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Food Chemisty

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 (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.

 
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