Food Science and Technology – Innovating What You Eat


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

Orange, CA

Ticket Information

Ticket Type Sales End Price Fee Quantity
University Admission Feb 17, 2015 Free $0.00
OCTANe Members & Sponsors Feb 17, 2015 $25.00 $0.00
General Admission Feb 17, 2015 $50.00 $0.00

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Event Details


“Food Science and Technology – Innovating What You Eat”

Program Description:

OCTANe’s mission is to help in building innovative new high technology companies in Southern California. Innovations in food science, production and distribution have made California the primary source of the world’s food chain. 

This program is designed to bring together innovators so that new ideas can be discussed, best practices leveraged, and new innovations catalyzed.

Industry leaders will give insights into capital formation, marketing, food production, distribution, regulations and the trends in the food and beverage industry. 

The program is co-hosted by Chapman University and K&L Gates.


11:30a.m. - 12p.m. Registration and lunch
12:00 - 12:15          Intro
12:15 - 12:45          Keynote
12:45 -1:45             Company Presentations
1:45 - 2:00              Start Right, Grow Strong: 9 Critical Steps
2:00 - 2:45              Industry Panel Discussion

2:45 - 3:00              Closing Remarks


Lunch and parking will be provided.


Dr. L. Andrew Lyon - Schmid College of Science and Technology, Dean ChemistryChapman 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.

Prakash_ADr. 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.

More speaker bios coming soon!


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Have questions about Food Science and Technology – Innovating What You Eat? Contact OCTANe

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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