Course Description

Fundamental classes

Chemistry for Engineers (CH011IU)

To introduce students to general chemistry and to provide students with a firm foundation in chemistry for careers in science and engineering. Upon successful completion of this course, the students should be able to demonstrate basic knowledge

Environmental Science (PE014IU)

To equip undergraduate students with essential knowledge about the environment, natural resources and human ecology

To increase general awareness of undergraduate students about possible impacts of human activities on the environment and natural resources in order to justify relevant economic practices

Critical thinking (PE008IU)

Critical Thinking studies a process which is indispensable to all educated persons--the process by which we develop and support our beliefs and evaluate the strength of arguments made by others in real-life situations. It includes practice in inductive and deductive reasoning, presentation of arguments in oral and written form, and analysis of the use of language to influence thought. The course also applies the reasoning process to other fields such as business, science, law, social science, ethics, and the arts.

Academic English 1 (Listening and Writing) (EN007IU, EN008IU)

Listening

The course prepares students for effective listening and note-taking skills to take courses in their majors. The course is therefore lecture-based in that the teaching and learning procedure is built up on lectures on a variety of topics such as business, science, and humanities.

Writing

This course provides students with comprehensive instructions and practice in essay writing. Students will learn to transform their ideas into different functions of writing such as process description, cause-effect, comparison-contrast, argumentative, and paraphrase-summary essays. Students are required to read university-level texts critically, and respond in a written form accurately, coherently and academically.

Academic English 2 (Research Paper Writing and Speaking) (EN012IU)

Writing

This course introduces basic concepts in research paper writing, especially the role of generalizations, definitions, classifications, and the structure of a research paper to students who attend English- medium institutions or universities. It also provides them with methods of developing and presenting an argument, a comparison or a contrast.

Speaking

The course provides students with necessary knowledge and skills to deliver effective presentations, such as preparing and planning, using appropriate language, applying effective visual aids, building up confidence, performing body language, and dealing with questions.

Calculus 1 (MA001IU)

Calculus plays an important role in the understanding of science, engineering, economics, computer science, etc. This course provides an introduction to differential and integral calculus of functions of one variable and their applications.

Calculus 2 (MA022IU)

This course provides the student with basic knowledge and skills in the mathematical

formulation of various disciplines in business administration and financial accountings.

Physics 1 (PH013IU)

Physics 2 (PH014IU)

Biotechnology classes

Biochemistry (BT156IU)

This course provides a systematic and methodical application of general and organic chemistry principles. It explores the essential molecular basis of life and equips the students with basic concept in biochemistry. The emphasis will be on chemical properties and 3-D structure of these molecules in relationship to the biological function.

Biology (BT155IU)

The course introduces the key concepts of biology. Topics ranging from cellular structure and function with emphasis on metabolism and cellular signaling, plant and animal biology to genetics and its application in biotechnology, evolution and biodiversity are all discussed within the context of fundamental principles that pervade all organisms. Techniques and methods important for the study of life are also covered.

Genetics (BT162IU)

This course introduces the mechanisms of inheritance and gene action from molecular to population levels. Topics include: mendelian principles; extension of mendelian principles; genetic materials and gene expression; quantitative genetics and population genetics.

Experimental Design (BT206IU)

This course is to assist third-year or final-year students with designing and implementing experiments. Together with the Biostatistics and Scientific Writing Workshop courses this is expected make students ready for the final year project. Lectures include an introduction to scientific research, hypothesis testing and experimental design in life sciences. Students are requested to conduct a course project that is used to evaluate how theory is applied in practice as well as to develop inter-personal skills.

Biostatistics (BT152IU)

It is a core major course, provided for sophomore-level students at school of biotechnology. The main content includes: scope, nature, tools, language, and interpretation of elementary statistics. Descriptive statistics; graphical and numerical representation of information; measures of location, dispersion, position, and dependence; exploratory data analysis. Elementary probability theory, discrete and continuous probability models. Inferential statistics, point and interval estimation, tests of statistical hypotheses. Inferences involving one or two populations, anova, correlation and regression analysis, and chi-square tests; use of statistical computer packages (spss).

