Introductory Courses (Level 1) |
A minor in Food Chemistry requires a total of twelve (12) 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 I | |
These Level I courses are equivalent to CHEM1901 + CHEM1902. | ||
Advanced Courses (Levels 2 and 3) |
A minor in Food Chemistry requires a total of at least sixteen (16) credits from Levels 2 and 3 and must include: |
|
CHEM3510 | Food Chemistry I | |
CHEM3511 | Food Chemistry Laboratory | |
CHEM3512 | Food Chemistry II | |
AND at least seven (7) credits from: | ||
CHEM2010 | Chemical Analysis A | |
CHEM2011 | Chemical Analysis Laboratory I | |
CHEM2210 | Organic Chemistry A | |
CHEM2211 | Organic Chemistry Laboratory I | |
CHEM2310 | Physical Chemistry A | |
CHEM2311 | Physical Chemistry Laboratory I | |
CHEM2311 | Physical Chemistry Laboratory I | |
CHEM2410 | Water Treatment | |
CHEM3010 | Chemical Analysis B | |
CHEM3011 | Chemical Analysis Laboratory II | |
CHEM3210 | Organic Chemistry B | |
CHEM3513 | Food Safety & Quality Assurance | |
CHEM2010, CHEM2011, CHEM2210 and CHEM2211 are prerequisites for CHEM3510 and CHEM3512. | ||
Minor consists of 16 credits of Advanced courses. The required Level 3 courses explore the chemistry of food components while the additional 7 credits may be selected from Level 2 or Level 3 courses that cover central areas of organic and physical chemistry, chemical analysis, water treatment, instrumental methods or food safety. |