Food Chemistry Lecture Series (Kindle Edition)
- Q1. Who is this series designed for?
A1. This series is designed for beginners in Food Chemistry, including students in food science, nutrition, and related fields. The simple diagrams and explanations also make it useful for professionals who want to review the basics in English.
- Q2. Do I need a background in chemistry to understand these lessons?
A2. No advanced background is required. Lesson 1 starts from the basics of atoms and chemical bonds, and each lesson builds step by step with clear illustrations. Even those with only high school chemistry knowledge can follow.
- Q3. How many lessons are included in the full series?
A3. The complete series consists of 15 lessons. Currently, Lessons 1–5 are available in English, covering fundamental topics such as atoms, molecules, carbohydrates, lipids, and proteins. Future lessons will cover vitamins, minerals, food texture, and more.
- Q4. Are the diagrams and figures original? Can I use them for study materials?
A4. Yes, all diagrams are original and created for this series. You may use them for your personal learning and study notes. For classroom or public use, please contact the author for permission.
- Q5. How can I give feedback or ask questions about the book?
A5. I would be happy to hear your thoughts and questions. Please send your feedback through the form below:
Food chemistry Lecture Series2 backupsite Although I may not be able to reply to every message, I read each one with care.