Molecular Biotechnology (BT168IU)

This course introduces students to molecular biotechnology, a scientific discipline arises from the combination of recombinant dna technology and biotechnology. Students will learn the key recombinant dna techniques, which including polymerase chain reaction, dna cloning and sequencing, the principles of expression of recombinant proteins in prokaryotic and eukaryotic systems, in particular strategies to improve the yield of recombinant products in prokaryotic systems. Molecular biotechnology has great contribution in many aspects of our life, ranging from human health care to agriculture and environment. Selected examples of these applications will be studied in this course. In addition, various ethical issues related to the exploitation of molecular biotechnology will be considered.

Marine Biology (BT220IU)

This course provides an introduction to marine biology and marine ecology. It covers the ‘science’ of marine biology; describes the ecosystems and cycles that operate within different marine environments; details how organisms have adapted to the extreme abiotic factors; considers the importance of the ‘ocean’ to life on earth and how mans exploration and management of marine resources requires an understanding of the systems generating the resources.

Scientific Writing Workshop (BT216IU)

Through a series of lectures and workshops, students will: revise the concept of forming and testing a hypothesis; learn how to structure and organize ideas and concepts, carry out a comprehensive literature review, present research results and discuss them in relation to existing published data, draw conclusions and make recommendations for future research. Examples from a range of journals will be studied and significant differences in style and citation methods discussed.

Marine Biotechnology (BT177IU)

Marine biotechnology is the application of scientific and engineering principles to the processing of materials by marine biological agents to provide goods and services. This course introduces the history, current status, technologies and research needs of marine biotechnology. Basic knowledge is provided together with practical examples; all are relevant to Vietnam’s development context. The content of this course encompasses (i) exploitation and development of marine bio-resources, (ii) identification and extraction of natural bioactive products for uses in medical treatment and different industries, (iii) application in utilizing marine fisheries by-products and (iv) application in marine environmental monitoring and management.

Introduction to Biotechnology (BT150IU)

This course presents the summary of aspects of biotechnology including the history, the general view of molecules and cells, immunology, microbiology, plants and animal, genomics and their own applications. Each major is structured in one lecture. The lectures are organized in lessons with theory and applications. Students attend the class will be required to prepare an assignment on which they most concern in biotechnology under lecturer’s guidance.

Food Technology classes

Introduction to Food Science and Technology (FT201IU)

There are 5 inter-related modules:

  1. Introduction to food science. Food production and composition. Nutrients, additives and ingredients. Food quality and sensory properties. Food safety, regulation, labeling. Introduction to food chemistry, biochemistry and physics. Water in foods.
  2. Introduction to food microbiology. Microorganisms, taxonomy, growth conditions. Food-borne illness, poisoning, spoilage and fermentation. Health aspects, probiotics, bio-active peptides.
  3. Food processing and preservation. Industrial and business aspects. Engineering, quality control, ecological aspects. Principles of food preservation. Drying, freezing, canning, chemical preservatives, irradiation, packaging. Food manufacturing, formulation, functionality. Regulatory aspects. Food laws, inspections, recalls. Food service and the hospitality industry.
  4. Major food commodities and products. Cereals, oil-seeds, flours, bread, fats and oils, vegetables, fruits, tea, beverages, milk and dairy products, eggs, meat, poultry and fish.
  5. Current food issues. Functional foods and nutraceuticals, genetically modified foods, organic foods, minimal processing, non-thermal preservation technologies. Research and development. Careers in food science.

Food Engineering Principles (FT203IU)

It is a fundamental major course, designed for sophomore in Food Technology. It introduces:

  • Basic principles of food process engineering – mass and energy. Food composition, physical properties. Introduction to food processing.
  • Units and dimensions. SI, CGS, English systems. Conversion factors. Dimensional consistency. Problems - solving examples.
  • Material balances. Batch and continuous processes. General mass balance equations, algebraic unknowns, tie substance, basics for calculation.
  • Thermodynamic properties. Vapors and gases. Ideal gas law. Real gases. Sensible and latent heat. Enthalpy. Energy balances.
  • Fluid mechanics. Viscosity. Laminar and turbulent flow. Fluid flow in pipes, pressure drop, friction. Reynolds number. Bernoulli equation.
  • Heat transfer theory. Conduction, convection, radiation. Fourier´s law. Heat transfer applications. Steady state. Forced and free convection equations. Dimensionless numbers. Heat exchangers. Heat transfer coefficients. Problems – solving examples.

Food Chemistry (FT202IU)

Structure and properties of chemical components in food such as proteins, carbohydrates, lipids, dietary fiber, ash, vitamin, etc. The importance and contribution of these component; chemical change of these components during processing and storage; analysis equipment to determine these components in foods.

