Below is a selection of dissertations from the Food Science program in Schmid College that have been included in Chapman University Digital Commons. Additional dissertations from years prior to 2019 are available through the Leatherby Libraries' print collection or in Proquest's Dissertations and Theses database.

If you are a previous student and would like to include your dissertation or thesis in Chapman University Digital Commons, please contact Kristin Laughtin-Dunker at laughtin@chapman.edu.

Follow

Theses from 2019

PDF

Effect of poor sanitation procedures on cross-contamination of animal species in ground meat products, Sunjung Chung

PDF

Use of Gamma Irradiation as an Intervention Treatment to Inactivate Escherichia coli O157:H7 in Freshly Extracted Apple Juice, Dielle Aurelia Fernandes

PDF

Real-Time PCR Combined with DNA Barcoding for the Authentication of Red Snapper (Lutjanus campechanus) Fillets, Rachel Isaacs

PDF

L-Cysteine Effects on Chlorogenic Acid Quinone-Amino Acid Induced Greening and Browning: Mechanism and Effects on Antioxidant Capacity, Yundi Liang

PDF

Labeling Compliance and Species Authentication of Fish Fillets Sold at Grocery Stores in Southern California, Priscila Liou

PDF

Use of PCR Cloning Combined with DNA Barcoding to Identify Fish in a Mixed-Species Product, Anthony Silva

Theses from 2015

PDF

Identification of Species in Ground Meat Products Sold on the U.S. Commercial Market Using DNA-Based Methods, Dawn Kane

PDF

Antimicrobial Susceptibility of Listeria monocytogenes to Bacteriophage LISTEX™ P100 in Alfalfa Sprouts (Medicago sativa), Tushar Sawant