Course Description

Course Name

Physical Chemistry for the Food Science

Session: VSOS3221

Hours & Credits

3 Credits

Prerequisites & Language Level

Taught In English

  • There is no language prerequisite for courses at this language level.

Overview

Course description
The principles of physical chemistry including the thermodynamics,
physical transformation, and chemical equilibrium, the molecular motions, chemical reactions,
and complex reactions, which are required to study the preservation, processing, conversion,
rheology, separations, and conversion of food and biological materials, are lectured.

Course policy
Three exams will be taken for each part covered for its corresponding period.
The final grade will be made based on three exams (30% each), homework (5%) and class
attendance (5%).

Textbooks: Atkins? Physical Chemistry, 9th Ed, Oxford Press

*Course content subject to change