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The Applied
and Food Chemistry Programs
Applied Chemistry was first introduced into the Department's
undergraduate program in 1968
by Dr. Kenneth E. Magnus who later became the first Professor
of Applied Chemistry. His further
efforts saw the introduction of courses on Food Chemistry in
1982. In 1990 the Applied Chemistry
program was extended to allow the Department to offer a major
in Applied Chemistry. A Major in
Food Chemistry followed two years later. |
Research in Applied and Food Chemistry has focused
on the bauxite
to alumina processing, the sugar and rum industries, ackee, pimento,
sorrel, papaya and environmental pollution.
    
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