Frank Frisch, Ph.D.
Director of Science Initiatives
Expertise: bone metabolism, osteoporosis, metabolism and science education.
Frank Frisch is serving as the Director of Science Initiatives. He will be developing degree and certificate programs in the sciences, and work with the Brandman University teams to advance special projects.
Frisch has been teaching for over thirty years. He has taught courses across various topics including anatomy, biomechanics, human physiology, nutrition, kinesiology and weight training at Chapman University.
Frisch earned his Ph.D. from the University of Southern California in 1982 where he wrote his dissertation on the effects of post-exhaustive carbohydrate feedings on glycogen resythesis in rats. Since then, Frisch has written countless scholarly journals across the west coast and continues to build his expertise through research and publications.
More recently, Frisch was been involved with food testing and the onset of osteoporosis. In March 2010, Frisch, along with food scientist Fred Caporaso, was chosen by Clay Irons, importer of Black River Caviar, to evaluate the size and weight of one of the most expensive foods in the world. Irons asked Frisch and Caporaso to determine if one ounce of Black River Caviar met the size and weight requirements to cost $100.
Among his accomplishments, Frisch has received The Jerrel Richards Endowed Presidential Professor award in 1999-2000 and the Chapman University Valerie Scudder Award for Excellence in Teaching, Research, Advising, and Service in 1987 and again in 1996.