Food Microbiology (FT204IU)

Microbial ecology related to food, extrinsic effects to food spoilage and food processing, and other physical damage, chemical and biological damage caused by microorganisms in the intrinsic food, public health and hygiene; assignments and experiments.

Nutrition and Functional Foods (FT205IU)

Elements of human nutrition including vitamins, minerals, micro-nutrients, and antioxidants including sources, metabolism, and functions in the human body; nutritive values of foods; requirements for human health, nutraceuticals, and functional foods and their effects on human health beyond basic nutrition. Food-related diseases.

Enzyme and Food Fermentation (FT206IU)

Course for the sophomore students. The contents include:

  • Classification and application of enzymes in food processing.
  • Enzyme reaction mechanism.
  • Classification, characteristics and origin of microorganisms in the food fermentation.
  • Metabolic activities of microorganisms and their effects to the nature of the product
  • Processing of fermented foods.
  • Growth, maintenance and storage of microorganisms containing desired enzymes.
  • The problems arise in the fermentation process and settlement methods.

Food Unit Operations 1 (FT301IU)

  • Review of heat transfer phenomena
  • Structure and physical properties of water
  • Psychrometry
  • Drying theory
  • Industrial food drying operations
  • Quality and stability of dried foods
  • Theory of freezing effects in foods
  • Food freezing technology
  • Responses of foods to industrial freezing
  • Principles of heat preservation of foods
  • Thermal resistance of microorganisms and enzymes
  • Process lethality calculations
  • Industrial food sterilization processes
  • Non-thermal food preservation: principles of food irradiation
  • Principles of high-pressure processing

Food Unit Operations 2 (FT304IU)

Review of mass transfer

  • Unit conversions
  • Mass balances
  • Mass transfer equations

Distillation

Evaporation/concentration

  • Thermal concentration
  • Freeze concentration

Unit operations involving mass transfer

  • Absorption/desorption
  • Washing
  • Solvent extraction
  • Supercritical fluid extraction

Mechanical separation processes

  • Sedimentation
  • Centrifugation
  • Filtration

Food Analysis (FT302IU)

Principles in chemical and instrumental analyses using for qualitative and quantitative analyses of moisture, protein, carbohydrate, lipid, dietary fiber, mineral and vitamins. Introduction of the basic techniques in food and microbiology analyses. The advanced methods in food analysis such as Gravimetric, volumetric, HPLC, Infrared chromatography, atomic absorption spectroscopy.

Toxicology and Food Safety (FT303IU)

This course will provide a general understanding of toxicology related to food and the human food chain. Fundamental concepts will be covered including dose-response relationships, absorption of toxicants, distribution and storage of toxicants, bio-transformation and elimination of toxicants, target organ toxicity, teratogenesis, mutagenesis, carcinogenesis, food allergy, and risk assessment. The course will examine chemicals of food interest such as food additives, mycotoxins, and pesticides, and how they are tested and regulated. We will explore the etiology of foodborne disease related to naturally-occurring toxins and we will examine the ecology of food.

Food Quality Assurance Systems (FT305IU)

Methods of quality control and management in food processing; total quality control management, HACCP, ISO 9000 and 14,000 series, control of raw materials, process and finished products; sampling, evaluation of sensory properties and other factors.

Food Packaging and Food Additives (FT306IU)

The course will be designed in two independent, but related modules:

  • The introductory knowledge in function of food packaging, materials used for food packaging, production of food packaging, packaging systems and equipments and change in food quality during storage in packaging.
  • Classification of food additives allowed to use in food products. Application of food additives in food processing, food preservation and distribution of food products. Toxicity of the food additives. The food improvers are usually used in food processing.

Food Microbiology Analysis (FT309IU)

The source of microorganisms, factors affecting the development of food microorganisms (microorganisms that cause decay, disease and toxic). The method of testing the target microorganisms and other microorganisms commonly infected in food products as well as basic principles in food microbiological testing at industrial level.

Food Sensory Analysis (FT407IU)

This course is to teach third grade of food technology students. The students will learn basic techniques of sensory testing, nerves function in food sensory testing, sensory design, the practical aspects of conducting sensory test using TCVN.

Food Product Development and Marketing (FT408IU)

The course provides knowledge and skills for students to:

  • Understand and have experience in the development of food products.
  • Knowledge of food ingredients.
  • Ability to create templates for a new product (prototype).
  • Able to identify challenges in developing products and schemes to overcome.
  • Understand the techniques and knowledge related to the consumer.
  • Development thinking logically related to food products.

