Chemistry and Food Science
A unique partnership of related fields that enriches both and offers more options to students
The Department of Chemistry and Food Science is unique in that it offers strong majors in two fields. The programs complement one other, producing Food Science majors with an exceptionally strong background in chemistry, and providing Chemistry and Biochemistry majors with the opportunity to take electives in more applied areas such as food chemistry, food analysis, and food engineering. Undergraduate research opportunities are also enhanced by the combination of these program areas. The outstanding achievement records, employment opportunities, and graduate school placements enjoyed by Department graduates attest to the strength of these programs.
An excellent undergraduate education is provided by the structured curricula of the Chemistry, Biochemistry, and Food Science majors. Each program satisfies the University's General Education Domain II-B (Natural Sciences) course and laboratory requirements. Go to bottom of page for links to specific course requirements for all majors and concentrations.
Are you planning a visit to campus? If you would like to sit in on a chemistry or food science class, click here to submit a classroom visitation request!
WHAT IS FOOD SCIENCE?
"Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere.
"The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology. All of these interrelated fields contribute to the food industry – the largest manufacturing industry in the United States."
—from the website of the Institute of Food Technologists
PRE-HEALTH STUDIES PROGRAM
The Pre-Health Studies Program, jointly run by the Biology Department and the Chemistry & Food Science Department, provides career-specific course guidance to students in any major who are interested in pursuing a medical, dental, pharmacy, veterinary, or other health-related career. Students in the Program also have the opportunity to apply to the Health Professions Advisory Committee for a composite letter of recommendation. Please visit the Pre-Health Studies Program page for more information.
SCIENCE COMMUNICATION MINOR
Chemistry, Biochemistry, and Food Science majors who are considering a career in a science writing, editing, publishing, or broadcasting may elect to declare a Science Communication minor, an interdisciplinary minor offered by the English Department. The minor consists of five courses, one of which is a 160-hour supervised practical experience in an approved professional setting. To declare a Science Communication minor, students must complete the appropriate form and obtain the signature of one of the following department chairs: Communication Arts, English, or Physics and Earth Sciences. Students should meet with an advisor in the minor to design a course plan. See Program link below for details.
CHEMISTRY AND FOOD SCIENCE FOR NON-MAJORS
The Chemistry, Biochemistry, or Food Science minor may be elected by non-majors when chemistry or food science course work would complement the major program. See Program links below.
For non-science majors the Department offers several general education courses on a variety of topics including human biology, marine organisms, plants, and the environment.