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CHEM 3111. Organic Chemistry 1 (3-0-3) Prerequisites: CHEM 1212 and CHEM 1212L with a grade of C or better in each. Co-requisite: CHEM 3311. Serving as an introduction to modern organic chemical theory and practice, topics covered in this course consist of the following: vocabulary of organic chemistry, covalent bonding models, thermodynamics and kinetics of organic reactions, systematic nomenclature, drawing structures, conformational analysis, stereochemistry, reaction mechanisms, and functional group interconversions involving ionic mechanisms.


CHEM 3112. Organic Chemistry 2 (3-0-3) Prerequisites: CHEM 3111 and CHEM 3311 with a grade of C or better in each. Co-requisite: CHEM 3312. A continuation of CHEM 3111 with an emphasis on the following topics: complex reaction mechanisms, multistep synthesis of organic compounds, molecular orbital theory, pericyclic reactions, and radical reactions.


CHEM 3135. Inorganic Chemistry (3-0-3) Prerequisites: CHEM 3112 and CHEM 3312 with a grade of C or better in each. Co-requisite: CHEM 3335. This course involves the principles and special topics in modern inorganic chemistry, including electronic structure, valence bond theory, molecular orbital theory, group theory, solid state chemistry, aqueous and non-aqueous solvents, coordination chemistry, crystal field theory, transition and inner transition metals, organometallics, and bioinorganic chemistry.


CHEM 3136. Food Safety and Quality (3-0-3) Prerequisites: CHEM 3137 with a grade of C or better. Topics include quality assurance; biological and chemical hazards; food safety; food safety modernization act, and the role of regulatory agencies and food safety education are also discussed.


CHEM 3137. Introduction to Food Science (3-0-3) Prerequisites: CHEM 1212 and CHEM 1212L with a grade of C or better in each. Introduction to Food Science is a comprehensive course that includes basics of food processing and preservation principles; application of science and technology to various food products; and discussion of current issues related to food.


CHEM 3141. Biochemistry 1 (3-0-3) Prerequisites: CHEM 3111 and CHEM 3311 with a grade of C or better in each. An introduction to various classes of biochemically significant molecules, membrane structure and dynamics, enzyme kinetics, catabolic and anabolic reactions, and the utilization of biochemical literature.


CHEM 3142. Biochemistry 2 (3-0-3) Prerequisite: CHEM 3141 with a grade of C or better. A continuation of CHEM 3141 with emphasis on nucleic acid chemistry to include detailed study of replication, transcription and translation at the molecular level, genetic regulation and the basic tools associated with molecular biology.


CHEM 3311. Organic Chemistry 1 Lab (0-3-1) Corequisite: CHEM 3111. Introduction to laboratory techniques such synthesis, chromatography, spectroscopy, molecular modeling, stereochemistry, and writing scientific reports (Course fee required.)


CHEM 3312. Organic Chemistry 2 Lab (0-3-1) Prerequisite: CHEM 3111 and CHEM 3311 with a grade of "C" or better in each; Corequisite: CHEM 3112. A continuation of CHEM 3311 with added emphasis on multi-step reactions, chromatographic techniques, obtaining and interpreting spectral data and access/utilization of the scientific literature. (Course fee required.)


CHEM 3335. Inorganic Chemistry Lab (0-3-1) Prerequisites: CHEM 3112 and CHEM 3312 with a grade of C or better in each. Co-requisite: CHEM 3135. Laboratory experiments emphasizing the synthesis inorganic compounds, including purification and characterization of coordination compounds, complex ions and salts. (Course fee required.)


CHEM 3345. Biochemistry Lab 1 (0-3-1) Prerequisite: CHEM 3111 and CHEM 3311 with a grade of "C" or better in each; Corequisite: CHEM 3141. This course is an in depth treatment of enzyme purification, protein concentration determination, and enzyme kinetics. Students will be introduced to qualitative and quantitative biochemistry techniques. (Course fee required.)


CHEM 3346. Biochemistry 2 Lab (0-3-1) Prerequisite: CHEM 3141 and CHEM 3345 with a grade of "C" or better in each. Co-requisite: CHEM 3142. This course is a continuation of CHEM 3345, and introduces molecular biology experimental techniques, bioinformatics, and biotechnology. (Course fee required.)


CHEM 4115. Foundations of Physical Chemistry ({3-3}-0-{3-4}) Prerequisites: MATH 1131, PHYS 1112, and PHYS 1312 with a grade of C or better in each. Co-requisite: CHEM 4315. Topics include applications of thermodynamic laws; statistical thermodynamics; kinetics of first and second order, consecutive, and bimolecular surface reactions; quantum chemistry of translational, vibrational and rotational motion, and hydrogen atoms.  


CHEM 4175. Instrumental Methods of Chemical Analysis ({3-3}-0-{3-4}) Prerequisites: CHEM 2115, CHEM 2315, CHEM 3112, CHEM 3312 and MATH 1131 with a grade of C or better in each. Co-requisite: CHEM 4375. The course covers theory and applications of modern chemical instrumentation. The instruments and techniques studied include spectroscopic methods (UV-Vis, FTIR, fluorescence, atomic absorption and emission, separation methods (gas chromatography), selected electrochemical methods and mass spectrometry.


CHEM 4185. Food Chemistry ({3-3}-0-{3-4}) Prerequisites: CHEM 3137 with a grade of C or better. Co-requisite: CHEM 4385. Topics include chemical and biochemical reactions of vitamins, lipids, proteins, carbohydrates and other constituents in fresh and processed foods with respect to food additives (color, flavor, texture, and nutrition).


CHEM 4315. Foundations of Physical Chemistry Lab ({0-3}-3-{1-4}) Prerequisites: MATH 1131, PHYS 1112 and PHYS 1312 with a grade of C or better in each, Co-requisite: CHEM 4115. Laboratory experiments on viscosity of polymers, phase equilibria, thermochemistry, chemical equilibria, electrochemistry, rotational-vibrational spectroscopy, and chemical kinetics. (Course fee required).


CHEM 4375. Instrumental Methods of Chemical Analysis Lab ({0-3}-6-{2-4}) Prerequisite: CHEM 2115, CHEM 2315, CHEM 3112, CHEM 3312, and MATH 1131 with a grade of "C" or better in each; Corequisite: CHEM 4175. Experimental studies of modern chemical instrumentation. Experiments include basic electronics, UV-Vis spectroscopy, fluorometry, FTIR, gas chromatography, gas chromatography-mass spectrometry, atomic absorption spectroscopy, potentiometry, polarography. (Course fee required.)


CHEM 4385. Food Chemistry Lab ({0-3}-3-{1-4}) Prerequisites: CHEM 3137 with a grade of C or better. Co-requisite: CHEM 4185. This lab course is designed to supplement and expand the student’s understanding of the lecture material and provide students with practical, hands-on analytical laboratory skills.


BIOL 5265. Food Microbiology (3-{3-8}-{4-4}) Prerequisites: BIOL 1231K and BIOL 3215K or CHEM 3141/3345 all with a grade of "C" or better. This course is designed to investigate the types of bacteria and fungi involved in food production and spoilage, and the biological and chemical processes carried out by these organisms during these actions. Food-borne disease and control methods will also be studied.


HESC 2125. Applied Nutrition (3-0-3) An overview of the elements of nutrition as well as current issues in food protection, consumption, and dieting. Health implications for these topics will be emphasized throughout the course.