Undergraduate Programs (CHEM)

Bachelor of Science in BioChemistry

Biochemistry, the study of the molecules of life, encompasses chemical tools to provide an understanding of biological processes at the molecular level.   Biochemistry now enjoys a premier spot in researches worldwide. The BS Biochemistry program is aimed at producing well-trained graduates with a sound understanding of chemical and biological concepts.  The program is an excellent background for those who want to be admitted to a school of medicine, dentistry and veterinary medicine. In addition, graduates are qualified to take the Chemistry Licensure Examination conducted by the Professional Regulation Commission and become licensed chemists.

Table 1. Summary of the BS Chemistry major in Food Science curriculum

	DLSU	CHED Minimum Requirements for BS Chem
General Education Courses	50 units	50 units
Lasallian Core Curriculum	12
Foundation Courses	14
Chemistry	63 (Core)	54
Electives	6	6
Thesis + Practicum	6	6
Other Science Courses	23	14
Program specific Courses	13 (Biology) 8 (Biochemistry)
Total Number of Units	186 + (9) units	124 + (6) units
Duration	12 terms

Program Outcomes

Critical and creative thinker

• demonstrate a conceptual understanding and problem-solving skills in the fields of analytical, organic, inorganic, biochemistry, and physical chemistry
• show a depth of knowledge in Food Science reflecting an appropriate level of specialization and relate concepts to those of other disciplines
• able to dissect a problem into its key features; develop problem-solving skills relating to qualitative and quantitative information
• demonstrate skills in data collection, analysis, statistical evaluation and interpretation of results
• able to plan experiments, understand their limitations and develop suitable alternative procedures and methods

Effective communicator

• able to present scientific information in a clear and concise manner and to discuss them intelligently and confidently both orally and in writing
• able to collaborate with other researchers and work in a team
• able to comprehend, explore and evaluate ideas and express them clearly, logically and coherently

Reflective lifelong learner

• acquire study and self-development skills needed for continuing professional development and life-long learning
• able to reactively and pro-actively identify and address biochemical medical issues and trends
• able to recognize dynamics between biochemistry and the medical and health sciences

 

Service – driven citizen

• exercise ethical principles and social responsibility in his / her professional and personal endeavors
• practice effective interpersonal skills in order to interact peacefully with others
• apply critical thinking skills to solve problems and generate designs, systems or products relating to chemistry and/or food science for the purpose of improving human life and meeting current needs of society

 

Table 2. Summary of Units

	Term 1	Term 2	Term 3
Year 1	17 (1)	16 (3)	16 (3)
Year 2	18 (1)	18	19
Year 3	16 (1)	17	18
Year 4	18	4	13

 

Lasallian Core Curriculum

Course Code	Course Title	Units
LASARE1	Lasallian Recollection 1	0
LASARE2	Lasallian Recollection 2	0
LASARE3	Lasallian Recollection 3	0
LCLSONE	Lasallian Studies 1	(1)
LCLSTWO	Lasallian Studies 2	(1)
LCLSTRI	Lasallian Studies 3	(1)
LCASEAN	The Filipino and ASEAN	3
LCENWRD	Encountering the Word in the World	3
	Total	6 + (3)

 

General Education Courses

NSTP-C1/R1	NSTP Program-Civic Welfare Training Service Military Science 1	(3)
NSTP-C2/R2	NSTP Program-Civic Welfare Training Service Military Science 1	(3)
GEFTWEL	Physical Fitness and Wellness	2
GEDANCE	Physical Fitness and Wellness in Dance	2
GESPORT	Physical Fitness and Wellness in Individual/Dual Sports	2
GETEAMS	Physical Fitness and Wellness in Team Sports	3
GEMATMW	Math in the Modern World	3
GEFILI1	Introduksiyon sa Filipinolohiya	3
GEFILI2	Mga Usaping Pang-wika sa iba’t-ibang Larangan	3
GEUSELF	Understanding the Self	3
GEARTAP	Art Appreciation	3
GEETHIC	Ethics	3
GERIZAL	Life and Works of Rizal	3
GESTSOC	Science, Technology and Society	3
GERPHIS	Readings in Philippine History	3
GEWORLD	The Contemporary World	3
GEPCOMM	Purposive Communication	3
GELITPH	Literatures of the Philippines	3
	Total	60+ (6)

 

Chemistry Courses

Course Code	Course Title	No. of Units
KEMPRN1	Principles of Chemistry 1	3
KEMPRN2	Principles of Chemistry 2	3
LBYKM10	Principles of Chemistry laboratory	2
KEMINO1	Inorganic Chemistry	3
KEMORG1	Organic Chemistry 1	3
LBYKM31	Organic Chemistry 1 laboratory	2
KEMANA1	Analytical Chemistry 1	3
LBYKM21	Analytical Chemistry 1 Laboratory	2
KEMORG2	Organic Chemistry 2	3
LBYKM32	Organic Chemistry 2 Laboratory	2
KEMANA2	Analytical Chemistry 2	3
LBYKM22	Analytical Chemistry 2 laboratory	2
KEMBIO1	Biochemistry 1	3
LBYKM41	Biochemistry 1 laboratory	1
KEMINO2	Inorganic Chemistry 2	1
KEMORG3	Organic Chemistry 3	3
KEMANA3	Analytical Chemistry 3	1
LBYKM23	Analytical Chemistry 3 laboratory	3
KEMBIO2	Biochemistry 2	1
KEMPYS1	Physical Chemistry 1	3
LBYKM51	Physical Chemistry 1 Laboratory	1
LBYKM42	Biochemistry 2 laboratory	3
KEMPYS2	Physical Chemistry 2	1
LBYKM52	Physical Chemistry 2 laboratory	2
KEMPYS3	Physical Chemistry 3	3
KEMRESC	Chemistry Research	3
KEMSEMI	Chemistry Seminar	3
KEMBEL1	Biochemistry Elective 1	3
KEMBEL2	Biochemistry Elective 2	3
Total		73

 

Practicum + Thesis                

Course Code	Course Title	Units
PRCBCHM	Practicum	3
THSBCMA	Thesis 1	1
THSBCMB	Thesis 2	1
THSBCMC	Thesis 3	1
Total		6

 

Biochemistry Courses

Course Code	Course Title	Units
KEMBGEN	Biochemistry of the Gene	3
LBYKM43	Biochemistry of the Gene laboratory	1
KEMBPYS	Physical Biochemistry	3
LBYKM53	Physical Biochemistry laboratory	1
LBYKM44	Food Microbiology laboratory	1
Total		8

 

Biology Courses

Course Code	Course Title	Units
	Comparative Anatomy lecture	3
	Comparative Anatomy laboratory	2
	Industrial Microbiology lecture	2
	Industrial Microbiology laboratory	1
	Physiology lecture	3
	Physiology laboratory	2
Total		13

 

Foundation Courses

Course Code	Course Title	Units
BASMATH	Mathematics Foundation Course	5
BASPHYS	Physics Foundation Course	3
BASSTAT	Statistics Foundation Course	3
BASBIOL	Biology Foundation Course	3
	Total	14

 

Other Science Courses

Course Code	Course Title	No. of Units
	Physics 1	3
	Physics 2	3
	Physics 1 (Lab)	1
	Physics 2 (Lab)	1
KEMSTAT	Chemometrics	3
KEMATH1	Math Analysis 1	3
KEMATH2	Math Analysis 2	3
KEMATH3	Math Analysis 3	3
DIFEQUA	Differential Equations	3
Total		23

 

Course Descriptions

Foundation Courses

Basic Biology, 3 units	This is a lecture course on the general concepts and principles in Biology which includes an overview on basic biological chemistry, cell structures and functions, cell metabolism, reproduction, genetics, evolution and classification of living organisms. It emphasizes the study of the organ systems of vascular plants and vertebrate (mammalian) animals with reference to other groups as needed.
Basic Mathematics, 5 units	This is a course on pre-calculus covering the following topics: Basics of algebra, equations and inequalities in one variable, functions and their graphs, exponential and logarithmic functions, trigonometric functions, trigonometric identities, inverse trigonometric functions, trigonometric equations, polar coordinate system, coordinates and lines, curve sketching, conic sections, systems of equations, sequences, mathematical induction, and the binomial theorem.
Basic Physics, 3 units	This is a study of the conceptual foundations of Newtonian mechanics, electricity and magnetism.  In examining the concepts mentioned and its relevant consequences, vector methods, as well as the basic concepts of calculus will be used.
Basic Statistics, 3 units	This is a course covering basic rules of probability, discrete and continuous probability distributions, and introduction to inferential statistics.

