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Jennifer Cecile, 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

• Chemistry - Biochemistry Concentration, BS
• Chemistry - Certified Chemist Concentration, BS
• Chemistry - Environmental Concentration, BS
• Chemistry - Fermentation Sciences Concentration, BS
• Chemistry - Forensic Science Concentration, BS
• Chemistry - Individually Designed Concentration, BS
• Chemistry - Marketing and Business Concentration, BS
• Chemistry - Secondary Education Concentration, BS
• Fermentation Sciences, BS

• Chemistry, BA

• Forensic Science Certificate

• Chemistry Minor
• Fermentation Sciences Minor

Courses

• CHE 1051 - Chemistry of Life I (3)
• CHE 1052 - Chemistry of Life II (3)
• CHE 1053 - Chemistry of Life Laboratory I (1)
• CHE 1054 - Chemistry of Life Laboratory II (1)
• CHE 1101 - Introductory Chemistry I (3)
• CHE 1102 - Introductory Chemistry II (3)
• CHE 1110 - Introductory Chemistry Laboratory I (1)
• CHE 1120 - Introductory Chemistry Laboratory II (1)
• CHE 2000 - Sophomore Research (1)
• CHE 2101 - Fundamentals of Organic Chemistry (3)
• CHE 2102 - Fundamentals of Organic Chemistry Laboratory (1)
• CHE 2201 - Organic Chemistry I (3)
• CHE 2202 - Organic Chemistry II (3)
• CHE 2203 - Organic Chemistry Laboratory I (1)
• CHE 2204 - Organic Chemistry Laboratory II (1)
• CHE 2210 - Quantitative Analysis (3)
• CHE 2211 - Quantitative Analysis Laboratory (1)
• CHE 2400 - Introduction to Forensic Chemistry and Criminalistics (3)
• CHE 2500 - Independent Study (1-4)
• CHE 2525 - TA in Introductory Chemistry (1)
• CHE 2526 - Chemical Safety (1)
• CHE 2530-2549 - Selected Topics (1-4)
• CHE 2550 - Introduction to Environmental Chemistry (3)
• CHE 2600 - Global Atmospheric Chemistry (3)
• CHE 3000 - Introduction to Chemical Research (1) [WID]
• CHE 3301 - Physical Chemistry I (3)
• CHE 3302 - Physical Chemistry II (3)
• CHE 3303 - Physical Chemistry I Laboratory (1)
• CHE 3304 - Physical Chemistry II Laboratory (1)
• CHE 3310 - Global Biogeochemical Cycles (3)
• CHE 3400 - Junior Research (1)
• CHE 3404 - Inorganic Chemistry (3)
• CHE 3405 - Inorganic Chemistry Laboratory (1)
• CHE 3500 - Independent Study (1-4)
• CHE 3520 - Instructional Assistance (1)
• CHE 3521 - Secondary Science Field Experience (1)
• CHE 3530-3549 - Selected Topics (1-4)
• CHE 3560 - Instrumental Methods of Analysis (3)
• CHE 3561 - Instrumental Methods of Analysis Laboratory (1)
• CHE 4000 - Chemistry Seminar (1) [CAP]
• CHE 4100 - Principles of Biochemistry (3)
• CHE 4110 - Principles of Biochemistry Laboratory (1)
• CHE 4200 - Brewing Science and Analysis (4)
• CHE 4240 - Principles of Brewing Science (3)
• CHE 4250 - Brewing Production and Analysis (3)
• CHE 4400 - Senior Research (1)
• CHE 4510 - Chemistry Honors Thesis (1)
• CHE 4530-4549 - Selected Topics (1-4)
• CHE 4580 - Biochemistry I (3)
• CHE 4581 - Biochemistry I Laboratory (1)
• CHE 4582 - Biochemistry II (3)
• CHE 4590 - Spectral Interpretations (2)
• CHE 4595 - NMR Spectroscopy (2)
• CHE 4610 - History of Chemistry (3)
• CHE 4620 - Environmental Chemistry (4) [CAP]
• CHE 4630 - Forensic Toxicology (3)
• CHE 4640 - Analytical Methods in Forensic Chemistry (4)
• CHE 4800 - Forensic Microscopy (4)
• CHE 4900 - Internship in Chemistry (1-12) [CAP]

• FER 1000 - Principles of Fermentation Sciences (3)
• FER 2000 - Social Implications of Fermented Beverages (1)
• FER 2100 - Reading and Writing in Fermentation Sciences (2)
• FER 2200 - Fermentations of the World (3)
• FER 3000 - Viticulture: Vine Physiology and Vineyard Establishment (4)
• FER 3100 - Bioprocessing I (3)
• FER 3120 - Fermentation Microbiology (4)
• FER 3150 - Fermented Meats and Cheeses (3)
• FER 3190 - Food Safety and Quality Assurance (3) [WID]
• FER 3200 - Bioprocessing II (3)
• FER 3500 - Independent Study (1-4)
• FER 3530-3549 - Selected Topics (1-4)
• FER 3560 - Undergraduate Research (1-3)
• FER 4100 - Wine Production and Analysis (4)
• FER 4140 - Principles of Wine Production (3)
• FER 4150 - Winery Operations and Analysis (3)
• FER 4200 - Brewing Science and Analysis (4)
• FER 4240 - Principles of Brewing Science (3)
• FER 4250 - Brewing Production and Analysis (3)
• FER 4300 - Sensory Analysis (3) [CAP]
• FER 4400 - Distillation Technology (3)
• FER 4530-4549 - Selected Topics (1-4)
• FER 4900 - Internship (1-12) [CAP]

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