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Food Chemistry (Major)

Introductory 
Courses 
(Level 1)
A major in Food  Chemistry requires a total of eighteen (18) Level 1 credits from:
CHEM1810 Introductory Chemistry I
CHEM1820 Introductory Chemistry II
CHEM1910 Introductory Chemistry III
CHEM1920 Introductory Chemistry IV
CHEM1811 Introductory Chemistry Laboratory I
CHEM1911 Introductory Chemistry Laboratory II
These Level I courses are equivalent to CHEM1901 + CHEM1902.
AND

MATH -  6 credits from any Level I Mathematics courses (taken in Semester 1 and/or Semester 2)
Advanced Courses (Levels 2 and 3)
 A major in Food Chemistry requires a total of forty-four (44) credits from Levels 2 and 3 (including 10 credits from prerequisite courses) and must include:
Level 2: twenty-four (24) compulsory credits
CHEM2010 Chemical Analysis A (prerequisite)
CHEM2011 Chemical Analysis Laboratory I  (prerequisite)
CHEM2210 Organic Chemistry A (prerequisite)
CHEM2211 Organic Chemistry Laboratory I  (prerequisite)
CHEM2510 Food Processing Principles I
CHEM2511 Food Processing Laboratory
CHEM2512 Food Processing Principles II
CHEM3010 Chemical Analysis B

CHEM3011

 Chemical Analysis Laboratory II
Level 3: twenty (20) Compulsory Credits
CHEM2410 Water Treatment
CHEM3401 Project Evaluation & Management for Science-b Based Industries
CHEM3510 Food Chemistry I
CHEM3511 Food Chemistry Laboratory
CHEM3512 Food Chemistry II
CHEM3513 Food Safety and Quality Assurance
Major requires thirty-four (34) credits of specialized Food Chemistry courses supported by 10 prerequisite credits of General Chemistry (CHEM2010, CHEM2011, CHEM2210, and CHEM2211).
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