 

Core Chemistry Courses

Level 1

Principles of Chemistry, 3 units	This course emphasizes fundamental chemical concepts and inorganic structures. Topics to be discussed include atomic and molecular structure, the periodic table and periodicity, chemical bonding, thermochemistry, kinetics and reaction rates, chemical equilibrium, acid-base and solubility equilibria and basic thermodynamics.
Principles of Chemistry laboratory, 2 units	This course develops basic chemistry laboratory skills. It includes experiments and exercises illustrating the concepts covered in Principles of Chemistry. A more detailed discussion of topics not covered extensively in the lecture is provided through additional experiments and exercises.
Inorganic Chemistry 1, 3 units	This course is devoted to the study of the principles and trends in the chemistry of the elements and the essentials of structure, bonding and reactivity of inorganic systems. Topics include electrochemistry, reduction-oxidation reactions, nuclear chemistry, descriptive chemistry of non-metals and metals.
Organic Chemistry 1, 3 units	This course is devoted to the study of the structure and stereochemistry, nomenclature, physical properties including infrared, nuclear magnetic and mass spectroscopic analysis, and synthesis and reactivity of organic molecules. Reaction mechanisms are discussed.  The first course covers the alkanes, alkyl halides, alcohols, ethers, and epoxides.
Organic Chemistry 1 laboratory, 2 units	This laboratory course is designed to develop skills and techniques in handling organic compounds. The course includes the isolation and purification of organic compounds and classical organic analysis. It provides the basic concepts and techniques involved in the determination of physical properties of organic compounds, qualitative analysis of organic compounds, and the separation and purification of organic mixtures.
Analytical Chemistry 1, 3 units	This course is designed to give the student an understanding of the principles and practice of gravimetric and volumetric methods, potentiometry and spectrophotometry, analytical measurements and data analysis.
Analytical Chemistry 1, 2 units laboratory	This course applies sampling, calibration, errors and statistical analysis to chemical determinations. Specific volumetric and spectrophotometric analytical techniques covered include aqueous solution equilibria involving acids and bases, complex formation, redox reactions, and solubility equilibria.
Physical Chemistry 1, 3 units	This course provides the foundation in chemical thermodynamics, physical and chemical equilibria, and an introduction to statistical thermodynamics.
Physical Chemistry 1 laboratory, 1 unit	This course applies the principles of thermodynamics, kinetics and spectroscopy in some illustrative experiments. It provides an interconnection between experimental observations and underlying theoretical principles in physical chemistry through a variety of physico-chemical measurement techniques.

 

Level 2

Inorganic Chemistry 2, 3 units	This course is a continuation of Inorganic Chemistry 1. It is devoted to the study of the principles and trends in the chemistry of the elements and the essentials of structure, bonding and reactivity of inorganic systems. Topics include bonding theories, symmetry and group theory, crystalline solids, and structure, electronic spectroscopy, and reactions of coordination compounds. Selected topics in organometallic and bioinorganic chemistry and catalysis are introduced.
Organic Chemistry 2, 3 units	This course is a continuation of Organic Chemistry 1. It is devoted to the study of the structure and stereochemistry, nomenclature, physical properties including infrared, nuclear magnetic and mass spectroscopic analysis, and synthesis and reactivity of organic molecules. Reaction mechanisms are discussed. The functional classes of alkenes, alkynes, aromatic compounds, carbonyl compounds, carboxylic acids and derivatives, and amines are covered.
Organic Chemistry 2 laboratory, 2 units	This course illustrates various types of organic reactions and their application in organic synthesis. It is designed to develop skills and techniques in the synthesis and characterization of organic compounds, including selected spectroscopic methods.
Biochemistry 1, 3 units	This course covers the fundamental aspects of biochemistry: the structure and function of carbohydrates, lipids, proteins and nucleic acids and selected methods of analysis, as well as some processes involved in the flow of biological information.
Biochemistry 1 laboratory, 1 unit	This laboratory course includes experiments on isolation and qualitative and quantitative tests of carbohydrates, lipids, proteins and nucleic acid; preparation of buffer solutions, enzyme assay, and enzyme kinetics.
Analytical Chemistry 2, 3 units	This course is designed to develop knowledge and skills for analytical separations and instrumental methods of analysis. Emphasis shall be placed on the principles of instrumentation, instrument components, the limitations of measurements, and the selection of appropriate techniques for specific analytical problems.
Analytical Chemistry 2 laboratory, 2 units	This course introduces chromatographic and spectroscopic techniques in chemical analysis. Methods include UV-visible spectroscopy, IR spectrometry, atomic absorption and emission spectrometry and fluorescence- and phosphorescence-based methods; and liquid and gas chromatography.
Physical Chemistry 2, 3 units	This course is a continuation of Physical Chemistry 1. It covers the application of chemical thermodynamics to physical and chemical equilibrium systems, electrochemistry, transport properties, chemical kinetics and surface chemistry.
Physical Chemistry 2 laboratory, 1 unit	A laboratory course covering experiments in electrochemistry, transference and conductance in electrolytic solutions, kinetics, absorption, polymer properties, radiochemistry and crystal structure.

 

Level 3

Analytical Chemistry 3, 3 units	This course is designed to deepen the knowledge and skills in analytical chemistry particularly in the evaluation and assurance of quality in analytical data. It includes the application of statistics for the results of the evaluation of the results of chemical analysis, as well as principles and methods of quality assurance applied to the analytical chemistry laboratory. It also presents the principles of sampling, sample preparation and calibration.
Analytical Chemistry 3 laboratory, 1 unit	This course encompasses a comprehensive approach in technical analysis, design and validation of experiments. The course is designed to hone the skills of chemistry students in laboratory techniques through the performance of industrial laboratory analyses and exposure to current good laboratory practices.
Biochemistry 2, 3 units	This course covers bioenergetics, design and regulation of metabolic pathways; and specific molecular processes involved in the synthesis and degradation of major cellular components such as carbohydrates, lipids, proteins, and nucleic acid.
Biochemistry 2 laboratory, 1 unit	This laboratory course introduces students to contemporary tools used in biochemistry and molecular biology including SDS-PAGE, DNA/RNA extraction, PCR and agarose electrophoresis.
Physical Chemistry 3, 3 units	This course is an introduction to the basic principles of quantum mechanics and its applications. It focuses on a conceptual understanding of quantum theory and the application of these and related concepts to solve chemical problems. The course traces the development of the atomic theory to quantum theory. The concepts and postulates of quantum mechanics are introduced and illustrated using simple systems including the particle in a box, the hydrogen atom, the helium atom, the hydrogen molecule ion, and the hydrogen molecule.

 

Ancillary Courses

Math Analysis 1, 3 units	A first course in Analysis covering plane analytic geometry, limits and continuity, derivatives of algebraic functions, and their applications.
Math Analysis 2, 3 units	A continuation of Analysis 1. It covers differentials, indefinite and definite integrals and their applications, derivatives and integrals of logarithmic and exponential functions, trigonometric and inverse trigonometric functions, and techniques of integration.
Physics 1 – Optics, 3 units	A study of the fundamental concepts of oscillations, waves and optics. It deals with simple harmonic motion, mechanical waves, vibrating bodies, acoustics, electromagnetic waves, and geometrical and physical optics. Some topics on relativity are also included.
Physics 1 lab	This course supplements the topics discussed in the lecture class. Specifically, experiments in waves and optics are performed to provide the student concrete applications of concepts learned in the lecture class.
Physics 2 – Electronics, 3 units
Physics 2 – lab

 

Elective Courses

Biochemistry Elective 1, 3 units

This course focuses on the molecular principles to explain the structure, function, dynamics and bioenergetics of biological membranes. The molecular basis of selected diseases and drug therapy is also included.

