Food Chemistry (BSC)
Programme Overview
The food chemistry major is designed to produce graduates that will support and encourage the sustainability of the local food processing industry and play a critical role in the nation’s food security. A major in food chemistry equips students with industry-ready skills and prepares them to become professionals in the Food Processing Industries in both the private and public sectors.
Programme Objectives
Students are required to take courses in general chemistry and analytical chemistry in addition to chemistry courses that focus on the structure and properties of food components, the effects of processing and storage on the physical, chemical, nutritional and organoleptic properties of food, food processing technologies, food safety and quality assurance programs for food processing industries, and food analyses.
Admission Requirements
In order to be admitted to the four-year degree programme, candidates must satisfy the University requirements for Matriculation and have passed
Mathematics at CSEC General Proficiency level at Grades I, II or III (or equivalent) plus 2 approved CSEC science subjects (Appendix Ib). At least
one of these must be from the disciplines listed in Appendix Ic.
2. In order to be admitted to the three-year degree programme, candidates must satisfy the University requirements for Matriculation (see the UWI
General Regulations for Students (available at http://www.mona.uwi.edu/admissions) and have passed Mathematics and one other science subject at CSEC General Proficiency level at Grades I, II or
III (or equivalent) and two CAPE subjects (Units I + II) at Grade V or better,(or equivalent).
Programme Structure
The Food Chemistry major comprises 34 credits of specialized courses and is
supported by 13 credits of critical General and Analytical Chemistry prerequisite courses which cover the fundamental concepts on which the scientific principles, characteristics, preservation and quality of foods are based.
Following 12 credits of Level 1 Chemistry, the Level 2 courses cover central
areas of organic and physical chemistry concepts, chemical analysis, water
treatment and food processing technologies. At Level 3, the required courses
explore instrumental methods applied in the analyses of foods, chemistry of food components, quality assurance, food safety and the integration of business and management in the food industry.