06329 - Chemistry Of Natural Compounds

Learning outcomes

At the end of the teaching of Organic Chemistry, the student has the basis for understanding the relationships between structure, properties and reactivity of the organic molecules, with particular reference to those of interest and those of natural food; the student, in this way, is then able to predict, starting from the structure of a molecule, how it can behave.

Course contents

Introduction: primary and secondary metabolites. Structure and properties of cycloalkanes. Monosaccharides: configuration, cyclic structure, redox reactions, reactions of oxidrilic and carbonilic groups. Disaccharides and Polysaccharides. The natural and synthetic sweeteners. Sweetness of sugar and substitutes. Carboxylic Acids. Fatty acids and eicosanoids. Triglycerides: fats and oils. Soaps and Detergents. Phosfolipids. Glycolipids. Waxes. Terpenes, prostaglandins and steroids. Aminoacidis: classification, structure and acid-base properties. Peptides and peptide bond: structure. The primary, secondary, tertiary and quaternary structure of proteins. Glycoproteins. Structure of DNA and RNA. Organization of the genetic material in cells.

 

 

Readings/Bibliography

Solomons, "Fondamenti di Chimica Organica“ - ZANICHELLI McMurray, "Fondamenti di Chimica Organica“ - ZANICHELLI McMurray, "Chimica Organica un approccio Biologico“ - ZANICHELLI Cabras, Martinelli “Chimica degli alimenti” - PICCIN Coultate “La chimica degli Alimenti” - ZANICHELLI

Teaching methods

The course takes place in the second semester of the first year of the degree course in Food Technology and is the second module of the course of Organic Chemistry (CI 12 cfu). Both modules are held in the second half but the form of Chemistry of Natural Substances begins about a month after the beginning of the semester in order to enable students to acquire the basic knowledge of organic chemistry in preparation for the chemistry of natural substances. Each of the two modules is 6 cfu. The module is divided into lessons in the classroom, where first the theoretical aspects of the topics are covered. After introducing the basics, application exercises are used as a method for understanding the theoretical concepts. The examples on the structure and function of natural organic substances mainly relate to those of interest to the food science. Two laboratory exercises will take place during the course, related to the main topics.

Assessment methods

The assessment of learning occurs through a final oral test on both modules, which may be split in different moments of verification. In any case the teachers of the two modules will be both present during the test. The final grade will be an average of the scores obtained for each module. For the chemistry of natural substances the final score will address participation in laboratory exercises and evaluation of the report with a maximum score of 1 point that will be added to the outcome of the oral examination. The oral exam is designed to test the acquisition of knowledge provided in detail in the objectives of the course and will consist of oral questions and exercises with limited mathematical complexity, aimed at verifying the understanding the theoretical arguments. During the test it is not allowed the use of support materials such as textbooks, notes while it is recommended to use the calculator.

Teaching tools

Crucial will be the use of power point presentations provided by the teacher

Office hours

See the website of Elena Babini