Biochemistry Elective 2, 3 units

This course is an introduction to the biochemistry of foods of plant origin. The course is designed to give students a basic understanding of the biochemical components of plant foods and the changes that occur during the processing of specific food types. An overview of plant biochemistry, including discussions of photosynthesis, carbohydrate metabolism, nitrogen fixation, reduction and assimilation, is also included.

 

Research and Professional Engagement

Thesis 1, 1 unit	These courses allow the student to develop the research topic proposed in Chemistry Research, through experimentation. A defended oral presentation and the submission of the written scientific report is expected in the final course.
Thesis 2, 1 unit
Thesis 3, 1 unit
Practicum, 3 units	This course provides students the opportunity to gain work experience and practical skills and develop desirable attitudes in the workplace under the supervision of a Chemistry Practicum Coordinator

 

Biochemistry Courses

Physical Biochemistry, 3 units lecture + 1 unit laboratory	This course covers fundamental concepts of physical chemistry and their application to understanding the behavior of biological systems. Topics include thermodynamics of biochemical reactions and molecular folding, kinetics of chemical reactions, and molecular spectroscopy.
Biochemistry of the Gene, 3 units lecture + 1 unit laboratory	The course introduces the students to basic concepts and principles involved in the science of genetics. A balanced view of both classical and molecular genetics is presented.

 

Biology Courses

Comparative Anatomy, 3 units lecture + 2 unit laboratory	A course that deals with basic patterns of vertebrates through dissection of representative animals.
Industrial Microbiology, 2 units lecture + 1 unit laboratory	The course deals with the study of anatomy, physiology and genetics of microorganisms, in particular, those of typical and atypical bacteria, viruses, viroids and prions.
Physiology, 3 units lecture + 2 unit laboratory	This course presents the fundamental principles and mechanisms of vertebrate physiology with emphasis on the human systems. Concepts of the internal environment and generalized components of the homeostatic control systems are discussed as well as structure-function relationships of the different systems.

 

Additional Courses (non-CMO/PSG)

Principles of Chemistry 2, 3 units	This course is intended to take the Chemistry major into a deeper discussion of chemical bonding (valence bond and molecular orbital theories), solids, and solutions. Electrochemistry and nuclear chemistry is also covered. Applications of general chemistry concepts and principles to social issues and the environment, particularly the atmosphere, are added as enrichment topics.
Chemometrics, 3 units	The course is an introduction to applied chemometrics and very relevant to data analysis within chemoinformatics, bioinformatics and process chemistry. Chemometric methods, Principal Component Analysis (PCA) and Partial Least Squares (PLS) regression, including common data pre-processing are covered. Some mathematical and statistical expressions will be used in the course and a variety of data (e.g. chemical, sensory and spectroscopic data) will be used as examples.
Math Analysis 3, 3 units	A continuation of Analysis 2. It covers polar coordinates, indeterminate forms and improper integrals, infinite sequences and series, 3-dimensional space, quadratic surfaces, functions of several variables and evaluation of multiple integrals in Cartesian coordinates.
Differential Equations, 3 units	This is a course in the solution of first order differential equations, and higher order differential equations, Laplace transforms, power series method and boundary value problems.
Organic Chemistry 3, 3 units	This course covers advanced topics in organic chemistry including molecular orbitals, pericyclic reactions, and enolates. Molecular structure elucidation from NMR spectra, utilizing one- and two-dimensional techniques, along with mass spectral information is emphasized.
Chemistry Research, 2 units	This course is designed to prepare students to undertake research in chemistry. It is devoted to the conceptualization, organization and planning of an original project in chemistry. It seeks to familiarize the student with the chemical literature as well as with legal and social issues confronting researches, ethics, and conduct of research, intellectual property rights, scientific writing. The course requirements include the submission of a research proposal.
Chemistry Seminar, 1 unit	This course is designed to help the student to develop an awareness of recent developments in the field by attending and actively participating in chemistry seminars. The course seeks to train the students to present result, conclusion and views in public. The student is required to present a seminar on a chosen topic, attend department seminars and prepare reaction papers.

 

Table 3. Comparison with other Chemistry programs

Courses	BS CHY-FSC	BS BCH	BS CHY	BS CHYB	CHED Minimum Requirements for BS Chemistry
General Education	44 + (6)* units	44 + (6)* units	44 + (6)* units	44 + (6)* units	44 + (6)* units
Lasallian Core Curriculum	9 + (3)*	9 + (3)*	9 + (3)*	9 + (3)*
Foundation	14	14	11	11
Chemistry	66	63	69	69	54
Electives	6	6	9	9
Thesis + Practicum	6	6	6	6	6
Other Sciences	23	23	23	23	14
Program specific	22 (Food Science)	13 (Biology) 8 (Biochemistry)		12 (Business)	6
Total Number of Units	190 + (9)*	186 + (9)*	171 + (9)*	183 + (9)*	124 + (6)*
	199	195	180	192	130
Duration	12 terms	12 terms	12 terms	12 terms	8 semesters

* non academic units

Bachelor of Science in Chemistry Minor in Business

The Bachelor of Science Chemistry in Minor in Business program aims to produce competent and well-trained graduates with sound understanding of chemical and business concepts. In addition, graduates are qualified to take the Chemistry Licensure Examination conducted by the Professional Regulation Commission and become licensed chemists. Their background will qualify them for careers in the following areas: formulation, analysis and testing, consulting, research and development, environmental analyses, forensics, industrial quality control, marketing, management, technical sales, teaching, chemical or instrumentation sales, entrepreneurship. They may suit up for work in private and government institutions: laboratories, manufacturing, universities and colleges, biotech firms, food processing firms, pharmaceutical companies, agricultural, and environmentally-oriented organizations.

 

Table 1. Summary of the BS Chemistry major in Food Science curriculum

	DLSU	CHED Minimum Requirements for BS Chem
General Education Courses	50 units	50 units
Lasallian Core Curriculum	12
Foundation Courses	11
Chemistry	69 (Core)	54
Electives	9	6
Thesis + Practicum	6	6
Other Science Courses	23	14
Business Courses	12
Total Number of Units	183 + (9) units	124 + (6) units
Duration	12 terms

 

Program Outcomes

Critical and creative thinker

• demonstrate a conceptual understanding and problem-solving skills in the fields of analytical, organic, inorganic, biochemistry, and physical chemistry
• show a depth of knowledge in Food Science reflecting an appropriate level of specialization and relate concepts to those of other disciplines
• able to dissect a problem into its key features; develop problem-solving skills relating to qualitative and quantitative information
• demonstrate skills in data collection, analysis, statistical evaluation and interpretation of results
• able to plan experiments, understand their limitations and develop suitable alternative procedures and methods

 

Effective communicator

• able to present scientific information in a clear and concise manner and to discuss them intelligently and confidently both orally and in writing
• able to collaborate with other researchers and work in a team
• able to comprehend, explore and evaluate ideas and express them clearly, logically and coherently

 

Reflective lifelong learner

• acquire study and self-development skills needed for continuing professional development and life-long learning
• able to reactively and pro-actively identify business opportunities from current issues and trends
• able to recognize dynamics between the business regulatory environment and the chemical process industry in different global, social, political and economic scenarios

 

Service – driven citizen

• exercise ethical principles and social responsibility in his / her professional and personal endeavors
• practice effective interpersonal skills in order to interact peacefully with others
• apply critical thinking skills to solve problems and generate designs, systems or products relating to chemistry as a business for the purpose of improving human life and meeting current needs of society

 

Table 2. Summary of Units

	Term 1	Term 2	Term 3
Year 1	16 (1)	14	13 (3)
Year 2	16 (4)	17	19
Year 3	18 (1)	17	18
Year 4	18	4	13

 

