University of Hong Kong

This course examines the intricacies of Android Mobile Application development. Throughout the course students must program a number of smaller tutorial applications, concurrently with a larger course long programming project, an application of their own design. In parallel with these programming assignments, students learn details of Android application design through tutorials and lectures.

This course examines English as a historical, sociocultural, ideological and personal reality for Hong Kong speakers. It covers the legitimacy of Hong Kong English (HKE) as a variety in its own right and its sociolinguistic backing; the attempts at drawing up a phonology and a morphosyntax of HKE as well as the complications involved; the current standing of HKE in comparison with the ‘inner-circle’/‘standard’ varieties (British and American English) and other varieties (e.g., other Asian Englishes); and the values of HKE as an ideological concept, a fiction, and/or as protean yet homely, lay experience.

This course discusses statistical mechanics and thermodynamics in the advanced undergraduate level with vigorous mathematical treatment. It serves as a core course for physics major students as well as an elective core for those who are interested to gain a deep understanding of statistical mechanics and thermodynamics and to apply related techniques in their own majors. This is also an essential course for those who plan to pursue postgraduate studies in physics or related disciplines. Both conceptual ideas and mathematical treatment are emphasized. Topics include: Elements of Ensemble Theory, Boltzmann, Fermi and Bose-Einstein statistics. Partition function and the laws of Thermodynamics. Disorder and entropy; concept of temperature; the free energy. Density of states. Classical gas, electrons in metals, and black body radiation. Heat capacities. Thermal properties of magnetic systems. Assessment: assignments, final exam, test, lab reports.

This course examines the rapidly emerging functional food/nutraceutical industry with an emphasis on the history, regulation, chemical basis and quality control of  healthy ingredients/products and their effects on human health. It covers concepts, history and global regulations of functional foods and nutraceuticals; classification of functional foods and nutraceuticals based on their chemical structures; unsaturated fatty acids, proteins, food pigments and dietary fibers as healthy food ingredients; health benefits of dietary phenolics, terpenes, phytosterols and sulphur-containing compounds; probiotics and prebiotics; small berries, spices, teas and herbs for health; and quality control and assurance of functional foods and nutraceuticals.