Introductory Courses (Level 1)
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A minor in Food Processing requires a total of at least sixteen (16) credits from Levels 2 and 3 and must include:
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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)
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A minor in Food Processing requires a total of at least sixteen (16) credits from Levels 2 and 3 and must include:
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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. |