Lasallian Core Curriculum

Course Code	Course Title	Units
LASARE1	Lasallian Recollection 1	0
LASARE2	Lasallian Recollection 2	0
LASARE3	Lasallian Recollection 3	0
LCLSONE	Lasallian Studies 1	(1)
LCLSTWO	Lasallian Studies 2	(1)
LCLSTRI	Lasallian Studies 3	(1)
LCASEAN	The Filipino and ASEAN	3
LCENWRD	Encountering the Word in the World	3
	Total	6 + (3)

 

General Education Courses

NSTP-C1/R1	NSTP Program-Civic Welfare Training Service Military Science 1	(3)
NSTP-C2/R2	NSTP Program-Civic Welfare Training Service Military Science 1	(3)
GEFTWEL	Physical Fitness and Wellness	2
GEDANCE	Physical Fitness and Wellness in Dance	2
GESPORT	Physical Fitness and Wellness in Individual/Dual Sports	2
GETEAMS	Physical Fitness and Wellness in Team Sports	3
GEMATMW	Math in the Modern World	3
GEFILI1	Introduksiyon sa Filipinolohiya	3
GEFILI2	Mga Usaping Pang-wika sa iba’t-ibang Larangan	3
GEUSELF	Understanding the Self	3
GEARTAP	Art Appreciation	3
GEETHIC	Ethics	3
GERIZAL	Life and Works of Rizal	3
GESTSOC	Science, Technology and Society	3
GERPHIS	Readings in Philippine History	3
GEWORLD	The Contemporary World	3
GEPCOMM	Purposive Communication	3
GELITPH	Literatures of the Philippines	3
	Total	60+ (6)

 

Chemistry Courses

Course Code	Course Title	Units
KEMPRN1	Principles of Chemistry 1	3
KEMPRN2	Principles of Chemistry 2	3
LBYKM10	Principles of Chemistry laboratory	2
KEMINO1	Inorganic Chemistry	3
KEMORG1	Organic Chemistry 1	3
LBYKM31	Organic Chemistry 1 laboratory	2
KEMANA1	Analytical Chemistry 1	3
LBYKM21	Analytical Chemistry 1 Laboratory	2
KEMORG2	Organic Chemistry 2	3
LBYKM32	Organic Chemistry 2 Laboratory	2
KEMANA2	Analytical Chemistry 2	3
LBYKM22	Analytical Chemistry 2 laboratory	2
KEMBIO1	Biochemistry 1	3
LBYKM41	Biochemistry 1 laboratory	1
KEMINO2	Inorganic Chemistry 2	3
KEMORG3	Organic Chemistry 3	3
KEMANA3	Analytical Chemistry 3	3
LBYKM23	Analytical Chemistry 3 laboratory	1
KEMBIO2	Biochemistry 2	3
KEMPYS1	Physical Chemistry 1	3
LBYKM51	Physical Chemistry 1 Laboratory	1
LBYKM42	Biochemistry 2 laboratory	1
KEMPYS2	Physical Chemistry 2	3
LBYKM52	Physical Chemistry 2 laboratory	1
KEMPYS3	Physical Chemistry 3	3
KEMRESC	Chemistry Research	2
KEMSEMI	Chemistry Seminar	1
KEMESS1	Essential Chemistry 1	1
KEMESS2	Essential Chemistry 2	1
KEMESS3	Essential Chemistry 3	1
KEMZEL1	Chemistry Elective 1	3
KEMZEL2	Chemistry Elective 2	3
KEMZEL3	Chemistry Elective 3	3
KEMINDS	Industrial Chemistry	3
Total		78

 

Practicum + Thesis

Course Code	Course Title	Units
PRCCHYB	Practicum	3
THSCHBA	Thesis 1	1
THSCHBB	Thesis 2	1
THSCHBC	Thesis 3	1
Total		6

 

Foundation Courses

Course Code	Course Title	Units
BASMATH	Mathematics Foundation Course	5
BASPHYS	Physics Foundation Course	3
BASSTAT	Statistics Foundation Course	3
	Total	11

 

Other Science Courses

Course Code	Course Title	Units
	Physics 1	3
	Physics 2	3
	Physics 1 (Lab)	1
	Physics 2 (Lab)	1
KEMSTAT	Chemometrics	3
KEMATH1	Math Analysis 1	3
KEMATH2	Math Analysis 2	3
KEMATH3	Math Analysis 3	3
DIFEQUA	Differential Equations	3
Total		23

 

Business Courses

Course Code	Course Title	Units
	Principles of Management and Business Organization
	Entrepreneurship and Environmental Scanning for Non-Commerce
	Introduction to Business Law, Taxation and Legal Environment for Non-Commerce Students
	Introduction to Marketing
	Venture Capitalism
	Finance for Non-Commerce Students
	Accounting for Non-Commerce Students
Total		12

 

Course Descriptions

Foundation Courses

Basic Mathematics, 5 units	This is a course on pre-calculus covering the following topics: Basics of algebra, equations and inequalities in one variable, functions and their graphs, exponential and logarithmic functions, trigonometric functions, trigonometric identities, inverse trigonometric functions, trigonometric equations, polar coordinate system, coordinates and lines, curve sketching, conic sections, systems of equations, sequences, mathematical induction, and the binomial theorem.
Basic Physics, 3 units	This is a study of the conceptual foundations of Newtonian mechanics, electricity and magnetism.  In examining the concepts mentioned and its relevant consequences, vector methods, as well as the basic concepts of calculus will be used.
Basic Statistics, 3 units	This is a course covering basic rules of probability, discrete and continuous probability distributions, and introduction to inferential statistics.

 

Core Chemistry Courses

Level 1

Principles of Chemistry, 3 units	This course emphasizes fundamental chemical concepts and inorganic structures. Topics to be discussed include atomic and molecular structure, the periodic table and periodicity, chemical bonding, thermochemistry, kinetics and reaction rates, chemical equilibrium, acid-base and solubility equilibria and basic thermodynamics.
Principles of Chemistry laboratory, 2 units	This course develops basic chemistry laboratory skills. It includes experiments and exercises illustrating the concepts covered in Principles of Chemistry. A more detailed discussion of topics not covered extensively in the lecture is provided through additional experiments and exercises.
Inorganic Chemistry 1, 3 units	This course is devoted to the study of the principles and trends in the chemistry of the elements and the essentials of structure, bonding and reactivity of inorganic systems. Topics include electrochemistry, reduction-oxidation reactions, nuclear chemistry, descriptive chemistry of non-metals and metals.
Organic Chemistry 1, 3 units	This course is devoted to the study of the structure and stereochemistry, nomenclature, physical properties including infrared, nuclear magnetic and mass spectroscopic analysis, and synthesis and reactivity of organic molecules. Reaction mechanisms are discussed.  The first course covers the alkanes, alkyl halides, alcohols, ethers, and epoxides.
Organic Chemistry 1 laboratory, 2 units	This laboratory course is designed to develop skills and techniques in handling organic compounds. The course includes the isolation and purification of organic compounds and classical organic analysis. It provides the basic concepts and techniques involved in the determination of physical properties of organic compounds, qualitative analysis of organic compounds, and the separation and purification of organic mixtures.
Analytical Chemistry 1, 3 units	This course is designed to give the student an understanding of the principles and practice of gravimetric and volumetric methods, potentiometry and spectrophotometry, analytical measurements and data analysis.
Analytical Chemistry 1, 2 units laboratory	This course applies sampling, calibration, errors and statistical analysis to chemical determinations. Specific volumetric and spectrophotometric analytical techniques covered include aqueous solution equilibria involving acids and bases, complex formation, redox reactions, and solubility equilibria.
Physical Chemistry 1, 3 units	This course provides the foundation in chemical thermodynamics, physical and chemical equilibria, and an introduction to statistical thermodynamics.
Physical Chemistry 1 laboratory, 1 unit	This course applies the principles of thermodynamics, kinetics and spectroscopy in some illustrative experiments. It provides an interconnection between experimental observations and underlying theoretical principles in physical chemistry through a variety of physico-chemical measurement techniques.

