Mount Mary faculty can help you find off-campus summer research opportunities and internships, as well as guide you through student-designed research projects on campus. Internships are not required for Biochemistry majors, but they are encouraged to allow you the opportunity to find out more about careers you’re interested in and make connections with industry professionals.

Mount Mary students have interned at: 

• Food technology laboratories 
  
  
• Food manufacturing companies

• Milwaukee County Zoo 

• Milwaukee Public Museum 

• Research and development microbiology laboratories 

• Veterinary clinics 

The Food Science certificate is an interdisciplinary program rooted in the foundational sciences of biology, chemistry, and engineering. This program is designed to give students a comprehensive understanding of the physical, chemical, and biological properties of food, equipping them with the knowledge and skills needed to analyze, develop, and improve food products for both industry and consumer benefit.

Throughout the program, students will explore the complex nature of foods — from their raw ingredients to their final form — while examining how nutritional content is affected at each stage of production. Drawing on principles of biochemistry and microbiology, students will investigate how microorganisms, enzymes, and chemical reactions influence food safety, preservation, and shelf life.

With a strong emphasis on food engineering, the curriculum also introduces students to the technological processes behind food manufacturing, including processing, packaging, and quality control methods used in real-world production environments. Students will learn how to apply scientific principles to solve practical challenges in the food industry, such as developing healthier formulations, reducing food waste, and ensuring regulatory compliance.

By the end of the program, graduates will be prepared to:

• Analyze the nutritional and chemical composition of various food products
• Apply biological and chemical principles to understand food behavior and safety
• Evaluate food processing techniques to optimize quality, taste, and nutritional value
• Develop innovative solutions to improve food production and sustainability

This certificate is ideal for students pursuing careers in food manufacturing, quality assurance, product development, nutrition, or those looking to build a foundation for further study in food science or related fields.

Jeremy Edison, Ph.D.
Assistant Professor, Division Chair and Director, Mathematics
Email: edisonj@mtmary.edu
Phone: (414) 930-3463
Office: Fidelis Hall 223

Christine Hoffmann, DC, MHA 
Assistant Professor of Sciences 
Phone: (414) 930-3361 
Email: hoffmanc@mtmary.edu 
Expertise: Anatomy, Physiology, Exercise Physiology, Neurobiology 

Victoria Fisher-Keough
Assistant Professor of Biochemistry 
Phone: (414) 930-3550 
Email: fisherv@mtmary.edu 
Expertise: Biochemistry, Chemical Education, Environmental Science, Criminalistics 

Rachel Jones Lipinski, Ph.D. 
Assistant Professor of Biochemistry 
Phone: (414) 930-3353 
Email: joneslr@mtmary.edu 
Expertise: Biochemistry, Glycochemistry, Chemical Biology, Organic Chemistry 

Louise C. Kessler, Ph.D.
Assistant Professor of Biology
Phone: (414) 930-3301
Email: kesslerl@mtmary.edu
Expertise: Microbiology, Prokaryotic Gene Regulation, Cell Biology, Molecular Techniques

Rita M. Quinones de Magalhaes, Ph.D. 
Assistant Professor of Biology 
Phone: (414) 930-3365 
Email: magalhar@mtmary.edu 
Expertise: Fire Ecology, Plant Ecology, Intro Bio, Metacognition, Inclusive Practices  

Anne E. Vravick, Ph.D. 
Assistant Professor of Food Science 
Phone: (414) 930-3497 
Email: vravicka@mtmary.edu
Expertise: Food Science, Chemistry, Biochemistry, Toxicology 

The career and professional outlook for biochemistry majors is strong and diverse, offering opportunities across science, healthcare, industry, public service—and even unexpected fields. A degree in biochemistry allows you to pursue entry-level positions such as research assistant, laboratory technician, clinial lab assistant, quality control analyst, pharmaceutical sales representaive and development technician. Graduates are equipped with strong analytical, laboratory and problem-solving skills that are highly valued across sectors. Many Biochemistry graduates choose to pursue advanced degrees to deepen their expertise or expand their career options, such as medical school, dental school, pharmacy school, Ph.D. programs, biomedical engineering and law school. With advanced study, you could become a dentist, pharmacist, doctor or veterinarian. 

With a concentration or minor in food science you could pursue a career developing and improving food products as a food technician, food safety auditor, quality control analyst, or nutrition research assistant. Many students with a bBiochemistry degree with a concentration in food science go on to graduate school to become a food scientist, lawyer, doctor or dietitian. 

According to 2023 data from the U.S. Bureau of Labor Statistics the median annual salary for biochemistry/biophysics jobs is $86,620. An undergraduate biochemistry degree lets you can pursue entry-level positions in research and laboratory work. With advanced study, you could work in positions such as pharmeceuticals, biotechnology and research.