Office of Assessment

Chemistry and Food Science

Chemistry and Food Science Mission Statement

The Department of Chemistry and Food Science at Framingham State University is committed to providing our graduates with an excellent, comprehensive undergraduate education in chemistry and/or food science coupled with a strong general education component. We strive to engage and challenge students in their journey with a strong foundation in chemistry and/or food science thus producing scientifically literate graduates. Within our courses and laboratories, we promote active participation, foster critical understanding, and introduce safety and ethical issues. 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 minor. 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.


Chemistry and Food Science Majors Learning Objectives

  1. An understanding of the major areas of Food Science and Chemistry including organic, analytical, physical, inorganic, biochemistry and food chemistry.
  2. An ability to formulate research questions, design and carry out experiments, and analyze and interpret self-generated experimental data.
  3. Knowledge of the supporting disciplinary skills such as mathematics, physics, computer science and biology.
  4. An ability to communicate complex technical information in clear and concise written and oral format(s).
  5. An ability to competently use modern instrumentation for the acquisition of information on chemical and food substances, appropriate to the degree.
  6. An understanding of the impact of chemistry and food science in a global and societal context.
  7. A mastery of safe and environmentally responsible practices when handling chemicals in the laboratory and workplace.
  8. A broad molecular view of the world that promotes career choices and professional pursuits in a science-related career and/or a graduate or professional program.