 

Level 2

Inorganic Chemistry 2, 3 units	This course is a continuation of Inorganic Chemistry 1. It is devoted to the study of the principles and trends in the chemistry of the elements and the essentials of structure, bonding and reactivity of inorganic systems. Topics include bonding theories, symmetry and group theory, crystalline solids, and structure, electronic spectroscopy, and reactions of coordination compounds. Selected topics in organometallic and bioinorganic chemistry and catalysis are introduced.
Organic Chemistry 2, 3 units	This course is a continuation of Organic Chemistry 1. It is devoted to the study of the structure and stereochemistry, nomenclature, physical properties including infrared, nuclear magnetic and mass spectroscopic analysis, and synthesis and reactivity of organic molecules. Reaction mechanisms are discussed. The functional classes of alkenes, alkynes, aromatic compounds, carbonyl compounds, carboxylic acids and derivatives, and amines are covered.
Organic Chemistry 2 laboratory, 2 units	This course illustrates various types of organic reactions and their application in organic synthesis. It is designed to develop skills and techniques in the synthesis and characterization of organic compounds, including selected spectroscopic methods.
Biochemistry 1, 3 units	This course covers the fundamental aspects of biochemistry: the structure and function of carbohydrates, lipids, proteins and nucleic acids and selected methods of analysis, as well as some processes involved in the flow of biological information.
Biochemistry 1 laboratory, 1 unit	This laboratory course includes experiments on isolation and qualitative and quantitative tests of carbohydrates, lipids, proteins and nucleic acid; preparation of buffer solutions, enzyme assay, and enzyme kinetics.
Analytical Chemistry 2, 3 units	This course is designed to develop knowledge and skills for analytical separations and instrumental methods of analysis. Emphasis shall be placed on the principles of instrumentation, instrument components, the limitations of measurements, and the selection of appropriate techniques for specific analytical problems.
Analytical Chemistry 2 laboratory, 2 units	This course introduces chromatographic and spectroscopic techniques in chemical analysis. Methods include UV-visible spectroscopy, IR spectrometry, atomic absorption and emission spectrometry and fluorescence- and phosphorescence-based methods; and liquid and gas chromatography.
Physical Chemistry 2, 3 units	This course is a continuation of Physical Chemistry 1. It covers the application of chemical thermodynamics to physical and chemical equilibrium systems, electrochemistry, transport properties, chemical kinetics and surface chemistry.
Physical Chemistry 2 laboratory, 1 unit	A laboratory course covering experiments in electrochemistry, transference and conductance in electrolytic solutions, kinetics, absorption, polymer properties, radiochemistry and crystal structure.

 

Level 3

Analytical Chemistry 3, 3 units	This course is designed to deepen the knowledge and skills in analytical chemistry particularly in the evaluation and assurance of quality in analytical data. It includes the application of statistics for the results of the evaluation of the results of chemical analysis, as well as principles and methods of quality assurance applied to the analytical chemistry laboratory. It also presents the principles of sampling, sample preparation and calibration.
Analytical Chemistry 3 laboratory, 1 unit	This course encompasses a comprehensive approach in technical analysis, design and validation of experiments. The course is designed to hone the skills of chemistry students in laboratory techniques through the performance of industrial laboratory analyses and exposure to current good laboratory practices.
Biochemistry 2, 3 units	This course covers bioenergetics, design and regulation of metabolic pathways; and specific molecular processes involved in the synthesis and degradation of major cellular components such as carbohydrates, lipids, proteins, and nucleic acid.
Biochemistry 2 laboratory, 1 unit	This laboratory course introduces students to contemporary tools used in biochemistry and molecular biology including SDS-PAGE, DNA/RNA extraction, PCR and agarose electrophoresis.
Physical Chemistry 3, 3 units	This course is an introduction to the basic principles of quantum mechanics and its applications. It focuses on a conceptual understanding of quantum theory and the application of these and related concepts to solve chemical problems. The course traces the development of the atomic theory to quantum theory. The concepts and postulates of quantum mechanics are introduced and illustrated using simple systems including the particle in a box, the hydrogen atom, the helium atom, the hydrogen molecule ion, and the hydrogen molecule.

 

Ancillary Courses

Math Analysis 1, 3 units	A first course in Analysis covering plane analytic geometry, limits and continuity, derivatives of algebraic functions, and their applications.
Math Analysis 2, 3 units	A continuation of Analysis 1. It covers differentials, indefinite and definite integrals and their applications, derivatives and integrals of logarithmic and exponential functions, trigonometric and inverse trigonometric functions, and techniques of integration.
Physics 1 – Optics, 3 units	A study of the fundamental concepts of oscillations, waves and optics. It deals with simple harmonic motion, mechanical waves, vibrating bodies, acoustics, electromagnetic waves, and geometrical and physical optics. Some topics on relativity are also included.
Physics 1 lab	This course supplements the topics discussed in the lecture class. Specifically, experiments in waves and optics are performed to provide the student concrete applications of concepts learned in the lecture class.
Physics 2 – Electronics, 3 units
Physics 2 – lab

 

Elective Courses

Food Science Elective 1, 3 units	Food Laws and Regulations. Reviews the history of food law, enactment of laws and regulations, legal research, and regulatory agencies.  Examines the impact of mandatory and optional food laws and regulations exercised by state, federal and international agencies on food quality, safety, wholesomeness, and nutrition.
Food Science Elective 2, 3 units

 

Research and Professional Engagement

Thesis 1, 1 unit	These courses allow the student to develop the research topic proposed in Chemistry Research, through experimentation. A defended oral presentation and the submission of the written scientific report is expected in the final course.
Thesis 2, 1 unit
Thesis 3, 1 unit
Practicum, 3 units	This course provides students the opportunity to gain work experience and practical skills and develop desirable attitudes in the workplace under the supervision of a Chemistry Practicum Coordinator

 

Additional Courses (non-CMO/PSG)

Principles of Chemistry 2, 3 units	This course is intended to take the Chemistry major into a deeper discussion of chemical bonding (valence bond and molecular orbital theories), solids, and solutions. Electrochemistry and nuclear chemistry is also covered. Applications of general chemistry concepts and principles to social issues and the environment, particularly the atmosphere, are added as enrichment topics.
Chemometrics, 3 units	The course is an introduction to applied chemometrics and very relevant to data analysis within chemoinformatics, bioinformatics and process chemistry. Chemometric methods, Principal Component Analysis (PCA) and Partial Least Squares (PLS) regression, including common data pre-processing are covered. Some mathematical and statistical expressions will be used in the course and a variety of data (e.g. chemical, sensory and spectroscopic data) will be used as examples.
Math Analysis 3, 3 units	A continuation of Analysis 2. It covers polar coordinates, indeterminate forms and improper integrals, infinite sequences and series, 3-dimensional space, quadratic surfaces, functions of several variables and evaluation of multiple integrals in Cartesian coordinates.
Differential Equations, 3 units	This is a course in the solution of first order differential equations, and higher order differential equations, Laplace transforms, power series method and boundary value problems.
Organic Chemistry 3, 3 units	This course covers advanced topics in organic chemistry including molecular orbitals, pericyclic reactions, and enolates. Molecular structure elucidation from NMR spectra, utilizing one- and two-dimensional techniques, along with mass spectral information is emphasized.
Chemistry Research, 2 units	This course is designed to prepare students to undertake research in chemistry. It is devoted to the conceptualization, organization and planning of an original project in chemistry. It seeks to familiarize the student with the chemical literature as well as with legal and social issues confronting researches, ethics, and conduct of research, intellectual property rights, scientific writing. The course requirements include the submission of a research proposal.
Chemistry Seminar, 1 unit	This course is designed to help the student to develop an awareness of recent developments in the field by attending and actively participating in chemistry seminars. The course seeks to train the students to present result, conclusion and views in public. The student is required to present a seminar on a chosen topic, attend department seminars and prepare reaction papers.