Dairy Product Technology (FT401IU)

Processing and technologies of fluid milk plant operation from milk receiving to various finished products. Fluid milk, yogurt, cheese, and frozen dairy desserts; physical, microbiological, and chemical properties of fluid milk and milk components; milk quality supply; good manufacturing practices (GMPs); HACCP, and basic concepts of quality assurance and quality control.

Beverage Technology (FT402IU)

Introduction of alcoholic and non-alcoholic beverages. The basic principles and producing processes of fruit juice, fruit-like juice, beer, wine and traditional Vietnamese alcohols.

Cereal Product Technology (FT403IU)

The course supplies the knowledge and techniques for the students to be able to:

  • Know how to classify the cereals produced and used as staple foods over the world, especially the cereals popularly used in Vietnam and Asia.
  • Know how to determine the chemical composition, nutritional and functional qualities of the cereals.
  • Understand the principle of the storage and the relationship between the storage process and grain quality and economic benefit.
  • Understand the principle of wet and dry processing and apply these products for food processing.
  • Have a knowledge on breadmaking: materials and process
  • Have a knowledge on processing other products from cereal grains (beside bread) such as noodle, spaghetti, cake, popcorn, etc.

Aquatic Product Technology (FT404IU)

Seafood raw materials and ingredients: sources and composition; Seafood preservation sản; Basic processes for seafood preservation and processing; Adjuncts and additives in seafood processing; Seafood product production; Seafood by-product production. Seafood safety, HACCP in seafood factories.

Meat Product Technology (FT405IU)

Meat raw materials: chemical composition and nutrition. The biochemistry of the meat changes after slaughter. Indicators assessing the quality of meat. The basic processes of meat. Additives in the meat industry. The chemical and microbial properties of meat products. Meat microbiology, GMP, HACCP for meat processing application. Basics of quality assurance and quality control. The high technology applied in processing and storage of meat products.

Technology of Coffee, Tea and Cacao (FT406IU)

Overview of post-harvest technology and tea processing.

Overview of post-harvest technology and coffee processing.

Overview of post-harvest technology and cocoa processing, the food products from cacao.

AquaScience classes

Field Course (AR010IU)

This course is a compulsory one. Students will assess the resource status of a particular water body and its characteristics. Main issues are physical and chemical characteristics of water, organism community, and environmental impact assessment.

Internship (AR312IU)

Student has to work for 2 months or 176 hours at manufactory or research institute that relates to at least one of below categories:

- Molecular biotechnology (microbiology, genetics, plant / animal biotechnology)

- Biomedical science (pharmacology, pharmaceutical biotechnology, analytical chemistry, molecular diagnostic, immunology)

- Industrial biotechnology (biochemistry, food biotechnology, fermentation biotechnology, bioinformatics, bio-product quality assessment)

- Marine biotechnology and aquaculture (environmental biotechnology, aquaculture, environmental toxicology)

- To whom working at manufacturing factories: the students get knowledge in materials; structure and operating machines, equipment; and technological process in manufacturing and preservation of biotechnological products.

- To whom working at research institutes: the students get knowledge in working in a laboratory such as lab safety, lab equipments and apparatus. They also learn how to do a research, looking for research issue and methods, technical analysis, etc.

Aquatic Ecology (AR101IU)

Aquatic Ecology course provides basic knowledge about: ecology and ecological characteristics of living organisms in aquatic environment; organic environment, biomes and their relationship in the aquatic areas of freshwater, brackish and salt water; ecosystem, basic characteristics of ecosystem and take advantage of them in management of aquatic resources.

Introduction to ARM (AR102IU)

This course provides basic knowledge about natural resources, aquatic resources, current exploitation and management, threats and interference ability of science and technology.

Aquatic Microbiology (AR201IU)

Aquatic microbiology introduces to students knowledge about characteristics of aquatic microorganisms, such as micro-algae, bacteria, yeasts, viruses; their role in the cycles of physical transformation; applying in fisheries sector.

Global Climate Changes (AR202IU)

Global climate changes course provides students with knowledge and updated information about the causes of climate change, progress and prediction. The interaction between climate change and aquaculture, aquatic resources management is considered as the key component of the course, helping students to orient future practices in a way that makes use of these changes and at the same time avoid.

