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<B>Food Biochemistry</B>
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(College of Agricultural and Environmental Sciences)
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<B>The Major Program</B>
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The major in food biochemistry stresses the principles of chemistry and biochemistry as related to constituents of foods and the changes which occur in the constituents before and during processing and during storage. Particular emphasis is placed on the role of and changes in the carbohydrates, lipids, proteins, enzymes, and nucleic acids and their effect on the quality attributes of foods.
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<B>The Program.</B> The food biochemistry curriculum stresses a strong background in chemistry, physics, mathematics, and biology at the lower division level. At the upper division level, students take specialized courses in food science and technology and advanced biochemistry and nutrition. Through the appropriate choice of electives, students may emphasize certain research areas such as nutrition, food processing, or toxicology.
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<B>Career Alternatives.</B> The main employment options for a food biochemistry graduate are in research and development at large food industry units; in laboratory-related employment in quality assurance, new food technology, and food analysis; or in any position requiring knowledge of biochemical techniques, such as in clinical laboratories. The major offers excellent preparation for graduate study in areas such as food science, nutrition, biochemistry, and environmental toxicology. Food biochemistry has also been chosen as a pre-professional major by students interested in medical, veterinary, optometry, pharmacy, or dental school.
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<FONT FACE=ARIAL SIZE="-1"><A HREF="program.htm">Program</A> | <A HREF="require.htm">Requirements</A> | <A HREF="../../pdffiles/food_bio.pdf" TARGET="_blank">PDF File</A>
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