. We hadn’t so much exchanged a friendly hello before she posed the question, leading me...
By: Emily Wolter As part of a Food Ingredient Technology class, we took a field trip to a flavor manufacturing facility. It was sort of like walking into Willy Wonka’s world. Everywhere we went, a different aromatic seemed to...