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Search results: 22
SSF2034 Sem 2 24/25 (Prof Dr Poline Bala): Social Theory SSF2034 Sem 2 24/25 (Prof Dr Poline Bala)
Course modified date: 6 July 2025
The first part of this course discusses the nature of theory and traces the emergence and development of a systematic study of society. The discussion on the conceptualization of the "social" and "society" as objects of empirical and systematic enquiry highlights the contribution of early Enlightenment thinkers such as Charles Montesquieu, Jean Condorcet, and Claude-Henri de Saint-Simon. These discussions culminate in an examination of the contributions of Herbert Spencer and Auguste Comte towards the development of a systematic study of society. The second part of the course focuses on the intellectual biographies, social thoughts, and theories of society of Karl Marx, Max Weber, and Emile Durkheim. The discussion highlights the different perspectives, emphasis, and assumptions that underpin the thoughts of these three theorists. The course concludes with discussions on the influence of these three early social theorists on modern social theories and perspectives on society.
Upon completion of this course, student should be able to:
CLO1 : Differentiate the scientific meaning of theory from its meanings as often used in everyday discourses [C4]
CLO2 : Explain the roots of contrasting views in sociological theories and indeed in the social sciences thus be empowered to be critical in their intellectual approach [C2]
CLO3 : Explain the sociological perspectives in analyzing and explaining social phenomena [A3]
Upon completion of this course, student should be able to:
CLO1 : Differentiate the scientific meaning of theory from its meanings as often used in everyday discourses [C4]
CLO2 : Explain the roots of contrasting views in sociological theories and indeed in the social sciences thus be empowered to be critical in their intellectual approach [C2]
CLO3 : Explain the sociological perspectives in analyzing and explaining social phenomena [A3]
- Teacher: Poline Bala
- Enrolled students: 65
Category: Undergraduate
STK31043 Sem 3 24/25: Food Chemistry And Analysis STK31043 Sem 3 24/25: FOOD CHEMISTRY AND ANALYSIS
Course modified date: 19 August 2025
Food chemistry deals with the chemical composition and chemical changes that are related to food
appearance, odor, flavor, nutrition, and storage. The chemistry of foods is affected by attempts to achieve
long-term preservation such as thermal processing, freezing, concentration, dehydration, irradiation, and the
addition of chemical preservatives. Also, the chemistry of foods may be affected by disrupting tissue as in
grinding, cutting, peeling, and mashing. This course will be an overall look at chemicals in foods and
chemical reactions, which occur during the storage and preparation of foods. The chemistry of food
components including water, carbohydrates, lipids, protein, minerals and enzymes as well as additives
including preservatives, colorants, flavour, antioxidants and sweeteners will be studied. This course also
discusses the principles of chemical and physical analyses of foods. Chemical analyses cover the principles of
macro component analyses of foods (moisture, ash, digestible and non-digestible carbohydrates, proteins,
lipids) by conventional and instrumental techniques. Physical analyses cover analyses of density,
rheology, texture, and color of foods.
- Teacher: Rachel Marcella anak Roland
- Enrolled students: 2
Category: Undergraduate