CHEM2003

Course Descriptions

This course is for the Food Science and Technology Programme. This course gives a cursory treatment of topics from physical and organic chemistry pertaining to Food Science. The topics discussed include chemical bonding and intermolecular forces, basic concepts in thermodynamics, chemical kinetics, stereochemistry and conformation, chemistry of carbonyl and other important organic functional groups. Specifically, The course provides students with (i) a solid understanding of the fundamental concepts and basic principles of chemistry; (ii) knowledge in organic chemistry required for more advanced courses such as biochemistry and physiology, health and toxicology.

Workload

Workload not available

Modules

Modules not available