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Tuesday, February 17, 2015 from 11:30 AM to 3:00 PM (PST)

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“Food Science and Technology – Innovating What You Eat”

We all eat.  Yet few of us get an inside view of the groundbreaking technologies that go into each bite that we take.  Orange County is the home to many of the world’s most innovative food companies that are largely responsible for a vast majority of our daily caloric intake.

This program will review the trends and technologies in the food science industry.  We will hear from industry luminaries, academics, and entrepreneurs understanding the technological trends behind food production and preparation, logistics and distribution, and regulation and protection. The program is co-hosted by Chapman University and K&L Gates.


11:30a.m. Registration & Networking Lunch
12:15p.m. Introductory Presentation by Dean L. Andrew Lyon, Schmid College of Science and Technology
12:30        Keynote Presentation
1:00          Company Presentations
1:30          Panel Discussion Facilitated by Dr. Anuradha Prakash
                 - Regulation: Monica Johnson, Assistant General Counsel, Ventura Foods, LLC
                 - Financing: Scott Fasset, Senior Vice President, JPMorgan Chase Bank
2:30          Company Presentations      

Who Should Attend:

  • Industry professionals interested in the most up to date information on innovation in food science.
  • Entrepreneurs engaged in food science companies looking to expand their professional networks.
  • Academics building translational connections between research and industry.
  • Start-up companies looking to secure early stage financing and investors searching for new technologies and bright ideas.
  • All individuals working in or around the food science industry that would benefit from a deeper knowledge of the innovations shaping the future of what we eat. 

Featured Speakers: 


Dr. L. Andrew Lyon - Schmid College of Science and Technology, Dean Chemistry, Chapman University

Dr. Andrew Lyon began his career at Georgia Tech in January 1999 following postdoctoral work with Professor Michael Natan at Penn State (1997-1998) and Ph.D work at Northwestern University with Professor Joseph Hupp (1992-1996). He was promoted to Associate Professor in 2003, Professor in 2007, Associate Chair in 2010, and served as Chair of the School of Chemistry and Biochemistry from 2013-2014. In 2014, he moved to Chapman University, where he currently serves as Dean of the Schmid College of Science and Technology. His research interests are aimed at understanding the role of “softness” in the properties of colloidal hydrogel assemblies. Related work is focused on the development of methods for probing the viscoelastic behavior of individual hydrogel particles and thin films assembled from them. This work has broad applications in the field of tissue engineering and regenerative medicine. He is the recipient of the NSF CAREER, Beckman Young Investigator, Research Corporation Research Innovation, and Camille Dreyfus Teacher-Scholar Awards, an Alfred P. Sloan Fellowship, and the National Fresenius Award.  Dr. Lyon also serves as editor for Colloid and Polymer Science. 


Dr. Anuradha Praksh - Professor, Director, Food Science Program Chapman University

After earning a doctorate in Food Science and Technology at the Ohio State University, Anuradha spent several years at the US Army Natick RD&E Center, Natick, MA researching microwave freeze-drying and validating microwave sterilization for army rations.pShe is currently a Professor of Food Science and Nutrition and Director of the Food Science Program at Chapman University, Orange, CA. She has expertise in the areas of food processing and preservation, specifically microwave processing and food irradiation. Her current research focus is on the use of various technologies to enhance the safety and shelf-life of fresh-cut fruits and vegetables and ready-to-eat meals. Anuradha has a keen interest in issues of food availability and security in developing countries and the incidence of hunger and malnutrition.

Scott Fasset - Senior Vice President, JPMorgan Chase Bank

Scott Fassett is a member of the JP Morgan Chase Commercial Banking team headquartered in Irvine, CA. JP Morgan Chase provides cash flow and asset based financing solutions to companies with revenue from $20 million to over $2 billion.  Scott leads business development efforts for the Southern California and Arizona markets.  Previously, he spent 12 years at GE Capital Corporate Finance in various underwriting, business development, client management and acquisition integration leadership roles and also served as a White House Advance representative from 1990-1993.  He is a former board member of the Association for Corporate Growth, Orange County, is a graduate of USC and holds an MBA from the UCLA  Anderson School of Management.


Matthew Jenusaitis - President & CEO, OCTANe

Matthew Jenusaitis joined as the president and CEO of OCTANe in June 2009. Prior to OCTANe, Matthew spent 15 years at Boston Scientific, where he served in numerous executive marketing and general management positions. Matthew was also an executive in residence for the private equity firm Warburg Pincus and President of ev3 Neurovascular, one of Warburg’s portfolio companies. Matthew sits on the boards of Creagh Medical in Galway, Ireland; Precision Wire Components in Portland, Oregon; and Pulsar Vascular in San Jose, California. He also sits on the advisory boards of Cornell’s School of Biomedical Engineering, the Chapman University Schmid College of Science and Technology, and the Keck Graduate Institute of Applied Life Sciences. Matthew holds a B.S. in Chemical Engineering, cum laude, from Cornell University, a M.S. in Biomedical Engineering from Arizona State University, and a MBA from UC Irvine.

Monica Johnson - Assistant General Counsel and Assistant Corporate Secretary, Ventura Foods, LLC
Ventura Foods is a privately held manufacturer and distributor of branded and private-label food products, including dressings, oils, sauces, dips, shortening, margarine, butter blends, mayonnaises, and flavor bases. The Company is the leading manufacturer of many household name brand products and sells products under the retail brands of Marie’s Dressing, Dean’s Dip, Gold ‘n Soft margarine, and LouAna oils. Ventura Foods is a joint venture between CHS, Inc., a global agribusiness cooperative Fortune 100 Company, and Mitsui & Co., Ltd., a diversified global trading, investment and service enterprise headquartered in Tokyo, Japan. Monica has over 15 years of experience in a broad range of industries, including foodservice, technology, manufacturing, and supply chain/logistics. Immediately prior to joining Ventura Foods, Monica was Senior Counsel at Western Digital. She previously served as Corporate Counsel of BAX Global and as an associate at Theodora Oringher and Yoka & Smith. Monica has also served in the administrations of three California governors including her most recent service for eight years on the California Board of Optometry. She received her JD from Southwestern University School of Law and holds a BA in Rhetoric/Communications and Political Science from U.C. Davis. Monica presently serves on the Board of Directors for the Southern California Chapter of the Association of Corporate Counsel. 

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When & Where

Chapman University - Beckman 404

Orange, CA 92866

Tuesday, February 17, 2015 from 11:30 AM to 3:00 PM (PST)

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