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This subject builds on your basic knowledge of Chemistry I, and how it is applied in understanding the chemistry of organic compounds found in foodstuffs and living organisms. The purpose of this subject is to introduce the Biotechnology and Food Technology students to the bio/chemical composition of foodstuffs. The chemical structures of these compounds will be elucidated. The sources of the food constituents will be identified and their reactions with other agents will be explained. Finally, the metabolic processes that produce energy after the food has been consumed will be explained. This subject contributes to the following qualification exit level outcomes (ELOs): “Demonstrate knowledge and understanding of the techniques and applications in industrial and environmental biotechnology (S.O. 1.3)”