Fish Physiology (AR205IU)

This course provides knowledge about physiology of fish with a special focus on tropical species. Key topics include: fish development, circulation system, respiration, metabolic processes, osmoregulation, hormonal control in reproduction.

Fish Breeding (AR302IU)

This course introduces the theoretical basis for breeding and selection in aquaculture species. Topics include: Basic principles of inheritance based on a single locus; basic statistical parameters and prediction of breeding value, breeding strategies and election approaches, design of breeding programs, and molecular genetic methods to identify DNA markers and their applications.

Integrated Coastal Zone Management (AR306IU)

Habitat demand and industrial development of multi-disciplines along coastal zones cause several conflicts of using water, land and related resources. The course of Integrated Coastal Zone Management equips students with the understanding and improved skills of management to balance the benefits and minimize the conflicts resulting from any development plans and uses of water and related resources. Many case-studies of integrated coastal zone management from Vietnam and the world will be used to demonstrate the course.

Fish Nutrition and Feed Formulation (AR308IU)

This course addresses many aspects of nutrition of aquaculture species, including the nutritional and energy requirements of cultured aquatic animals. Students who completed this course will be able to analyze the nutrients of various feed ingredients and to develop a diet formulation for certain aquaculture species. In addition, the students would carry out the trial to evaluate the roles of dietary nutrients for development and growth of aquatic species.

Fish Diseases (AR310IU)

‘Fish diseases’ is a compulsory course; this course provides basic knowledge about fish diseases, common diseases, disease diagnostic and testing, effective methods for prevention and treatment.

Fish Laboratory and Water Quality Analysis (AR206IU)

Provide students with knowledge and skills to perform basic methods commonly used in biological studies of aquatic animals and analysis of water quality such as (i) how to collect and process biological research samples, (ii) morphological study, (iii) nutrition study, (iv) reproductive biology study, (v) study on age and growth, (vi) research on biological community, (vii) assessment and stocking of aquatic animals; and (viii) analysis of various water quality parameters.

Fish Classification (AR208IU)

The course aims to introduce principles of taxonomy and commercially important fishes, crustaceans, mollusks and seaweeds.

The course covers: principles of taxonomy, external morphology, basic ecology, current status and future development of the main fish/crustacean/ mollusks and seaweed species.

Environmental Impacts Assessment (AR311IU)

Environmental Impact Assessment (EIA) is an important tool for public and private development and planning decisions toward creating a sustainable society. The environmental impact assessment has become an important environmental planning tool and aids decision-makers with regard to mitigating the environmental impact of projects and policies and even deciding whether some projects and policies should be rejected. Examples of ways in which the EIA process can aid decision-makers include providing quantitative estimates or qualitative descriptions of the impact of a highway expansion project on air quality, the impact of constructing a dam on an endangered species, the impact of a construction project on noise pollution, the implications of siting a waste management facility for minority communities, and the impacts of aquaculture projects on the aquatic ecosystem.

As part of this course, students will obtain essential skills to understand, critically read and evaluate, review and begin to conduct impact assessments and to balance and integrate environmental, social and economic needs. This course also provides an overview of the processes and procedures required by Vietnamese Government that guide environmental impact assessments in general, and specifically in aquaculture sector.

Aquariums & Ornamental Fish (AR313IU)

This course introduces the freshwater and marine aquarium hobbyist to various aspects of successful aquaria management. Rather than gaining the knowledge on ornamental aquatic organisms, this course presents the basic principles, themes and steps needed to set-up and maintain a freshwater or marine aquarium as well as to keep, culture and breed ornamental fish. The course also provides the management approach to operate ornamental fish business while conserving the natural resources.

Applied Chemistry classes

Inorganic Chemistry (BC101IU)

This course is specifically designed for students of Biochemistry. This course focuses on the fundamentals of inorganic chemistry and its relevancy to biochemistry. The provided knowledge will form a foundation for biochemistry students in their further studies. The course’s content includes studies of trends in reactivity, structures and properties of the elements and their compounds, and biological inorganic chemistry.

Introduction to Biochemistry (BC102IU)

Biochemistry is the study of the molecular basic of life. This one-semester course is designed for Biochemistry students those who are pursuing a Bachelor degree in Biochemistry. This course will emphasize on the fundamental concepts and language of biochemistry. The topics covered are the basic concepts of four major of biological molecules, carbohydrates, lipids, proteins and nucleic acids. Topics also include the basic concepts of energy transfer, methabolic pathways, storage and transfer information.

