Programme Summary/Overview: The Food Chemistry minor explores the chemistry and functionality of food components and seeks to demonstrate how food properties may be manipulated or controlled in the processing, production and storage of food products. In addition, it examines the contribution of the food components to nutrition and health. Students completing this programme will be equipped to make positive contributions to the advancement of the Food Processing Industries and in the areas of food analysis and research. Programme Rationale: Food science, multidisciplinary in nature, demonstrates the integration of disciplines necessary to convert food from farm to table. The food chemistry minor is intended to complement majors in other scientific disciplines and exposes students to the applied science of food affording them the opportunity to become a valued team member in the food-related sector. Programme Structure and Content: This programme consists of 16 Advanced Level (II/III) credits. The required Level III courses (9 credits) explore the chemistry of food components while the additional 7 credits may be selected from Level II or Level III courses that cover central areas of organic and physical chemistry, chemical analysis, water treatment, instrumental methods or food safety. The course requirements and structure are as tabulated below: Semester I Semester II At least 16 advanced credits in Chemistry which must include: CHEM3510 Food Chemistry I (3 Credits) CHEM3511 Food Chemistry Laboratory – – (3 Credits) CHEM3512 Food Chemistry II – (3 Credits) and at least 7 credits from: CHEM2010 Analysis A CHEM2311 Physical Chemistry –Chemical – (3 Credits) Laboratory I (2 Credits) CHEM2011 Analysis CHEM3010 Chemical Analysis B –Chemical – Laboratory I (2 Credits) (3 Credits) CHEM2210 Organic Chemistry A (3 Credits) CHEM3011 Chemical Analysis – – CHEM2211 Organic Chemistry Laboratory I Laboratory II (2 Credits) – (2 Credits) CHEM3210 Organic Chemistry B – CHEM2310 Physical Chemistry A (3 Credits) (3 Credits) – CHEM2410 Water Treatment (4 Credits) CHEM3513 Food Safety & Quality – – Assurance (3 Credits)
Programme Summary/Overview: The Food Chemistry minor explores the chemistry and functionality of food components and seeks to demonstrate how food properties may be manipulated or controlled in the processing, production and storage of food products. In addition, it examines the contribution of the food components to nutrition and health. Students completing this programme will be equipped to make positive contributions to the advancement of the Food Processing Industries and in the areas of food analysis and research. Programme Rationale: Food science, multidisciplinary in nature, demonstrates the integration of disciplines necessary to convert food from farm to table. The food chemistry minor is intended to complement majors in other scientific disciplines and exposes students to the applied science of food affording them the opportunity to become a valued team member in the food-related sector. Programme Structure and Content: This programme consists of 16 Advanced Level (II/III) credits. The required Level III courses (9 credits) explore the chemistry of food components while the additional 7 credits may be selected from Level II or Level III courses that cover central areas of organic and physical chemistry, chemical analysis, water treatment, instrumental methods or food safety. The course requirements and structure are as tabulated below: Semester I Semester II At least 16 advanced credits in Chemistry which must include: CHEM3510 – Food Chemistry I (3 Credits) CHEM3511 – Food Chemistry Laboratory (3 Credits) CHEM3512 – Food Chemistry II (3 Credits) and at least 7 credits from: CHEM2010 –Chemical Analysis A (3 Credits) CHEM2011 –Chemical Analysis Laboratory I (2 Credits) CHEM2210 – Organic Chemistry A (3 Credits) CHEM2211 – Organic Chemistry Laboratory I (2 Credits) CHEM2310 – Physical Chemistry A (3 Credits) CHEM2410 – Water Treatment (4 Credits) CHEM2311 – Physical Chemistry Laboratory I (2 Credits) CHEM3010 – Chemical Analysis B (3 Credits) CHEM3011 – Chemical Analysis Laboratory II (2 Credits) CHEM3210 – Organic Chemistry B (3 Credits) CHEM3513 – Food Safety & Quality Assurance (3 Credits)
chemistry_courses_2014-july_2_2014_-_final_3.docx