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Framingham State University

 

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Summer 2012
Apr 19, 2014
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Information Select the Course Number to get further detail on the course. Select the desired Schedule Type to find available classes for the course.

CHEM 803 - Physical Chemistry I
An introduction to the principles of physical chemistry. The topics treated include chemical thermodynamics, phase equilibria, solutions, the kinetic theory of gases, chemical kinetics, electrochemistry, spectroscopy and quantum chemistry. Prerequisites: 53.211-2 Principles of Physics I and II, and two courses in Calculus.
1.000 Credit hours
4.000 Lecture hours
3.000 Lab hours

Levels: Graduate, Non-Matriculated, Post-Baccalaureate
Schedule Types: Lecture/Lab, Lecture, Lab, Independent/Directed Study

Chemistry & Food Science Department

Course Attributes:
Graduate Level Course

CHEM 804 - Physical Chemistry II
An introduction to the principles of physical chemistry. The topics treated include chemical thermodynamics, phase equilibria, solutions, the kinetic theory of gases, chemical kinetics, electrochemistry, spectroscopy and quantum chemistry. Prerequisites: 53.211-2 Principles of Physics I and II, and two courses in Calculus.
1.000 Credit hours
4.000 Lecture hours
3.000 Lab hours

Levels: Graduate, Non-Matriculated, Post-Baccalaureate
Schedule Types: Lecture/Lab, Lecture, Lab, Independent/Directed Study

Chemistry & Food Science Department

CHEM 808 - Food Chemistry
The chemistry of food constituents and the chemical and biological changes occurring in foods during storing and processing. The approach will be from a cellular and molecular level. Prerequisites: 33.207 Organic Chemistry I and either 33.301 Biochemistry or 33.302 Biochemistry I-Structures, Mechanisms and Analysis.
1.000 Credit hours
4.000 Lecture hours

Levels: Graduate, Non-Matriculated, Post-Baccalaureate
Schedule Types: Independent/Directed Study, Lecture

Chemistry & Food Science Department

CHEM 821 - Instrumental Analysis
Principles and use of instrumental methods in analysis. Topics in electronics, electrochemistry, spectroscopy, flame photometry, mass spectrometry, NMR and chromatography. Prerequisites: 33.207 Organic Chemistry I, 43.219 Calculus I, and 53.211-2 Principles of Physics I & II, or 53.201 Introductory Physics.
1.000 Credit hours
4.000 Lecture hours
3.000 Lab hours

Levels: Graduate, Non-Matriculated, Post-Baccalaureate
Schedule Types: Lecture/Lab, Lecture, Lab, Independent/Directed Study

Chemistry & Food Science Department

Course Attributes:
Graduate Level Course

CHEM 829 - Nutritional Biochemistry/Metabolism
A detailed investigation of protein, lipid, carbohydrate and nucleic acid metabolism in the total scheme of integrated metabolic systems. Direct and circumstantial relationships involving animal and human nutrition in normal and pathological health conditions will be discussed wherever a dietary or nutritional component is involved. Prerequisite: 33.301 Biochemistry or 33.302 Biochemistry I-Structures, Mechanisms, and Analysis.
1.000 Credit hours
4.000 Lecture hours

Levels: Graduate, Non-Matriculated, Post-Baccalaureate
Schedule Types: Independent/Directed Study, Lecture

Chemistry & Food Science Department

CHEM 832 - Biochemistry II
A continuation of CHEM 301 Biochemistry I, which covers basic nucleotide chemsitry. Informational biomolecules, nuleotide metabolism, cell signaling and regulatory mechanisms, molecular physiology,protein structure and catalysis, regulation of biochemical processes, and integrated metabolic systems are studied in-depth. Laboratory emphasizes enzyme isolation, molecular modeling, and analytical biotechnology. Prerequisites: CHEM 208 Organic Chemistry II and CHEM Biochemistry I
1.000 Credit hours
4.000 Lecture hours
4.000 Lab hours

Levels: Graduate, Non-Matriculated
Schedule Types: Lecture/Lab, Lecture, Lab

Chemistry & Food Science Department

CHEM 861 - Advanced Analytical Chemistry
A discussion of topics selected from recent literature in chromatography, ion selective electrodes and sensors, atomic spectroscopy, surface analysis, Fourier transform methods, computerized data acquisition, data treatment, and laboratory automation. Prerequisite: 33.208 Organic Chemistry II, 33.304 Physical Chemistry II, and 33.321 Instrumental Analysis, or permission of the instructor.
1.000 Credit hours
4.000 Lecture hours

Levels: Graduate, Non-Matriculated, Post-Baccalaureate
Schedule Types: Independent/Directed Study, Lecture

Chemistry & Food Science Department

CHEM 900 - Directed Study-Developmental Disabilities
An in-depth study of nutrition care and health care guidelines for working with people who have developmental disabilities, under the supervision of the Director of Nutrition of the Eunice Kennedy Shriver Center for Mental Retardation, Inc.
1.000 Credit hours
4.000 Lecture hours

Levels: Graduate, Non-Matriculated
Schedule Types: Independent/Directed Study

Chemistry & Food Science Department

CHEM 909 - Directed Study in Food Science/Nutrition Science
Investigation of a substantial original research topic dealing with food science or nutrition science. Research will conclude with a detailed research report as directed by the graduate advisor. Prerequisite: Permission of instructor.
1.000 Credit hours

Levels: Graduate, Non-Matriculated
Schedule Types: Independent/Directed Study

Chemistry & Food Science Department

CHEM 911 - Research and Seminar in Food Science/Nutritional Biochemistry
Formulation of a research project, followed by execution of an experimental design, that culminates in a written research report of the results and an oral presentation. Prerequisite: Permission of the instructor.
1.000 Credit hours
4.000 Lecture hours

Levels: Graduate, Non-Matriculated
Schedule Types: Independent/Directed Study, Lecture

Chemistry & Food Science Department

CHEM 921 - Laboratory Practicum
Course allows students the opportunity to explore relevant topics in the food sciences through supervised laboratory investigations. Prerequisite: Permission of the instructor.
1.000 Credit hours

Levels: Graduate, Non-Matriculated
Schedule Types: Independent/Directed Study, Practicum

Chemistry & Food Science Department

Course Attributes:
Graduate Level Course

CHEM 990 - Directed Study in Food Science/Nutrition Science
Investigation of a substantial original research topic dealing with food science or nutrition science. Research will conclude with a detailed research report as directed by the graduate advisor. Prerequisite: Permission of instructor.
1.000 Credit hours

Levels: Graduate, Non-Matriculated
Schedule Types: Independent/Directed Study

Chemistry & Food Science Department


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