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Curriculum

Explanation:

The code a(b-c) indicates the study load and number of credits. In this example:'a' = number of credits, 'b' = number of lecture hours, and 'c' = number of tutorial or practical hours.

Note:

English language, run by ELSU, runs on a variable course code system, ENG001- ENG 410 depending on students' skill level.

Total Credits (All Degrees): 155 Credits

Bachelor of Science in Chemistry

YEAR TWO
Semester One Semester Two
28 hours/week Code 20 Credits 28 hours/week Code 20 Credits
English Language III*   2(6-0) English Language IV*   2(6-0)
Organic Chemistry I SCH201 4(4-0) Organic Chemistry II SCH208 4(4-0)
Analytical Chemistry I SCH202 3(3-0) Analytical Chemistry II SCH209 3(3-0)
Analytical Chemistry Lab. I SCH203 1(0-3) Analytical Chemistry Lab. II SCH210 1(0-3)
Quantum Chemistry SCH204 3(3-0) Physical Chemistry I SCH211 3(3-0)
Elementary Statistics SCH205 3(3-0) General Biology SCH212 3(3-0)
Inorganic Chemistry I SCH206 3(3-0) Inorganic Chemistry II SCH213 3(3-0)
Inorganic Chemistry Lab. SCH207 1(0-3) Organic Chemistry Lab. I SCH214 1(0-3)
YEAR THREE
Semester One Semester Two
30 hours/week Code 19 Credits 26 hours/week Code 20 Credits
English Language V*   2(6-0) English Language VI*   2(6-0)
Biochemistry I SCH301 4(3-3) Biochemistry II SCH305 4(3-3)
Advanced Organic Chemistry SCH302 5(4-3) Visual Basic Programming SCH306 2(2-0)
Physical Chemistry II SCH303 4(3-3) Physical Inorganic Chemistry SCH307 3(3-0)
Instrumental Methods of Chemical Analysis SCH304 4(3-2) Polymer Chemistry I SCH308 3(3-0)
      Structure and Energetics SCH309 4(4-0)
      Research Methods in Chemistry SCH310 2(2-0)
YEAR FOUR
Semester One Semester Two
21 hours/week Code 20 Credits 16 hours/week Code 16 Credits
Natural Compounds SCH401 2(2-0) Food Chemistry SCH409 3(3-0)
Catalysis SCH402 2(2-0) Laboratory Management SCH410 2(2-0)
Physical Organic Chemistry SCH403 3(3-0) Inorganic Synthesis SCH411 2(2-0)
Heterocyclic Aromatic Chemistry SCH404 2(2-0) Organic Synthesis SCH412 2(2-0)
Surface Chemistry SCH405 3(2-0) Chemistry of Color SCH413 3(3-0)
Agro-Chemistry SCH406 2(2-0) Aquatic Chemistry SCH414 2(2-0)
Environmental Chemistry SCH407 4(3-3) Seminar in Chemistry SCH415 2(2-0)
Polymer Chemistry II SCH408 2(2-0) or Thesis SCH416 16 Credits

Bachelor of Science in Biochemistry

YEAR THREE
Semester One Semester Two
30 hours/week Code 20 Credits 28 hours/week Code 19 Credits
English Language V*   2(6-0) English Language VI*   2(6-0)
Biochemistry I SCH301 4(3-3) Biochemistry II SCH305 4(3-3)
Advanced Organic Chemistry SCH302 5(4-3) Techniques in Biochemistry SCH313 2(1-3)
Physical Chemistry II SCH303 4(3-3) Plant and Animal Physiology I SCH314 2(2-0)
General Microbiology SCH311 3(3-0) Plant and Animal Physiology II SCH315 2(2-0)
Cytology SCH312 2(2-0) Food Microbiology I SCH316 3(3-0)
      Instrument Methods of Chemical Analysis SCH317 4(3-2)
YEAR FIUR
Semester One Semester Two
26 hours/ week Code 20 Credits 17 hours/week Code 16 Credits
Enzyme Kinetics & Metabolic Control SCH417 3(3-0) Food Chemistry I SCH409 3(3-0)
Bioenergetics SCH418 3(3-0) Carbohydrate & Protein Technology SCH424 3(3-0)
Biochemical Genetics SCH419 3(3-0)  DNA SCH425 2(2-0)
Fermentation Technology SCH420 3(2-3) Bioinorganic Chemistry SCH426 2(2-0)
Enzyme Biotechnology SCH421 3(2-3) General Toxicology SCH427 2(2-0)
Nutrition SCH422 3(2-3) Seminar in Biochemistry SCH428 2(2-0)
Biochemistry of Immunology SCH423 2(2-0) Special Problems in Biochemistry SCH429 2(1-2)
      or Thesis SCH416 16 Credits

Bachelor of Science in Food Technology

YEAR TWO
Semester One Semester Two
30 hours/week Code 20 Credits 30 hours/week Code 20 Credits
English Language III*   2(6-0) English Language IV*   2(6-0)
Nutrition I SCH215 3(2-2) Nutrition II SCH219 3(2-2)
General Chemistry II SCH216 5(4-3) Food Technology I SCH220 3(2-2)
General Biology SCH217 4(3-3) General Microbiology SCH311 3(2-3)
Organic Chemistry I SCH201 4(4-0) Organic Chemistry II SCH208 4(4-0)
Statistics I SCH218 3(3-0) Statistics II SCH221 4(3-1)
YEAR THREE
Semester One Semester Two
31 hours/week Code 20 Credits 28 hours/week Code 19 Credits
English Language V*   2(6-0) English Language VI*   2(6-0)
Food Technology II SCH318 3(2-2) Food Engineering Principles SCH324 3(2-2)
Food Microbiology I SCH316 3(2-2) Food Microbiology II SCH325 3(2-2)
Environmental Microbiology SCH319 3(2-2) Food Chemistry I SCH326 3(2-2)
Introduction to Food Process Engineering SCH320 3(2-2) Cereal Technology SCH327 2(1-2)
Organic Lab. II SCH321 1(0-3) Carbohydrate Technology SCH328 2(2-0)
Quality Assurance SCH322 3(2-2) Protein Technology SCH329 2(2-0)
Food Technology Project Proposal SCH323 2(2-0) Biochemistry of Flavors & Aromas SCH330 2(2-1)
YEAR FOUR
Semester One Semester Two
25 hours/week Code 20 Credits 19 hours/week Code 16 Credits
Fermentation Technology SCH430 4(3-3) Industrial Microbiology SCH436 3(2-3)
Food Laws and Regulations SCH431 3(3-0) Food Toxicology SCH437 3(3-0)
Sensory Evaluation SCG432 3(2-2) Food Biotechnology SCH438 3(3-0)
Food Packaging Technology SCH433 3(2-2) Food Chemistry III SCH439 3(2-2)
Food Chemistry II SCH434 3(2-2) Food Technology Project SCH435 4(0-4)
Food Technology Project SCH435 4(0-4)      

Contact Info

Head of Department:

Mr. Chey Thavy
Email: chey.thavy(at)rupp.edu.kh
Email: chemistry.info(at)rupp.edu.kh
Tel: (855) 16-838-379
Office Room: Campus I, RUPP

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