This subject is an advanced study of basic chemistry, emphasizes on acid-base reaction, titration, thermodynamics, chemical kinetics, chemical equilibrium, oxidation and reduction, complex substances, chemical of living organism, and organic chemistry. This course provides a comprehension of basic chemical analysis, including qualitative analysis and quantitative analysis of acid-base titration (volume and weight titrant or titre needed), potential energy, oxidation and reduction reaction, and measurement using spectrophotometer. This course also describes the theory of Chromatography and solvent extraction. Laboratory work is also provided to give the students better understanding of the lectures.
This course discuss of the biological processes including cell metabolism process, energy realeased in cell, photosyntesis, and cell mitosis and also introduce the basic concepts of microbiology: morphology, physiology, classification, distribution, cultivation, kinds of microorganisms, metabolism and kinetic microbial growth. Laboratory work of microbiology is designed for preparing the students with special skills in working aseptically and aplly it into the microbiology experiments.
Food Machinery and Equipment
This course is an Introduction to food machinery and equipment used in the food industry with special emphasizing on the principles of engineering, including engineering drawings, water supplies and waste disposal, material handling, flow systems and fluid transportation, steam generators, electrical systems, and machinery and its elements.
Introduction to Economic
This subject provides the basic understanding of micro-and macro-economics (production factors, markets types, cost and price determination methods, supply and demand theory, economic activities measurement), allocating and utilizing resources concept, and the roles of government in monetary and fiscal policy and in international trade.
2 credits Prerequisite(s): none