Dr. Fredric Caporaso
- Office Location:
- Hashinger Science Center 216
- (714) 997-6638
- University Honors Program
- Rutgers, the State University of New Jersey, Bachelor of Science
Rutgers, the State University of New Jersey, Master of Science
The Pennsylvania State University, Ph.D.
Intro to Food Science and Nutrition (FSN 120)
Sensory Evaluation of Foods (FSN 312/512)
Research Methodology (FSN 660)
Darwin and the Galapagos (ESCI 227)
Darwin's Theory of Evolution: the science and the controversy (HON 207)
Penn State University, Pennsylvania
PhD 1975: Food Science
Rutgers University, New Jersey
MSc. 1972: Animal Science
Rutgers University, New Jersey
BSc. 1969: Animal Science
Professor, Schmid College of Science and Technology, Chapman U., 2001-present
Professor and Chairman, Dept. of Food Science and Nutrition, Chapman U., 1992-2001
Associate Professor and Chairman, Dept. of Food Science and Nutrition, Chapman U., 1982-1992
Adjunct Professor of Foods and Nutrition, San Diego State U., 1982-1992
Section Manager, Food Science, Pharmaceutical Research and Development, American McGaw, Irvine, CA, 1981-1982
Research Scientist, Food Science Group of Pharmaceutical R&D, American McGaw, Irvine, CA, 1978-1981
Assistant Professor, Food Science and Technology, U. of Nebraska, Lincoln, 1977-1978
Assistant Professor, Food and Nutrition, U. of Nebraska, Lincoln, 1975-1977
Distinguished Lifetime Achievement Award Recipient, Southern California IFT Section (2004)
Fellow, Institute of Food Technologists (1999)
“Million Dollar Club” for Research Grants secured (Chapman University, 2013)
Selected as an “Honors Faculty” (Chapman University, 2014-2017)
Excellence in Teaching Faculty Award (Chapman University, 2012-13)
Excellence in Scholarly Activity Faculty Award (Chapman University, 99-00)
Valerie Scudder Outstanding Faculty Award (Chapman University, 94-95)
Edgar and Elizabeth Pankey Chair in Food Science & Nutrition (endowed, 1999)
Phi Kappa Phi (All University Honorary)
Sigma Xi (Science Honorary)
Phi Sigma Society (Biological Sciences Honorary)
Gamma Sigma Delta (Agriculture Honorary)
Phi Tau Sigma (Food Science Honorary)
- Councilor West Region - Executive Committee, 1988-91
Phi Beta Delta (International Scholarship Honorary)
National Society of Collegiate Scholars (All University Honorary- advisor at Chapman, 2011-present)
1st Annual Turtle Conservation and Education Award, Turtle and Tortoise Preservation Group (2012)
American Chemical Society
American Society of Animal Science
Institute of Food Technologists
International Union for the Conservation of Nature- Species Survival Commission- Tortoise and Freshwater Turtle of Specialist Group
Society for the Study of Amphibians and Reptiles
- Recent Creative, Scholarly Work and Publications
Kim GC Rakovski C Caporaso F Prakash A. 2014. Low-dose irradiation can be used as a phytosanitary treatment for fresh table grapes. J Food Sci 79(1): 81-91.
McDonald, H., Arpaia, M.L., Caporaso, F., Obenland,D., Were, L., Rakovski, C., Prakash, A. 2013. Effect of gamma irradiation treatment at phytosanitary dose levels on the quality of 'Lane Late' navel oranges. Postharvest Biology and Technology. 86: 91–99.
Abolhassani Y, Caporaso F, Rakovski C, Prakash A. 2013. The effect of gamma irradiation as a phytosanitary treatment on physicochemical and sensory properties of Bartlett pears. J Food Sci 78(9): 1437-44.
McDonald, H., McCulloch,M., Caporaso, F., Winborne, I., Oubichon, M., Rakovski, C., Prakash, A. 2012. Commercial scale irradiation for insect disinfestation preserves peach quality. Rad. Phy. Chem. 81 (6): 697–704.
Caporaso, F., Frisch, F. and Sumida, K.D. 2011. Compromised Bone Health in Non-Obese, Older Women with Low Caloric Intake. J. Community Health. 36 (4):559-64.
Moiz Horani, Azriel Dror, Dustin Holland, Fred Caporaso, Ken Sumida, Frank Frisch. 2011. Prevalence of Vitamin D3 deficiency in Orange County residents. J Community Health. 36 (5): 760-764.
Prakash, A., Lim, F.T., Duong, C., Caporaso, F., Foley, D. 2010. The effects of ionizing irradiation on Salmonella inoculated on raw almonds and changes in sensory properties. Rad. Phy. Chem. 79 (4): 502-506.