The department actively promotes diversity in the graduate program, with a variety of fellowships available for minority and female graduate students. Contact the Department for fellowship information. The graduate program is loosely divided into three areas of specialization which reflect primary areas of food science research. However, there is considerable overlap between these areas in terms of courses and research projects. Food Chemistry Graduate students in Food Chemistry use techniques in applied biochemistry, molecular sciences, polymer chemistry, and enzymology to study the composition, nutritional value, quality, safety, and functionality of foods and food constituents.
Emphasis is placed on the molecular components of foods and their interactions.
Food Chemists quantify, characterize, and manipulate the components of foods. They study the kinetics of enzymes to improve food quality, safety and nutrient content. They perform research to understand the physicochemical properties of carbohydrates, lipids, proteins and other polymers in foods. They improve functionality and develop new uses for food polymers. They use techniques in biochemistry and molecular biology to explain the availability of nutrients in foods.