Ready Pac Foods welcomed Chapman University graduate students to their facilities last month. The educational group participated in an insightful tour of Ready Pac’s Irwindale, Calif., processing plant, followed by an educational session titled “Produce 101,” which highlighted the inter-workings of Ready Pac’s detailed sourcing and processing techniques.
As one of California’s most prominent Food Science University programs, Chapman University has maintained a decades-long partnership with Ready Pac Foods, helping to cultivate the educational experience of students with examples of practical applications related to their studies.
Dr. Anuradha Prakash, professor and program director of food science at the university, initiated last month’s tour to help further his students’ understanding of the Produce Business. With a focus on Fresh-Cut processing, Ready Pac’s interactive tour played a key role in the Food Processing curriculum, an integral course within Chapman’s Food Science Program.
Breaking the students into three groups, representatives from Ready Pac conducted personalized tours and issued certificates of program completion to student participants before their departure from the facilities. “You can imagine how valuable such tours are for students,” Dr. Prakash explained after the tour. “They are so fortunate to hear from a company like Ready Pac which is renowned in the industry.”
Ready Pac enthusiastically welcomes opportunities to engage students through programs like the one at Chapman University. With these invaluable relationships, Ready Pac endeavors to excite students about the innovation occurring within the Fresh-Cut Produce business, and encourage the pursuit of career opportunities within Ready Pac and the rapidly growing produce industry as a whole.
