The College of Science at the University of Karbala organized a training course on the role of chemistry in making food for undergraduate students.
The course, which lasted for three days, aims to introduce the importance of food in daily life and the role of chemistry in the formation of life molecules that contribute to making food.
The course touched on the most important stages of making food inside the human body, as well as the role of chemistry in manufacturing biomolecules in plants, animals and humans.
I watched videos, illustrations and diagrams about the molecules that make up food.
