As part of a panel discussing the new Food Systems Major in the School of Business at Niagara University, Dr.Mary McCourt, Professor of chemistry at Niagara University, gave a presentation on the role that chemistry will play in this new major. Dr. McCourt was joined on the panel with Dr.Bridget Niland, Dean of the College of Hospitality, Sport and Tourism Management and Dr. Mark Frascatore, Dean of the College of Business Administration. Dr. Petter Lovass provided an additional insight into food systems security. Dr. Lovass is an Associate Professor as well as the Chief Information Security Officer and CSO Center Point of Contact at Niagara. Dr. Lovass is responsible for Niagara receiving a National Center of Academic Excellence in Niagara’s new cybersecurity masters.
Dr. McCourt spoke about the importance of the role of chemistry in food., “Chemistry is everything. Every component of the food system is “ruled” by chemistry. Taste, smell, texture. All the things that are discussed in the food systems process are being defined by chemists.” The objective of the course in food chemistry is to have the students take away an appreciation for the role of chemistry. Some of the topics in the chemistry component of the new major will be:
- Chemistry of Aroma and Taste Modifications
- Food Security: Reducing Food Waste
- Application of Renewable Polymers; Chemicals in Agriculture
- Chemistry and Health of Highly Processed Foods
- Chemistry of Alcoholic Beverages