Fundamental of Analytical Chemistry (BC202IU)

This two-semester course is designed to provide the fundamentals of analytical chemistry along with practical principles for working in laboratories, as a requirement for students of biochemistry.

General Biochemistry 1 (BC209IU)

This course aims to provide a basic understanding of the techniques in biochemistry. Students will be able to perform common techniques such as qualitative and quantitative analysis and characterization of macromolecules.

General Biochemistry 2 (BC210IU)

The course provides students with emphasis on the bioenergetics, control and regulation of different metabolic pathways. Topics will include the principles of bioenergetics; degradation and biosynthesis of carbohydrates, fatty acids, amino acids and nucleic acids; signal transduction; oxidative phosphorylation; integration and regulation of metabolism.

Organic chemistry 1 (BC201IU)

This course is specifically designed for students of Biochemistry. It is part of 2-semester course in Organic chemistry. This particular module provides fundamental information on aspects of stereochemistry and the basics of addition, substitution and elimination reactions, functional groups, saturated and aromatic heterocyclic compounds.

Organic chemistry 2 (BC206IU)

This course is specifically designed for students of Biochemistry. It is part of 2-semester course in Organic chemistry. This particular module provides fundamental information on aspects of stereochemistry and the basics of addition, substitution and elimination reactions, functional groups, saturated and aromatic heterocyclic compounds.

Organic Chemistry Laboratory (BC207IU)

The organic chemistry laboratory course introduces the student to fundamental techniques and procedures in extraction, purification, synthesis and characterization of organic compounds and simple reactions used in the organic chemistry laboratory. In addition, the student will be trained in the proper way to write a scientific laboratory report.

Instrumental Analysis (BC204IU)

This course is designed to provide the fundamentals of instrumental analysis along with practical principles for working in laboratories, as a requirement for students of biochemistry.

Biophysical Chemistry (BC302IU)

This course emphasizes basic principles in thermodynamics, including the concepts of energy, enthalpy, entropy, free energy, with connections to statistical thermodynamics; physical and chemical equilibrium of biological systems.

Biopharmaceutics (BC304IU)

This one-semester course is designed for Biochemistry students those who are pursuing a Bachelor degree in Biochemistry towards medicine and pharmacy. The processes of absorption, distribution, metabolism, and excretion of drugs are introduced with the purpose of improving the evaluation of drug delivery systems, and the therapeutic management of patients. Additionally, the relevance to generic substitution of drugs is described. The course covered includes the physicochemical principles of pharmacy, such as acid-base theory, solubility, physical states of drugs, thermodynamics, drug stability, excipients, surfactants, dispersions, polymers, drug delivery, chemical compatibility and interactions of drugs in various dosage forms.

Enzymology (BC301IU)

The course provides students with knowledge on the structure and function of enzymes, with special reference to molecular mechanisms underlying the catalytic activity, and mechanisms of inhibition and modulation. Introduction to some of basic techniques for the extraction, purification and characterization of the enzymes. Some typical enzymes are also introduced to students on this occasion.

Methods in Biochemistry (BC312IU)

This course aims to provide a basic understanding of the techniques in biochemistry. Students will be able to perform common techniques such as qualitative and quantitative analysis and characterization of macromolecules.

Fermentation Technology (BC405IU)

This Fermentation Technology course is designed for the applied chemistry major interested in learning about biological processes and fermented products. The course will equip students with the principles of fermentation technology (e.g. the processes of fermentation, fermentation types and fermentation design), microbial growth kinetics and selection of potential microbes used in industry and principles of major methods for industrial fermentation product recovery and purification. A part of the course will also introduce a number of products (biofuels, food and pharmaceutical substances) produced by using fermentation technology.

Clinical Biochemistry (BC403IU)

This course aims to provide a basic understanding of the techniques in diagnostics of various diseases. You will be able to analyse the complex structure of biomolecules in human body such as glucose, bilirubin, creatinine, ALT, AST and etc.

Nutritional Biochemistry (BC311IU)

This course aims to provide a basic understanding of the metabolism of macro and micronutrients and of the role of nutrition in influencing cell growth, cancer development, blood formation and gene function. Emphasis will be on clinical relevance, the integration of biochemical pathways and how this is modulated by dietary change, and on techniques used to assess both normal dietary requirements and nutrient deficiencies. Students will be introduced to biochemical mechanisms of energy expenditure and storage, including metabolic adaptation to periods of fasting or food intake.

