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Chemistry
and Food Science
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For more information, please
visit the department's own home page |
Chair:
Richard Milaszewski
Professors:
Robert A. Beck, Richard Milaszewski,
Carol L. Russell
Associate Professor: Guy
Crosby
Assistant Professors:
Ellen Bellantoni, Louise Bodack, Catherine Dignam, Salvatore Triolo
The Department of Chemistry
and Food Science is unique in that it offers strong majors in both
Chemistry and Food Science. The programs complement each other,
producing Food Science majors with an exceptionally strong background in
chemistry and providing Chemistry majors with the opportunity to take
electives in more applied areas such as food chemistry, food
engineering, and food analysis. Undergraduate research opportunities are
also enhanced by the combination of these program areas. One of the
three chemistry concentrations is approved by the American Chemical
Society (ACS); the other chemistry concentrations may be taken along
with a Secondary Education minor.
The ACS-approved curriculum
allows flexibility to specialize in a particular area through choice of
the elective, the advanced course, and the senior research project. The
two other chemistry options require a minor to be taken concurrently.
The General Chemistry concentration requires a minor in secondary
education or one of the following areas: business, computer science,
earth science, or mathematics. The Biochemistry concentration requires a
minor in secondary education or one of the following areas: biology,
business, communication arts, journalism, mathematics, or nutrition. Two
concentrations are possible with the Food Science major: Food Science
and Technology and Applied Food Science; the latter concentration
requires a concurrent minor in biology, business, or nutrition. An
excellent undergraduate education is provided by the structured
curriculum for both the Chemistry major and for the Food Science major
coupled with a strong general education component. The strength of these
programs is clearly indicated by the excellent graduate school placement
and achievement records and by the employment opportunities enjoyed by
Department graduates.
Preprofessional Program
A preprofessional curriculum
for pre-medical, pre-dental, and pre-veterinary studies is also offered
in cooperation with the Biology Department.
The General Education
Requirement
All students must satisfy a
general education requirement consisting of eleven (11) courses outside
of the major department. The General Education Goal 6
(Physical Science) and laboratory requirement are satisfied through the
completion of both Chemistry and Food Science majors.
Course Prerequisites
Courses may have specified
conditions for enrollment, such as prior completion of less advanced
courses, permission of the instructor, or appropriate placement test
scores. Students should refer to course descriptions in the department
listings for prerequisite requirements.
Programs
in Chemistry and Food Science
Chemistry
Major
Food
Science Major
Program
in Education
Minor
in Chemistry
Minor
in Biochemistry
Minor
in Food Science
General
Education
Chemistry Courses Appropriate for
General Education
Course
Descriptions
Chemistry and Food Science Course
Descriptions
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