The course Chemistry for Food and Life Sciences is an introduction to university level chemistry, with an emphasis on the topics and areas necessary for an understanding of biochemistry and food science. You will gain a deep understanding of chemical principles, especially those relevant to the chemistry of living systems. Areas covered include organic chemistry and stereochemistry, inorganic chemistry, physical chemistry, and a practical laboratory program designed to extend aspects of theory and chemical laboratory techniques. On successful completion of this course you will have a thorough understanding of university level chemistry suitable as a foundation for learning and understanding the chemistry of biological systems.