Food Chemistry two

Diploma Food Technology

Food chemistry Two Chemistry

Course Outline

Module Purpose

To provide introductory level skills and concepts of classes of organic and physical chemistry and provide essentials skills in naming and classifying organic compounds and predicting their reactions and o provide background concepts necessary to describe the physical properties of classes of substances and the chemical theories necessary to explain these properties

Learning Outcomes

On completion of this module Learners will be able to:

1) Describe the nature of organic compounds and define important terms relating to organic chemistry

2) Interconvert names and molecular structures of organic compounds

3) Recall and apply functional group reactions

4) Link physical properties of organic compounds to their structure

5) List and discuss the applications of simple organic compounds

6) Relate observations and measurements of physical properties of substances to electronic
structure
2. Associate the colligative properties of a system with the number of entities present

7) Compare and contrast properties of colloids and true solutions and describe common occurrences and applications of colloids

8) Quantify the behavior of gases

9) Describe and quantify the inter-relationship between temperature changes and energy and changes in mater

Student requirements:

To pass this module students will be required to

1. Attend 75 % of classes

2. Submit satisfactory reports of practicums

3. Complete problem sheets

4. Attain 50% average of the two tests

References:

Text:

No compulsory text is prescribed for this module however the following will be useful