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.
Laboratory Safety (overview of lab hazards, lab safety guidelines, WHMIS)
Laboratory Equipment and Tools (lab terminology, common lab equipment and tools,
Analytical Testing (analytical testing equipment and uses, statistical analyses)
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