B. SC. FOOD TECHNOLOGY:
YEARS II, III & IV

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SCH215 Nutrition I
SCH219 Nutrition II
Mr. Pen Satyavisal
Year II, Semesters I & II
The course starts with an overview of nutrition, including facts about nutrients, recommended intakes, assessment and health, and the common problems and misunderstandings surrounding nutrition. The basics of planning a healthy diet are also introduced. Students then focus on the biology and metabolism of digestion and energy balance, followed by the changing nutritional requirements throughout the human lifespan. Finally, students consider and discuss wider issues related to nutrition, including family food requirements, meal patterns, community nutrition and nutrition education.

SCH216 General Chemistry II
Mr. Mey Sovuthy, Mr. Kuch Huot

Year II, Semester I
This course covers the basics of Analytical Chemistry, including its laboratory components, and of Inorganic Chemistry, again including some laboratory components.

SCH217 General Biology
Mr. Thav Sokunthea   
Year II, Semester I   
Students gain a basic knowledge of a wide range of biological fields of study, and become aware of the relevance and importance of biology to life in Cambodia and the world. The course begins with the biology of cells and traces premises about the origins of life, from early theories to the modern.  The course then continues with the biology of organisms and ecosystems, their relationships to one another, behaviors and how they change, as well as organisms that are useful and harmful. The course includes laboratory exercises that relate to the theory.

SCH201 Organic Chemistry I
Mr. Long Lay
Year II, Semester I
Students learn about the structure and properties of organic compounds, bonding and molecular structure, chemical reactivity, conformation, and stereochemistry. They study homology, nomenclature, preparation and the properties of hydrocarbons.

SCH218 Statistics I
SCH222 Statistics II
Mr. Bun Chantha
Year II, Semesters I & II
Students are introduced to such concepts as frequency distribution graphs, averages, variability, standard scores and the normal curve, linear regression, the Pearson correlation coefficient, sampling, probability and distributions, testing hypotheses, parameters of population, single variate and bivariate, chi-square and distribution free statistical tests. 

SCH220 Food Technology I
Ms. Hin Saran
Year II, Semester II
This course begins with the basic composition, structure and functions of major food components, before turning to the energy requirements of the human body. Students also explore various quality factors in foods and food deterioration.

SCH311 General Microbiology
Ms. Proum Sorya
Year III, Semester I
A comparative study of procaryotic and eucaryotic micro-organisms with an emphasis on the nutrition, growth, metabolism, genetics, and taxonomy of procaryotic micro-organisms. Students also explore the relationships of procaryotic micro-organisms with other organisms.

SCH208 Organic Chemistry II
Mr. Long Lay
Year II, Semester II
Students examine aromatic compounds, aromatic substitutions, properties of aliphatic compounds including spectroscopy, alcohols and thiols, ether epoxides, glycols, thioether, carbonyl compounds, carboxylic acids and their derivatives, carbanion-enolates, amines, and phenolic compounds.

SCH318 Food Technology II
Ms. Hin Saran
Year III, Semester I
In this course, students learn about methods of food preservation, including heat, cold, dehydration, concentration, irradiation, fermentation and the use of microorganisms. Students gain an understanding of food processing systems and critically evaluate food processing operations.

SCH316 Food Microbiology I
Ms. Proum Sorya
Year III, Semester II
Students examine cultural, morphological and biochemical characteristics of specific groups of bacteria and fungi associated with food production and preservation. They also study the microorganisms responsible for spoilage and food-borne diseases, food inspection and sanitation controls, and microbial test standards of foods.

SCH319 Environmental Microbiology
Ms. Men Noeun
Year III, Semester I
This course acquaints students with the growth and activities of micro-organisms in natural environments such as soil, water and air, and how they affect people's quality of life. At the conclusion of this course, students can design theoretical solutions to problems in the fields of pollution control, public health, agriculture and resource recovery in a scientific manner.

SCH320 Introduction to Food Process Engineering
Mr. Kin Sovann
Year III, Semester I
This course provides an introduction to various food processing techniques, including material and heat transfer, fluid flow and water activity. The effects of processing on sensory characteristics and nutritional properties are then analyzed. Finally, students examine techniques to quantitatively analyze the physical and thermophysical properties of foods.

SCH321 Organic Lab. II
Mr. Tieng Siteng
Year III, Semester I
During this course, students have an opportunity to practice preparation and extraction techniques in some organic compounds, including addition, substitution, elimination, and oxidation-reduction.

SCH322 Quality Assurance
Mr. Kin Sovann
Year III, Semester I
This course covers a range of quality assurance philosophies and techniques designed to develop awareness of quality management. As part of this, students explore statistical and organizational techniques for establishing, maintaining and improving quality.

SCH323 Food Technology Project Proposal
Year III, Semester I
A scientific investigation into a problem related to food technology. The topic is to be negotiated with a supervisor and a written report produced.

SCH324 Food Engineering Principles
Mr. Kin Sovann
Year III, Semester II
This course arms students with skills in the quantitative application of engineering principles to design evaluations and scale-ups of common unit operations and processing equipment. It also allows students to implement experimental investigations at pilot plant level.

SCH325 Food Microbiology II
Ms. Long Solida
Year III, Semester II

This course builds upon knowledge gained in Food Microbiology I to provide students with a more detailed knowledge of the role of microorganisms in food spoilage, food preservation and food-borne disease. As part of this, students cover the theory

and practice of microbial identification and the use of indicator organisms.

 

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