What is Food Science Chemistry?
A food science chemistry degree from Mount Mary University prepares students for careers using individual attention, state-of-the-art equipment and connections to the food and beverage industries. If you are a foodie, or like biology, chemistry and dietetics, this might be the degree for you.
The food science program emphasizes data analysis and problem solving, food science laboratory techniques including sensory testing, food microbiology and safety. The program combines real-life applications of chemistry, microbiology, biology and applied sciences to the production, processing, preservation, evaluation and distribution of food.
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.