B5298 - Fundamentals of Organic Chemistry Applied to Food and Beverages

Learning outcomes

By the end of the course, students will possess knowledge of the structure and reactivity of organic molecules and will be able to understand the molecular mechanisms involved in the chemical transformations of food products.

Course contents

1. Alkanes, Alkenes, and Alkynes: structure and nomenclature.

2. Stereochemistry: stereoisomerism. Definition and classification of stereoisomers. Configurational nomenclature of chiral centers (R/S) and cis–trans nomenclature. Chemical, physical, and optical properties of enantiomers and diastereoisomers. Meso compounds and racemic mixtures.

3. Relationship between the structural features of organic molecules and their melting and boiling points. Basic concepts of thermodynamics. Relationship between molecular structure and stability: the case of cyclic compounds.

4. Systematic (IUPAC) and traditional nomenclature of the main classes of organic compounds: alcohols, ethers, aldehydes, ketones, carboxylic acids, esters, amines, thiols, and thioethers. Structure, properties, and reactivity of carbonyl and carboxyl functional groups.

5. Relationship between molecular structure and acid–base properties. Effect of carbon atom hybridization on the acidity and basicity of organic compounds. Factors influencing the stability of carbocations and carbanions.

6. Benzene and Aromaticity: structure of benzene and criteria for aromaticity. Benzene derivatives and resonance. Electronic effects of substituents (inductive and conjugative/resonance effects) and their influence on the reactivity and acid–base properties of aromatic compounds.

7. Compounds Containing Carbonyl and Carboxyl Groups: nomenclature and properties of aldehydes, ketones, carboxylic acids, and esters.

8. Chemical Reactions of Organic Compounds. Nucleophilic addition to the carbonyl carbon. Nucleophilic substitution at the carboxyl carbon. Acid- and base-catalyzed ester hydrolysis (saponification). Electrophilic addition to alkenes and alkynes: addition of hydrogen halides. Electrophilic aromatic substitution in the benzene ring: bromination, nitration, sulfonation, and alkylation. Electrophilic substitution in benzene derivatives. Effects of substituents: activating and deactivating groups, ortho–para directing and meta-directing groups. Nucleophilic substitution at saturated carbon (SN1 and SN2 mechanisms).

9. Structure, Nomenclature, Classification, and Properties of the Main Biomolecules: monosaccharides, oligosaccharides, and polysaccharides; amino acids and proteins; lipids.

Readings/Bibliography

Students are advised to consult Organic Chemistry textbooks designed for undergraduate programmes in non-chemistry fields, including:

Wade, Fundamentals of Organic Chemistry, Piccin.

Solomons, Fundamentals of Organic Chemistry, Zanichelli.

McMurry, Fundamentals of Organic Chemistry, Zanichelli.

Teaching methods

The module consists of 36 hours of lectures, during which the theoretical aspects of the topics covered are presented. Following the introduction of the fundamental concepts, practical exercises are proposed to promote understanding and consolidation of the theoretical material. Examples concerning the structure, properties, and functions of organic substances are mainly drawn from compounds of relevance to Food Science and Technology.

The course also includes 16 hours of classroom tutorials, during which students apply the knowledge acquired to solve basic organic chemistry problems and exercises for formative (non-assessed) purposes, as well as 8 hours of laboratory sessions aligned with the topics covered in the lectures.

Considering the nature of the activities and teaching methods involved, students participating in this course are required to complete Modules 1, 2, and 3 of the specific health and safety training for study environments. Further information on these modules can be found in the dedicated section of the Degree Programme website: Mandatory Health and Safety Training — Food Technology Bachelor’s Degree – Cesena: [https://corsi.unibo.it/laurea/TecnologieAlimentari/formazione-obbligatoria-su-sicurezza-e-salute].

Assessment methods

Assessment of learning outcomes is based on a final oral examination aimed at verifying the achievement of the course learning objectives and the acquisition of the knowledge and skills covered in the programme. The examination consists of oral questions and the solution of exercises requiring limited mathematical complexity.

Assessment will be based on the student's knowledge of the topics covered, ability to apply acquired concepts to problem-solving, capacity to establish connections among topics through logical and deductive reasoning, and appropriate use of technical language and terminology.

The final grade will also take into account participation in the laboratory sessions, which is optional, and the quality of the associated Laboratory Reports, which must be submitted to the instructor by the end of the course. Laboratory Reports may be awarded up to 2 additional points, which will be added to the grade obtained in the oral examination.

During the examination, the use of supporting materials is not permitted, including textbooks, notes, and any other teaching materials.

Students with Specific Learning Disorders (SLD), temporary or permanent disabilities, are encouraged to contact the relevant University Office in advance (https://site.unibo.it/studenti-con-disabilita-e-dsa/it). The Office will propose any appropriate accommodations to the students concerned. Such accommodations must be submitted to the instructor for approval at least 15 days in advance; the instructor will evaluate their suitability also in relation to the learning objectives of the course.

Teaching tools

During lectures, the Professor will use PowerPoint presentations, which will be made available to students through the Virtuale platform prior to the start of teaching activities.

The presentations constitute teaching materials intended exclusively for students officially enrolled in the Degree Programme in Food Technologies. They may not be reproduced, distributed, shared, or used, in whole or in part, outside this context without the prior authorization of the instructor.

Office hours

See the website of Elena Babini