 

Table 3. Comparison with other Chemistry programs

Courses	BS CHY-FSC	BS BCH	BS CHY	BS CHYB	CHED Minimum Requirements for BS Chemistry
General Education	44 + (6)* units	44 + (6)* units	44 + (6)* units	44 + (6)* units	36 units
Lasallian Core Curriculum	9 + (3)*	9 + (3)*	9 + (3)*	9 + (3)*
Foundation	14	14	11	11
Chemistry	66	63	69	69	54
Electives	6	6	9	9
Thesis + Practicum	6	6	6	6	6
Other Sciences	23	23	23	23	14
Program specific	22 (Food Science)	13 (Biology) 8 (Biochemistry)		12 (Business)	6
Total Number of Units	190 + (9) units	186 + (9)	171 + (9)	183 + (9)	130 units
	199	195	180	192
Duration	12 terms	12 terms	12 terms	12 terms	8 semesters

BS in Chemistry Major in Food Science

 

The Bachelor of Science in Chemistry Major in Food Science program is designed to provide a student in chemistry with the opportunity to develop a specialization in the broad discipline of Food Science. The curriculum includes the core courses of the BS Chemistry program as well as the food science subjects needed to equip students with a scientific understanding of food systems and processes.

Although approved in 2014, the program was caught in the K12 transition before it can be opened to students. Now aimed to be offered in academic year 2019-2020, the Food Science program was revised according to the 2017 BS Chemistry policies, standards and guidelines from CHED (CMO 47s2017). Credit units from the old bachelor’s curriculum were replaced with courses that allow for a deeper, broader treatment of the core courses in chemistry and biochemistry and a stronger preparation for the professional chemist licensure examination.

In addition, the recent Republic Act 11052 (The Food Technology Act) creating the Professional Regulatory Board of Food Technology and professionalizing food technologists via licensure exams, provide additional career opportunities for graduates of the program.

The combination of the science areas enhances research and employment opportunities for graduates in various components of the food industry: food analysis, quality assurance, research and development, food safety, management, legislation etc. Those who wish to seek employment as food analysts or food research chemists or biochemists should have a competitive edge. As chemists, graduates may choose to find employment in other industries, create jobs through the vast market of consumer goods or touch lives as educators and researchers in academia.

 

Table 1. Summary of the BS Chemistry major in Food Science curriculum

	DLSU	CHED Minimum Requirements for BS Chem
General Education Courses	50 units	50 units
Lasallian Core Curriculum	12
Foundation Courses	14
Chemistry	66 (Core)	54
Electives	6	6
Thesis + Practicum	6	6
Other Science Courses	23	14
Food Science Courses	22
Total Number of Units	190 + (9) units	130 units
Duration	12 terms

 

Program Outcomes

Critical and creative thinker

• demonstrate a conceptual understanding and problem-solving skills in the fields of analytical, organic, inorganic, biochemistry, and physical chemistry
• show a depth of knowledge in Food Science reflecting an appropriate level of specialization and relate concepts to those of other disciplines
• able to dissect a problem into its key features; develop problem-solving skills relating to qualitative and quantitative information
• demonstrate skills in data collection, analysis, statistical evaluation and interpretation of results
• able to plan experiments, understand their limitations and develop suitable alternative procedures and methods

 

Effective communicator

• able to present scientific information in a clear and concise manner and to discuss them intelligently and confidently both orally and in writing
• able to collaborate with other researchers and work in a team
• able to comprehend, explore and evaluate ideas and express them clearly, logically and coherently

 

Reflective lifelong learner

• acquire study and self-development skills needed for continuing professional development and life-long learning
• able to reactively and pro-actively identify and address food industry issues and trends
• able to recognize dynamics between food and the food industry in different global, social, political and economic scenarios

 

Service – driven citizen

• exercise ethical principles and social responsibility in his / her professional and personal endeavors
• practice effective interpersonal skills in order to interact peacefully with others
• apply critical thinking skills to solve problems and generate designs, systems or products relating to chemistry and/or food science for the purpose of improving human life and meeting current needs of society

 

Table 2. Summary of Units

	Term 1	Term 2	Term 3
Year 1	17 (1)	16 (3)	16 (3)
Year 2	18 (1)	18	19
Year 3	16 (1)	17	18
Year 4	18	4	13

 

Lasallian Core Curriculum

Course Code	Course Title	Units
LASARE1	Lasallian Recollection 1	0
LASARE2	Lasallian Recollection 2	0
LASARE3	Lasallian Recollection 3	0
LCLSONE	Lasallian Studies 1	(1)
LCLSTWO	Lasallian Studies 2	(1)
LCLSTRI	Lasallian Studies 3	(1)
LCASEAN	The Filipino and ASEAN	3
LCENWRD	Encountering the Word in the World	3
Total		6 + (3)

 

General Education Courses

NSTP-C1/R1	NSTP Program-Civic Welfare Training Service Military Science 1	(3)
NSTP-C2/R2	NSTP Program-Civic Welfare Training Service Military Science 2	(3)
GEFTWEL	Physical Fitness and Wellness	2
GEDANCE	Physical Fitness and Wellness in Dance	2
GESPORT	Physical Fitness and Wellness in Individual/Dual Sports	2
GETEAMS	Physical Fitness and Wellness in Team Sports	3
GEMATMW	Math in the Modern World	3
GEFILI1	Introduksiyon sa Filipinolohiya	3
GEFILI2	Mga Usaping Pang-wika sa iba’t-ibang Larangan	3
GEUSELF	Understanding the Self	3
GEARTAP	Art Appreciation	3
GEETHIC	Ethics	3
GERIZAL	Life and Works of Rizal	3
GESTSOC	Science, Technology and Society	3
GERPHIS	Readings in Philippine History	3
GEWORLD	The Contemporary World	3
GEPCOMM	Purposive Communication	3
GELITPH	Literatures of the Philippines	3
Total		60+ (6)

 

Chemistry Courses

Course Code	Course Title	Units
KEMPRN1	Principles of Chemistry 1	3
KEMPRN2	Principles of Chemistry 2	3
LBYKM10	Principles of Chemistry laboratory	2
KEMINO1	Inorganic Chemistry	3
KEMORG1	Organic Chemistry 1	3
LBYKM31	Organic Chemistry 1 laboratory	2
KEMANA1	Analytical Chemistry 1	3
LBYKM21	Analytical Chemistry 1 Laboratory	2
KEMORG2	Organic Chemistry 2	3
LBYKM32	Organic Chemistry 2 Laboratory	2
KEMANA2	Analytical Chemistry 2	3
LBYKM22	Analytical Chemistry 2 laboratory	2
KEMBIO1	Biochemistry 1	3
LBYKM41	Biochemistry 1 laboratory	1
KEMINO2	Inorganic Chemistry 2	1
KEMORG3	Organic Chemistry 3	3
KEMANA3	Analytical Chemistry 3	1
LBYKM23	Analytical Chemistry 3 laboratory	3
KEMBIO2	Biochemistry 2	1
KEMPYS1	Physical Chemistry 1	3
LBYKM51	Physical Chemistry 1 Laboratory	1
LBYKM42	Biochemistry 2 laboratory	3
KEMPYS2	Physical Chemistry 2	1
LBYKM52	Physical Chemistry 2 laboratory	2
KEMPYS3	Physical Chemistry 3	3
KEMRESC	Chemistry Research	3
KEMSEMI	Chemistry Seminar	3
KEMESS1	Essential Chemistry 1	1
KEMESS2	Essential Chemistry 2	1
KEMESS3	Essential Chemistry 3	1
CHYELE2	Chemistry Elective 2	3
Total		73

 

Practicum + Thesis

Course Code	Course Title	Units
PRCFSCI	Food Science Practicum	3
THSFSCA	Thesis 1	1
THSFSCB	Thesis 2	1
THSFSCC	Thesis 3	1
Total		6

 

