Skip to content Skip to footer site map

CHEM 252

This course builds upon instrumentation techniques taught in semester three and will focus on methods used to analyze materials and products from the pharmaceutical and food industries.  Separation, purification, characterization and identification of active pharmaceutical agents, preservatives, contaminants, and food ingredients using analytical methods will be covered in theory and practice.  The use of these methods in quality control and quality assurance will be examined. 

Prerequisite: BIOL356             Corequisite: BIOL250