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Food Processing

Introductory Courses (Level 1)
A minor in Food Processing requires a total of at least sixteen (16) credits from Levels 2 and 3 and must include:
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 Processing requires a total of at least sixteen (16) credits from Levels 2 and 3 and must include:
CHEM2510 Food Processing Principles I
CHEM2511 Food Processing Laboratory
CHEM2512 Food Processing Principles II
AND at least seven (7) credits from:
CHEM2310 Physical Chemistry A
CHEM2311 Physical Chemistry Laboratory I
CHEM2410 Water Treatment
CHEM3401 Project Evaluation & Management for Science-b Based Industries
CHEM3402 The Chemical Analysis Laboratory IIIndustries
CHEM3403 Chemical Process Principles
CHEM3513 Food Safety & Quality Assurance
Minor consists of 16 Advanced (Level 2 and Level 3) credits. The compulsory Level 2 courses (9 credits) explore the theory of various food processing technologies, laboratory analyses of raw and processed foods as well as pilot scale processing of local foods. The additional 7 credits may be selected from Level 2 or Level 3 courses that cover central areas of physical chemistry, water treatment, industrial chemistry, unit operations, food safety and the integration of business and management in the food industry.
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