Food Science Courses

Course Code	Course Title	Units
FOODSNT	Food Science and Technology	3
FOODCHM	Food Chemistry	3
FOODSNS	Sensory Evaluation	3
FOODMIC	Food Microbiology	2
LBYKM44	Food Microbiology laboratory	1
FOODANA	Food Analysis	3
LBYKM24	Food Analysis laboratory	1
FOODPRC	Food Processing and Preservation	3
FOODENG	Food Engineering	3
KEMFEL1	Food Laws and Regulations	3
KEMFEL2	Food Science Elective	3
Total		28

 

Foundation Courses

Course Code	Course Title	Units
BASMATH	Mathematics Foundation Course	5
BASPHYS	Physics Foundation Course	3
BASSTAT	Statistics Foundation Course	3
BASBIOL	Biology Foundation Course	3
	Total	14

 

Other Science Courses

Course Code	Course Title	Units
	Physics 1	3
	Physics 2	3
	Physics 1 Laboratory	1
	Physics 2 Laboratory	1
KEMSTAT	Chemometrics	3
KEMATH1	Math Analysis 1	3
KEMATH2	Math Analysis 2	3
KEMATH3	Math Analysis 3	3
DIFEQUA	Differential Equations	3
Total		23

 

Course Descriptions

Foundation Courses

Basic Biology, 3 units	This is a lecture course on the general concepts and principles in Biology which includes an overview on basic biological chemistry, cell structures and functions, cell metabolism, reproduction, genetics, evolution and classification of living organisms. It emphasizes the study of the organ systems of vascular plants and vertebrate (mammalian) animals with reference to other groups as needed.
Basic Mathematics, 5 units	This is a course on pre-calculus covering the following topics: Basics of algebra, equations and inequalities in one variable, functions and their graphs, exponential and logarithmic functions, trigonometric functions, trigonometric identities, inverse trigonometric functions, trigonometric equations, polar coordinate system, coordinates and lines, curve sketching, conic sections, systems of equations, sequences, mathematical induction, and the binomial theorem.
Basic Physics, 3 units	This is a study of the conceptual foundations of Newtonian mechanics, electricity and magnetism.  In examining the concepts mentioned and its relevant consequences, vector methods, as well as the basic concepts of calculus will be used.
Basic Statistics, 3 units	This is a course covering basic rules of probability, discrete and continuous probability distributions, and introduction to inferential statistics.

 

Core Chemistry Courses

Level 1

Principles of Chemistry, 3 units	This course emphasizes fundamental chemical concepts and inorganic structures. Topics to be discussed include atomic and molecular structure, the periodic table and periodicity, chemical bonding, thermochemistry, kinetics and reaction rates, chemical equilibrium, acid-base and solubility equilibria and basic thermodynamics.
Principles of Chemistry laboratory, 2 units	This course develops basic chemistry laboratory skills. It includes experiments and exercises illustrating the concepts covered in Principles of Chemistry. A more detailed discussion of topics not covered extensively in the lecture is provided through additional experiments and exercises.
Inorganic Chemistry 1, 3 units	This course is devoted to the study of the principles and trends in the chemistry of the elements and the essentials of structure, bonding and reactivity of inorganic systems. Topics include electrochemistry, reduction-oxidation reactions, nuclear chemistry, descriptive chemistry of non-metals and metals.
Organic Chemistry 1, 3 units	This course is devoted to the study of the structure and stereochemistry, nomenclature, physical properties including infrared, nuclear magnetic and mass spectroscopic analysis, and synthesis and reactivity of organic molecules. Reaction mechanisms are discussed.  The first course covers the alkanes, alkyl halides, alcohols, ethers, and epoxides.
Organic Chemistry 1 laboratory, 2 units	This laboratory course is designed to develop skills and techniques in handling organic compounds. The course includes the isolation and purification of organic compounds and classical organic analysis. It provides the basic concepts and techniques involved in the determination of physical properties of organic compounds, qualitative analysis of organic compounds, and the separation and purification of organic mixtures.
Analytical Chemistry 1, 3 units	This course is designed to give the student an understanding of the principles and practice of gravimetric and volumetric methods, potentiometry and spectrophotometry, analytical measurements and data analysis.
Analytical Chemistry 1, 2 units laboratory	This course applies sampling, calibration, errors and statistical analysis to chemical determinations. Specific volumetric and spectrophotometric analytical techniques covered include aqueous solution equilibria involving acids and bases, complex formation, redox reactions, and solubility equilibria.
Physical Chemistry 1, 3 units	This course provides the foundation in chemical thermodynamics, physical and chemical equilibria, and an introduction to statistical thermodynamics.
Physical Chemistry 1 laboratory, 1 unit	This course applies the principles of thermodynamics, kinetics and spectroscopy in some illustrative experiments. It provides an interconnection between experimental observations and underlying theoretical principles in physical chemistry through a variety of physico-chemical measurement techniques.

 

Level 2

Inorganic Chemistry 2, 3 units	This course is a continuation of Inorganic Chemistry 1. It is devoted to the study of the principles and trends in the chemistry of the elements and the essentials of structure, bonding and reactivity of inorganic systems. Topics include bonding theories, symmetry and group theory, crystalline solids, and structure, electronic spectroscopy, and reactions of coordination compounds. Selected topics in organometallic and bioinorganic chemistry and catalysis are introduced.
Organic Chemistry 2, 3 units	This course is a continuation of Organic Chemistry 1. It is devoted to the study of the structure and stereochemistry, nomenclature, physical properties including infrared, nuclear magnetic and mass spectroscopic analysis, and synthesis and reactivity of organic molecules. Reaction mechanisms are discussed. The functional classes of alkenes, alkynes, aromatic compounds, carbonyl compounds, carboxylic acids and derivatives, and amines are covered.
Organic Chemistry 2 laboratory, 2 units	This course illustrates various types of organic reactions and their application in organic synthesis. It is designed to develop skills and techniques in the synthesis and characterization of organic compounds, including selected spectroscopic methods.
Biochemistry 1, 3 units	This course covers the fundamental aspects of biochemistry: the structure and function of carbohydrates, lipids, proteins and nucleic acids and selected methods of analysis, as well as some processes involved in the flow of biological information.
Biochemistry 1 laboratory, 1 unit	This laboratory course includes experiments on isolation and qualitative and quantitative tests of carbohydrates, lipids, proteins and nucleic acid; preparation of buffer solutions, enzyme assay, and enzyme kinetics.
Analytical Chemistry 2, 3 units	This course is designed to develop knowledge and skills for analytical separations and instrumental methods of analysis. Emphasis shall be placed on the principles of instrumentation, instrument components, the limitations of measurements, and the selection of appropriate techniques for specific analytical problems.
Analytical Chemistry 2 laboratory, 2 units	This course introduces chromatographic and spectroscopic techniques in chemical analysis. Methods include UV-visible spectroscopy, IR spectrometry, atomic absorption and emission spectrometry and fluorescence- and phosphorescence-based methods; and liquid and gas chromatography.
Physical Chemistry 2, 3 units	This course is a continuation of Physical Chemistry 1. It covers the application of chemical thermodynamics to physical and chemical equilibrium systems, electrochemistry, transport properties, chemical kinetics and surface chemistry.
Physical Chemistry 2 laboratory, 1 unit	A laboratory course covering experiments in electrochemistry, transference and conductance in electrolytic solutions, kinetics, absorption, polymer properties, radiochemistry and crystal structure.

 

Level 3

Analytical Chemistry 3, 3 units	This course is designed to deepen the knowledge and skills in analytical chemistry particularly in the evaluation and assurance of quality in analytical data. It includes the application of statistics for the results of the evaluation of the results of chemical analysis, as well as principles and methods of quality assurance applied to the analytical chemistry laboratory. It also presents the principles of sampling, sample preparation and calibration.
Analytical Chemistry 3 laboratory, 1 unit	This course encompasses a comprehensive approach in technical analysis, design and validation of experiments. The course is designed to hone the skills of chemistry students in laboratory techniques through the performance of industrial laboratory analyses and exposure to current good laboratory practices.
Biochemistry 2, 3 units	This course covers bioenergetics, design and regulation of metabolic pathways; and specific molecular processes involved in the synthesis and degradation of major cellular components such as carbohydrates, lipids, proteins, and nucleic acid.
Biochemistry 2 laboratory, 1 unit	This laboratory course introduces students to contemporary tools used in biochemistry and molecular biology including SDS-PAGE, DNA/RNA extraction, PCR and agarose electrophoresis.
Physical Chemistry 3, 3 units	This course is an introduction to the basic principles of quantum mechanics and its applications. It focuses on a conceptual understanding of quantum theory and the application of these and related concepts to solve chemical problems. The course traces the development of the atomic theory to quantum theory. The concepts and postulates of quantum mechanics are introduced and illustrated using simple systems including the particle in a box, the hydrogen atom, the helium atom, the hydrogen molecule ion, and the hydrogen molecule.

