Associate Professor
Chapman University, California
Lilian Were, Ph.D. Associate Professor, Schmid College of Science and Technology, Chapman University completed her doctoral work at Purdue University. Following graduation, Dr Were joined the University of Tennessee as a post-doctoral fellow in the Biophysics lab in the Food Science department, where she carried out studies encapsulating nisin and lysozyme antimicrobials in liposomes for enhanced efficacy against Listeria monocytogenes. Thereafter, she joined Chapman University’s Food Science Program. Her lab group is currently examining the role of chlorogenic acid quinone -amino acid interactions and their relationship to color, flavor, and nutritional quality. In a separate project, they are studying mushroom’s preservative effects in ground beef. During her tenure at Chapman, Dr Were has coached the Food Science College bowl team that has been regional champions 9 out of the last 13 years, and runner-ups twice at the National IFT Student Association (IFTSA) college bowl competition in the same period. She continues to be an active member of IFT by reviewing symposia and TRP abstracts and is the 2019-2020 chair of the Muscle Foods division, and chair-elect of Southern California Institute of Food technologists.
Monday, June 29, 2020
10:30 AM – 10:55 AM CDT