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This course aims to introduce the principles of typical unit operations involved in chemical and petrochemical industry such as drying of process material, adsorption and fixed-bed separation, membrane separation, mechanical-physical separation and crystallization. At the end of this course, it is expected that the students will understand theories, principles, calculations and basic design parameters associated with every unit operation.

This course introduces the concept of upstream, midstream and downstream activities of the oil and gas industry. By the end of this course, readers should be able to identify and describe the main branches of petroleum exploration and exploitation activities such as geology, drilling, reservoir engineering and production. Readers should also be able to explain the stages and process of hydrocarbon formation, how it is found and later produced. To complete the understanding of the oil and gas life cycle, the midstream and downstream aspects of the oil and gas industry such as, topsides facilities, refinery operations, gas processing, product transportation as well as economy aspects and  current issues affecting the industry will also be covered.


This course discusses some introductory to thermodynamics in physical chemistry followed by continuation topics related to liquids and their mixtures, principles of chemical equilibrium and rate reactions. The solid surfaces including their applications will be also be discussed in this course. The development of key skills is facilitated by a program of tutorials and practical.

This subject covers the knowledge of the reaction kinetics and reactor design which distinguishes chemical engineer from other engineers. The course introduces the basic design calculation and design of chemical reactors at the ideal conditions. The topics covered in this subject are kinetics of homogenous reactions, chemical reactions in batch and continuous reactor, multiple reactions and reactor heat effect.


This course is designed to introduce the applications of certain unit operations in the processing of different types of food products. The principles and methods of heating and dehydration, refrigeration and freezing, are discussed with emphasis on their applications in the processing of food products. The course will also provide an appreciation on the importance of food packaging, food safety and hygiene.