The primary purpose in this course is to build a good foundation in chemical knowledge that allows the learners to make qualitative and quantitative inquiries into topics in Food Science and Nutrition. Especially, this course will cover concepts of Fundamentals, Laws of thermodynamics, Structure and Bonding, States of Matter, Energy, Chemical Equilibrium, Chemical Applications, etc.
To achieve this, students will be introduced to the above concepts from the general chemistry textbooks of Whitten, et al., and Ebbing & Gammon.
Taught-English Course
Evaluation Criteria: Quiz: 40%; Mid-term: 30%; Final exam: 30%