What is Food Science Chemistry?
Food scientists are needed in food quality management, processing, research and development, marketing and distribution.
Food Science is the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public.
Why major in Food Science Chemistry?
You will use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods. Careers in food science could include analyzing food content to determine levels of vitamins, fat, sugar, and protein; discovering new food sources; researching ways to make processed foods safe, palatable, and healthful; and applying food science knowledge to determine best ways to process, package, preserve, store, and distribute food.
The Department of Labor predicts a national 9 percent employment growth in food science, which is above average for all employment fields.
Already have a college degree?
Mount Mary offers a post-baccaleaurate certificate in food science chemistry, where students complete the requirements of the major. The Food Science Chemistry Post-Bac certificate stems from the sciences of biology, chemistry, and engineering. In this, students will be able study the nature of foods with nutrition to understand the principles of food making to improve food quality.