The Chemistry program at New College encourages and develops independence, scientific judgment and a high level of performance.
About the Chemistry Area of Concentration
From the beginning, you will work closely with faculty learning the research, communications and analytical skills and techniques necessary to succeed in the field. Tutorials, Independent Study Projects, and the senior thesis provide opportunities for intensive study on specific topics and original laboratory research.
Laboratories are well equipped for organic, inorganic, and physical chemistry projects as well as for biochemistry and molecular biology. Students enjoy access to research grade instruments in laboratory courses and research projects. Research facilities include a 400 MHz NMR spectrometer, several FTIR and UV-visible spectrophotometers, a fluorimeter, high-pressure liquid chromatographs, inert atmosphere glove boxes, electrochemistry equipment, a GC-MS, a real-time PCR machine, a digital imaging system, and a state-of-the-art microwave spectrometer.
Recently, students created a colorful, multimedia presentation called “Arts in Chemistry” to help local middle and high school students learn about the environment.
“Students will apply what they have learned in their undergraduate chemistry courses in a practical and hands-on way, and have the opportunity to develop advanced synthesis and characterization skills that are typically beyond the scope of most undergraduate courses.”
Assistant Professor of Organic Chemistry
Recipient of Undergraduate New Investigator Grant from American Chemical Society Petroleum Research Fund
Introduction to Environmental ChemistryCHEM 2075
- Biochemistry II: Metabolism and Advanced Topics
- Chemical Research, Communication and Careers
- Environmental Chemistry
- Inorganic Chemistry
- Organic Chemistry II: Structure and Reactivity
- Organometallic Chemistry and Catalysis for Organic and Polymer Synthesis
- Physical Chemistry: Thermodynamics of Biomolecular Systems
- Product Development
- Environmental Testing
- Food Science