Debra Topham in the Los Angeles Times: Science Behind Nutrition: Careers in giving food more substance

  • Date: Jun 26, 2014
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  • Categories: Blog

This article, written by Joe Yogerst, originally appeared on the Los Angeles Times website.

With job prospects in food science expected to grow 10% over the next six years according to the U.S. Department of Labor, Chapman University is helping to meet this demand by offering a master of science in food science.


At Chapman’s Schmid College of Science and Technology, faculty and graduate students are confronting food and nutrition related issues head on. “Gaps — and their related opportunities — exist across the food industry for improving food safety, consumer health awareness and manufacturing efficiencies,” said Debra Topham, a food science instructor at Schmid.


Recent advances in the field for making food more nutritious include new versions of nutrient additives such as vitamin D and, in particular, one called Sunshine Vitamin that is water-soluble, rather than fat-soluble, and ideal for water-based foods like fruit juices and flavored beverages. It’s an innovative way to deliver a vitamin people used to get from the sun.



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