Oct 03, 2022  
2022-2023 Undergraduate Bulletin 
    
2022-2023 Undergraduate Bulletin

Department of Chemistry and Fermentation Sciences


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Petia N. Bobadova, Chair
Libby Pucket, Assistant Chair

 

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The A.R. Smith Department of Chemistry and Fermentation Sciences houses two complementary and related disciplines: chemistry and fermentation sciences. The department strives to provide an understanding of chemistry and fermentation principles related to all areas of scientific study and to provide the student with an appreciation for the impact of science and technology in today’s society.

Chemistry Program

A major in chemistry leading to either the Bachelor of Arts or the Bachelor of Science (non-teaching) degrees is appropriate for students preparing for careers in industry, government service, junior college level teaching and for continuing study in chemistry and related areas at the graduate or professional school level.  The Bachelor of Science with a concentration in secondary education is designed for students who wish to pursue a career teaching chemistry or comprehensive science at the secondary level.

All junior and senior students majoring in chemistry are expected to participate in weekly seminar discussion periods each semester in residence.

Honors Program in Chemistry

Admission to the honors program requires completion of CHE 1101  and CHE 1102  (Introductory Chemistry I and II), CHE 2201  (Organic Chemistry I) or CHE 2101  (Fundamentals of Organic Chemistry) and a minimum grade-point average, both overall and in the major, of 3.20. To graduate with “honors in chemistry,” a student must have a minimum grade point average of 3.45, overall and in chemistry, and must take nine semester hours of chemistry honors credits with a “B” average or better. The required honors thesis in chemistry is a three-credit sequence that consists of one credit of CHE 4000  (chemistry Seminar with honors) and two credits of CHE 4510  (Chemistry Honors Thesis); the two credits for CHE 4510  must take place in two different semesters with one credit each semester. The chemistry honors thesis must be approved by two readers from the Department of Chemistry in order to graduate with honors in chemistry. Students may arrange to take specific chemistry courses on an honors basis, either as a 410 section or by negotiating an honors contract with the course instructor before class begins. The honors contract, which was developed by the department of chemistry honors committee, allows the student to receive honors credit for a regular course in chemistry by specifying the additional assignments that the student should perform in order to receive honors credit. The departmental honors committee must approve the honors contract.

Fermentation Sciences Program

The Bachelor of Science degree in Fermentation Sciences is intended to prepare students for successful careers within the industry, business development, or in basic and applied research and development. The FER curriculum ties together multiple scientific and business disciplines necessary for students to understand the broad application of their skills and expertise. The coursework required for the degree program demands that students demonstrate an understanding of advanced principles in chemistry, biology, and mathematical sciences as well as business and marketing. Upper-level coursework in Fermentation Sciences builds on the advanced principles of these disciplines and necessitates the rigor of the curriculum. Students are expected to engage in considerable hands on experimentation and experience through on- and off-campus internships.

Students within Fermentation Sciences are strongly encouraged to pursue a minor in the specific discipline of their interest. This will help broaden student experiences and hone their skills within a specific field. This is especially pertinent for students considering graduate studies or careers in applied research.

Students successful in the Fermentation Sciences program are poised for careers ranging from the production of beer, spirits, and wine, to other foods and beverages. In addition, the skills and expertise are relevant for careers in rapidly advancing fields such as food science, bio-processing of fuels, natural products, bio-pharmaceuticals, water and waste remediation, and agricultural sciences, as well as graduate studies or research and development. All of these fields demand professionals with a solid understanding of core scientific principles, business management, and strong problem-solving skills.

Programs

    Bachelor of ScienceBachelor of ArtsCertificateMinor

    Courses

      ChemistryFermentation Sciences

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