This course provides basic principles to instrumental methods involved in the operation, calibration and maintenance of chemical analysis instruments commonly found in analytical laboratories. This course is a combination of theory and hands-on laboratory experiment. Topics include: Principles of chemical analysis, mass and volume measurements, viscosity, polarimetry, refractive index, visible and ultraviolet spectroscopy, infrared spectroscopy, atomic spectroscopy, gas chromatography and high-performance liquid chromatography.
This class is designed to introduce students with the basic understanding of Canadian food and Cannabis regulations and their application to the food/edible industry. This course includes municipal, provincial, and federal food/edible legislation, regulations, guidelines and policies related to quality, safety, labelling, importing and exporting.
