As a freshman at Chapman University, Alex Wendling ’13 (MS ’15) embarked on his journey as a pre-med biochemistry major, driven by the tragic loss of his mother to cancer during middle school. This personal experience ignited his passion to make a difference and help others as an oncologist.
However, enrolling in Dr. Lilian Senger’s International Nutrition course during his undergraduate studies entirely altered his path.
“I learned of the sheer number of lives that could be saved from a single breakthrough, such as fortified grain with improved nutrition, many times more than a doctor could possibly treat in their lifetime,” Wendling shared.
After this realization, he obtained his Master of Science in Food Science from Chapman. He began his career as a Quality Assurance Manager at a health and supplement company before joining his father’s business, Custom Flavors. Located in Orange County, Custom Flavors is a family-owned company that manufactures and supplies flavors for various food, beverage, and supplement brands and manufacturers.
“Our portfolio includes over 20,000 flavors and flavor combinations, and we recently invested in new equipment and facility improvements,” Wendling shared. “The future looks very bright for our employees and customers.”
Because of his unwavering passion for food science and commitment to giving back, Wendling has made a generous $45,000 pledge to create the Custom Flavors Scholars in Food Science fellowship. This fellowship will provide support to up to three currently enrolled students in Chapman’s food science program, helping offset the costs of attending grad school.
“These fellowships offer an opportunity for our students to not only receive support for their studies but also to learn the ins and outs of flavor science at a local company led by an amazing Chapman alum,” stated Dr. Michael Ibba, dean of the Schmid College of Science and Technology.
Food science represents one of the healthiest industries in the world, with the various food industries — from processing to sales — contributing close to $42.2 billion to America’s national economy. According to the Bureau of Labor Statistics, the demand for food scientists is projected to increase by six percent from 2022-2032.
“With food as a basic human need that not only nourishes but also connects people, Chapman’s food science program prepares students to produce high-quality food and beverage products that meet people’s aesthetic and health food needs,” Dr. Senger explained.
Wendling is passionate about food science because it is relatable and surrounds everyone in their daily habits.
“Want to know how to make a better steak? We can talk about food science,” Wendling explained. “Want to learn how a Cheeto is made through extrusion? Food science.”
As a student at Chapman, Wendling gained access to incredible resources from accomplished faculty, first-rate facilities, and activities. He and his fellow classmates even participated in a national competition and finished as the second runner-up.
“Chapman set me up for my career by introducing me to several of my best friends, an entire network of colleagues in food, and some unbreakable habits in working hard and constant learning,” he shared. “I hope that the Custom Flavors Scholars in Food Science fellowship will show students that there is an entire industry of business and academia that is counting on their upcoming career contributions and willing to support them in getting there.”
If Chapman inspires you and you want to make a positive difference for others, like Wendling, learn more about how to support Chapman or donate today.