 

Ancillary Courses

Math Analysis 1, 3 units	A first course in Analysis covering plane analytic geometry, limits and continuity, derivatives of algebraic functions, and their applications.
Math Analysis 2, 3 units	A continuation of Analysis 1. It covers differentials, indefinite and definite integrals and their applications, derivatives and integrals of logarithmic and exponential functions, trigonometric and inverse trigonometric functions, and techniques of integration.
Physics 1 – Optics, 3 units	A study of the fundamental concepts of oscillations, waves and optics. It deals with simple harmonic motion, mechanical waves, vibrating bodies, acoustics, electromagnetic waves, and geometrical and physical optics. Some topics on relativity are also included.
Physics 1 lab	This course supplements the topics discussed in the lecture class. Specifically, experiments in waves and optics are performed to provide the student concrete applications of concepts learned in the lecture class.
Physics 2 – Electronics, 3 units
Physics 2 – lab

 

Elective Courses

Food Science Elective 1, 3 units	Food Laws and Regulations. Reviews the history of food law, enactment of laws and regulations, legal research, and regulatory agencies.  Examines the impact of mandatory and optional food laws and regulations exercised by state, federal and international agencies on food quality, safety, wholesomeness, and nutrition.
Food Science Elective 2, 3 units

 

Research and Professional Engagement

Thesis 1, 1 unit	These courses allow the student to develop the research topic proposed in Chemistry Research, through experimentation. A defended oral presentation and the submission of the written scientific report is expected in the final course.
Thesis 2, 1 unit
Thesis 3, 1 unit
Practicum, 3 units	This course provides students the opportunity to gain work experience and practical skills and develop desirable attitudes in the workplace under the supervision of a Chemistry Practicum Coordinator

 

Food Science Courses

Fundamentals of Food Science and Technology	A general introductory course in food science that includes aspects of food preservation and processing, food safety, food additives, food legislation and regulation.
Food Chemistry	The chemical composition of foods is examined especially as related to food properties and function. Reaction mechanisms of chemical processes affecting food quality are discussed. Emphasis is placed on the impact of processing on the quality of foods.  Chemistry major and minor components of food materials. Effects of changes in the chemical properties of food components on their functional, nutritional and physical properties. Inter-and intramolecular associations and their functions. Complex enzymatic and chemical relations involving food components and the effect of these reactions on the properties of food systems.
Sensory Evaluation	Trains students to measure sensory characteristics of food and use the results to evaluate the impact of factors such as ingredients, processing technology, and storage methods on food quality. Sensory attributes of foods; appearance, odor, flavor and feel of different products and the mechanisms by which those attributes are perceived. Visual, olfactory, gustatory and tactile/kinesthetic senses. Psychophysical senses; scaling, measurement, analysis and interpretation according to product characteristics. Principles of taste and odor testing, physical methods of color and texture measurements. Training sensory panels, difference testing, threshold and dilution tests, ranking tests. Descriptive and rating methods, hedonic tests.
Food Microbiology	The role and significance of microorganisms in foods with particular reference to food productions, spoilage, preservation, sanitation and poisoning. Emphasis on the use of microorganisms in bioprocessing and also their public health significance.  Study of safety aspects related to food production and consumption. Relationship of microorganisms to foods. Characteristics of predominant microorganisms in foods. Sources and significance of microorganisms in foods. Food born pathogens. Indices of food sanitary quality and microbiological standards. Presence of viruses in foods. Sporulation and sporulating organisms in foods.
Food Processing and Preservation	Chemical preservation methods: use of antimicrobials, antioxidants, curing agents. Preservation by using polymers: design and use of encapsulation systems and edible coatings and films. Preservation through food packaging. Types of packaging materials used, engineering principles of packaging, food-package interactions, recent advances in packaging, applications of nanotechnology in food packaging.
Food Analysis	Application of physical and chemical analytical methods to the quantitative determination of various food constituents and additives. Emphasis on the evaluation of methods and interpretation of results.
Food Engineering	Raw materials, handling, processing, packaging, storage and distribution of food products; cereal technology, fruit and vegetable processing, meat technology, poultry and egg technology, seafood technology, milk and dairy technology, baking and pasta technology, fat and oil technology, sugar and candy technology, cocoa and chocolate technology, coffee and tea technology, alcoholic and nonalcoholic beverage technology.

 

Additional Courses (non-CMO/PSG)

Principles of Chemistry 2, 3 units	This course is intended to take the Chemistry major into a deeper discussion of chemical bonding (valence bond and molecular orbital theories), solids, and solutions. Electrochemistry and nuclear chemistry is also covered. Applications of general chemistry concepts and principles to social issues and the environment, particularly the atmosphere, are added as enrichment topics.
Chemometrics, 3 units	The course is an introduction to applied chemometrics and very relevant to data analysis within chemoinformatics, bioinformatics and process chemistry. Chemometric methods, Principal Component Analysis (PCA) and Partial Least Squares (PLS) regression, including common data pre-processing are covered. Some mathematical and statistical expressions will be used in the course and a variety of data (e.g. chemical, sensory and spectroscopic data) will be used as examples.
Math Analysis 3, 3 units	A continuation of Analysis 2. It covers polar coordinates, indeterminate forms and improper integrals, infinite sequences and series, 3-dimensional space, quadratic surfaces, functions of several variables and evaluation of multiple integrals in Cartesian coordinates.
Differential Equations, 3 units	This is a course in the solution of first order differential equations, and higher order differential equations, Laplace transforms, power series method and boundary value problems.
Organic Chemistry 3, 3 units	This course covers advanced topics in organic chemistry including molecular orbitals, pericyclic reactions, and enolates. Molecular structure elucidation from NMR spectra, utilizing one- and two-dimensional techniques, along with mass spectral information is emphasized.
Chemistry Research, 2 units	This course is designed to prepare students to undertake research in chemistry. It is devoted to the conceptualization, organization and planning of an original project in chemistry. It seeks to familiarize the student with the chemical literature as well as with legal and social issues confronting researches, ethics, and conduct of research, intellectual property rights, scientific writing. The course requirements include the submission of a research proposal.
Chemistry Seminar, 1 unit	This course is designed to help the student to develop an awareness of recent developments in the field by attending and actively participating in chemistry seminars. The course seeks to train the students to present result, conclusion and views in public. The student is required to present a seminar on a chosen topic, attend department seminars and prepare reaction papers.

 

Table 3. Comparison with other Chemistry programs

Course	BS CHY-FSC	BS BCH	BS CHY	BS CHYB	CHED Minimum Requirements for BS Chemistry
General Education	44 + (6)* units	44 + (6)* units	44 + (6)* units	44 + (6)* units	44 + (6)* units
Lasallian Core Curriculum	9 + (3)*	9 + (3)*	9 + (3)*	9 + (3)*
Foundation	14	14	11	11
Chemistry	66	63	69	69	54
Electives	6	6	9	9
Thesis + Practicum	6	6	6	6	6
Other Sciences	23	23	23	23	14
Program specific	22 (Food Science)	13 (Biology) 8 (Biochemistry)		12 (Business)	6
Total Number of Units	190 + (9) units	186 + (9)	171 + (9)	183 + (9)	130 units
	199	195	180	192
Duration	12 terms	12 terms	12 terms	12 terms	8 semesters

* non academic units