Julie Marshall, MD, B.S. Food Science, 1978
Assistant Professor of Radiology, University of Florida

I recently joined the University of Florida as an assistant professor of radiology. Before that, I had a private practice in radiology for 12 years after finishing my residency. I supervise and help with the education of medical students and residents in our department. I am involved in the interpretation of adult imaging studies including CT scans, MRI, mammography, plain films and fluoroscopy.

Initially I wanted to be a veterinarian and chose food science as my pre-vet major. I wanted a major in the College of Agriculture that would give me the opportunity to get a good job if I didn’t get into vet school or if I changed my mind. As it turned out, I did change my mind. I found food science interesting, but I decided to apply to medical school.

My food science courses prepared me for my career by providing courses that involved problem solving. There was a great deal of chemistry, biochemistry and microbiology, which provided a good foundation for the types of courses I encountered the first year of medical school.

Advice to those considering a food science degree: If you are thinking about going into a medical career, it provides a good curriculum. And if you change your minds about med school, food science provides great job opportunities.