Nutrition Therapy (BC402IU)

This course enables the student to understand the introductory knowledge of diet therapy and planning the nutritional care in clinical setting. This course also enables the student to deal with obesity and diabetes problems.

Clinical Nutrition (BC406IU)

This course presents the principles and practice of scientifically based clinical nutrition. Topics discussed include nutritional assessment (nutritional implications of the physical exam, laboratory studies, and more), macronutrients, micronutrients, phytonutrients, enzymes, and other factors. Various conditions are discussed with emphasis on understanding that they are different expressions of imbalances and/or dysfunction that are preventable and correctable in many cases. Besides, students learn how to set up plan on nutrition care based on the clinical biochemistry tests and patient diagnostics and monitoring and evaluating the process of nutrition care.

Drug Development (BC408IU)

This course will emphasize on the application of organic synthesis towards the development of pharmaceutical targets. The important organic reactions in drug synthesis are covered, followed by discussions of some relevant drug target syntheses. The course will provide the groundwork for learning medicinal chemistry and pharmaceutical technology.

Cosmetics & Cosmeceuticals 1 (BC409IU)

Cosmetics & Cosmeceuticals 2 (BC410IU)

Cosmetics & Cosmeceuticals Lab (BC411IU)

Nutraceuticals (BC412IU)

Chemical Engineering classes

Business Administration classes

Introduction to Business Administration (BA115IU)

To provide knowledge of the scope, depth, and mission of the University

To introduce the functional areas of business and the integration among them

To give students a strong awareness of global issues, including an understanding of approaches to business ethics and multinational issues

To develop students' basic research, analysis, writing, computer, teaming, and presentation skills

To develop students' applied critical thinking skills and communication through the development of a portfolio of a firm in an industry in which they are interested.

Business Communication (BA006IU)

This course covers both the theories and tools needed to build and manage e-commerce sites. Specific topics include e-commerce business models, marketing, security, hosting options, secure-transactions, web server installation and configuration, web services and interfacing with legacy systems.

Project Management (IS050IU)

This course provides the foundation knowledge for student on project management which strengthens their competence on competitive labour market, as well as equip them with a strong skill to organize and manage the project in the future career.

Entrepreneurship and Small Business Management (BA154IU)

This course aims to provide a hands-on introduction to the scalable venture creation process for students with a strong interest in entrepreneurship. The course is designed for a variety of student interests. It directly addresses the concerns of students wanting to become entrepreneurs in the near or more distant future. It is also useful to anyone who expects to be interacting with entrepreneurs in their business careers. Finally, this course is useful for anybody with a curious mind and a willingness to combine serious analysis with creative thinking.

Principles of Marketing (BA003IU)

This course is an introduction to the field of marketing. In this course, the students will start to examine the most basic concepts in marketing – customer needs, wants, and demand in order to understand the marketplace. Next, main steps in designing a customer-driven marketing strategy are also explored. This course specially focuses on constructing an integrated marketing program that delivers superior value by using the marketing mix (the four Ps) – product/service design, pricing, distribution, and promotion. At last, other new contents of modern marketing, such as customer relationship management and partner relationship management are also briefly mentioned.

Production and Operations Management (BA164IU)

The course introduces the concepts of operations management in a manufacturing and service organization such as design of products/service, capacity management, location selection, work process design and improvement, scheduling, inventory management and layout.

Students will understand why and how organizations organize their operations for efficiency and quality. The course provides the definitions of operations management terms, tools and techniques for analyzing operational issues and making appropriate decisions on operations.

Sales Management (BA032IU)

Sales Management focuses on professional selling skills, strategic planning and leadership management at sales function. The purpose of this course is to prepare students for the exciting challenges related to leading sales organizations in today’s hyper-competitive global economy. The course emphasizes how firms manage their selling functions due to the impact of increased global competition, knowledge management technology, greater cultural diversity, and the importance of ethical responsibilities. Key topics of study include: coverage of culture and the global sales environment, analyzing customer and markets, the management of sales force’s structure, coverage of sales leadership and ethics.

Introduction to Logistic and Supply Chain Management (IS056IU)

This course discusses the characteristic elements of integrated business logistics and the role and application of logistic principles to supply/demand/value chain management; and presents the basic activities associated with logistics and supply chain management.