Course Content
Physical Chemistry
Organic Chemistry
Inorganic Chemistry
Analytical Chemistry
Biology of the Cells
Human Physiology
Microbiology
Introduction to Food Science
Principles of Nutrition
Introductory Foods
Food Physics
Food Chemistry
Human Nutrition
Food Toxicology
Food Technology
Food Microbiology
Food Analysis
Food Hygiene and Sanitation
Pre-Calculus
Calculus and Algebra
Statistics and Operations Research
Information Systems and Application
Business Organisation and Management
Fundamentals of Marketing