Rosalee Hellberg is an Assistant Professor in the Food Science Program at Chapman University. She teaches courses on Food Fraud, Food Microbiology, and General Microbiology. Dr. Hellberg received an M.S. and Ph.D. in Food Science and Technology at Oregon State University, where she studied seafood safety and fish mislabeling. She completed a post-doctoral fellowship at the FDA working on the development and optimization of DNA-based methods for the detection of food pathogens and food mislabeling. In 2017, Dr. Hellberg was selected as a recipient of the Emerging Leaders Network Award from the Institute of Food Technologists. She was also a recipient of the 2017 Faculty Award for Excellence in Research from Chapman University. She has published over 30 peer-reviewed articles and book chapters.
AJ Silva is a Research Associate who is currently working with the FDA and OC Public Health on investigating Norovirus outbreaks in Orange County with Whole Genome Sequencing. He is a graduate of the Master’s in Food Science program at Chapman University. As well, he received his BS in Biological Sciences from Chapman University. He is from Danville, CA. AJ was a member of Chapman’s IFTSA College Bowl Team and is an assistant coach of the Chapman Swim and Dive team. His thesis research focused on the challenge of identifying species in fish mixtures using DNA-based techniques. AJ also teaches two general Biology labs at Chapman University along with an Introduction to Food Science Course at Orange Coast College.
Ayse Gamze Yilmaz is a Research Technician in the Food Protection Lab at Chapman University. She is currently working on the development of rapid techniques for fish species authentication and antimicrobial effectiveness of fatty acid compounds. She received her B.S. and M.S. in Food Engineering at Ankara University, Turkey. She studied production of starter culture for yoghurt and cheese and development of medium for isolation of them. She is a PHD Candidate in Food Engineering at Hacettepe University, Turkey and she taught applied courses on Unit Operations, General Microbiology and Food Microbiology as a Research Assistant. Her thesis research focused on isolation and identification of yeast from natural sourdoughs and determination of their immunogenic activity. She is a member of the Union of Chambers of Turkish Engineers and Architects (UCTEA), Chamber of Food Engineers (CFE) and a member of the Ankara University, Association of Food Technology. During her free time, she enjoys spending time with her two sons.
Maggie Chung is a Research Technician currently working on species identification of pet food using RT-PCR. She recently graduated from Chapman University with a Masters in Food Science. Her thesis research was on quantification of pork in ground beef using real-time PCR. Maggie graduated from the University of California, Riverside with a B.A. in Economics/Law and Society. She is currently working as a regulatory consultant intern. In her free time, she enjoys playing with her nice and nephew, discovering new fun activities, and catching up on TV series. Looking ahead, she hopes to work in regulations or QC/AQ, and foster many smalls dogs from rescue shelters.
Rachel Isaacs is an undergraduate student pursuing her Master’s in Food Science as a part of Chapman’s 4+1 program. She will be graduating and receiving her B.S. in Biological Sciences from Chapman in May. Rachel is a four-year student athlete on Chapman’s swim and dive team, and currently competes on Chapman’s IFTSA College Bowl Team. She serves on the Schmid Student Leadership Council and works as a Supplemental Instructor for introductory biology courses. In her free time, Rachel enjoys watching basketball and is a huge Sacramento Kings fan. She completed undergraduate research with Dr. Hellberg focused on DNA barcoding to identify species in commercial shark products. Her thesis research is focused on the development of rapid techniques for fish species authentication.
Olive Dahm is a graduate student in the Food Science Master’s program. She has a Bachelor’s degree in Chemical and Biomolecular Engineering from Case Western Reserve University. She is currently working on her thesis involving dietary supplement fraud while working as an R&D Tech for a dietary supplement company. In her free time, she enjoys watching syfy shows, spending time with her two bunnies Rory and Petals, experimenting in the kitchen, DIY projects, and going to Disneyland. Upon graduating, she aims to learn Spanish and ASL, become more involved in R&D, and start writing her own cookbook.
April Peterson is a graduate student pursuing her Master’s in Food Science. She received her BS in Food Science and Nutrition from California State University, Northridge. She is currently working on her thesis which focuses on the issue of fraud with frozen fish. By using DNA barcoding and deglazing methods, she is identifying issues in species mislabeling, COOL compliance issues, and short weighting problems of frozen fish in the Southern California area. When she is not at school, she enjoys spending time with family and friends, traveling, hiking, and watching movies.
Zerika Scales is a graduate student pursuing her Master’s in Food Science. She received her BS in Animal Science and Wildlife from Tuskegee University while taking wildlife courses at Oregon State University. She is from Austin, TX. Her thesis research is on the use of DNA-based methods to identify species in bison meat products. After graduating, Zerika hopes to work in QA at a meat packing facility (slaughterhouse). In her spare time, Zerika enjoys spending time with family and friends, watching movies, and babysitting her nieces and nephew.
Georgia Sampson is an undergraduate student pursuing her Master’s in Food Science as a part of Chapman’s 4+1 program. She will be graduating and receiving her B.S. in Biological Sciences from Chapman University in May 2020. Outside of the Chapman labs, Georgia is currently working as a Lab Technician at the Eurofins Scientific Microbiology Laboratories. In her free time Georgia enjoys reading, doing yoga, going to the beach, and spending time with family and friends.