**Semester I**

This course provides an understanding of basic chemistry on substances, characteristics and measurement systems, atomic theory, chemical reactions, gas and its properties, molecule concepts, solution and its properties, chemical ligand, intermolecular forces chemical equilibrium, and introduction to acid-base reaction. The course also includes comprehension of organic chemistry with emphasizes on nomenclature, classification of organic substances, and reaction of organic compounds, Laboratory work is provided to support the understanding of organic substance characteristics, both physically and chemically. Physics 4 credits Prerequisite (s): none The course includes concepts of kinematics and dynamics on particle and rigid body motion in one dimension and two dimensions, concepts of temperature and heat, thermal expansion, first and second laws of thermodynamics. The course also includes the concepts of vibration and waves in the propagation and interference of sound waves and acoustic characterization; concepts of electricity in electric current, energy, power, and the effect of electric current; concepts of electricity and magnetism in the phenomenon of electromagnetisms, alternative in the phenomenon of electromagnetisms, alternating current; concepts of geometrical optics in reflection and rarefaction of rays; concepts of wave in interference, diffraction and polarization of light. Mathematics 3 creditsPrerequisite(s): none The course is a basic introduction to mathematics on logic, vector, operations on matrix, determinant and inverses, solution of linear equation, set theory, permutation and combination, real numbers, function and basic introduction to function and graphs, operation on functions (both converse and | inverse), derivative of various functions and their application, system of linear equations, Gaussian elimination; matrices and matrix operations; inverses; rules of matrix arithmetic elementary matrices and a method of finding a; diagonal , triangular and symmetric matrices; determinants including its function, its evaluating procedure and properties; and general vector spaces.Food Commodity Science 2 credits Prerequisite(s): none The course provides the basic knowledge of physical & biological characteristics of food materials & chemical composition of animal & plant origin. Introduction to Food Technology 3 credits Prerequisite(s): none The course provides comprehension of the history, prospect and basic concepts of agricultural and food technology. The course also includes discussion of industrial agriculture and the role of technology in industrial agriculture, the development of science and technology in national development, and the basic knowlegde of food processing & preservation technology such as the use of low & high temperature, drying, canning, microwave application, extraction & irradiation process, intermediate moisture food, and application of chemical substance (preservatives). Reading Skills 2 credits Prerequisite (s): none Critical ThinkingPrerequisite (s): none2 credits Learning and Communication Skill 2 credits Prerequisite(s): none |