Cell structure and functions of macromolecules; kinetic and potential energy; chemistry of life and molecules of life, structure of large biological molecules; prokaryotic and eukaryotic cells; basic plant and animal cell structures, cellular organelles; principles of genetics, mitosis and meiosis, transcription and translation, inheritance pattern; proteins synthesis, enzymes, molecules of energy; photosynthesis and cellular respiration (aerobic, anaerobic and fermentation); plant physiology (function and reproduction); interaction between cells and their environment and structures within the cells which are involved in these interactions; diversity of life and evolution, introduction to ecology.

Periodic table of elements (groups, periods, family), atomic structure, atoms and elements, atomic and ionic sizes; chemical bonding of elements (ionic and covalent); elements and their physical characteristics; physical mixture versus chemical compounds; expression of chemical reactions; balancing chemical equations (atoms, moles, density, chemical prefixes, international system of units (SI Units), molarity, PPM and % solutions); scientific measurements (precision, accuracy, uncertainly in measurements, significant figures and rounding); acids and base reactions, strong and weak acids, pH of strong and weak acids/bases; pH (pH definition, scale and calculation, buffering capacity, soil/natural waters pH, soil pH requirements); titration (acid-based titration, precipitation titration, redox titration); redox reactions; indicators and buffer solutions; chemistry in aqueous solutions; factors affecting chemical reaction (physical state, concentration, temperature, catalytic influences, and pressure) classification of organic compounds based on functional groups, structure, bonding and physical properties (boiling points and solubility); different types of biomolecules (amino acids, proteins, carbohydrates, fats, enzymes and vitamins).

During the practical sessions students will learn fundamental Good Laboratory Practices used in Biology, Chemistry, and Biochemistry, including microscopy, pipetting techniques and making up solution testing accuracy and repeatability, making up solutions, concentration calculation, titration, DNA extraction and analysis, enzyme activity, protein extraction and analysis, determination of glucose concentrations. These practicals will be applied to agri-environmental science and food science.