06329 - Chemistry Of Natural Compounds

Learning outcomes

At the end of the Organic Chemistry course, the student will have acquired the foundational knowledge needed to understand the relationships between the structure, properties, and reactivity of organic molecules, with particular attention to the main classes of food-related and natural biomolecules. The student should be able to predict the chemical behavior of a molecule based on its structure.

Course contents

Introduction: Primary and secondary metabolites. Review of the concepts of isomerism and stereochemistry (this topic is further explored through a laboratory session). Structure and properties of cycloalkanes and substituted cycloalkanes.
Monosaccharides: Nomenclature, configuration, linear structure, hemiacetal bond and cyclic structure, representation of monosaccharides using Fischer, Haworth, and conformational projections, mutarotation, reduction, oxidation, and the concept of reducing sugars (this topic is further explored through a laboratory session), reactions of hydroxyl and carbonyl groups. The glycosidic bond. Structure and properties of the main disaccharides and oligosaccharides.
Polysaccharides: Structure and properties of the main polysaccharides (starch, glycogen, cellulose, inulin, chitin, peptidoglycan, glycosaminoglycans, pectins, hemicelluloses). Dietary fiber.

Amino acids: Classification, structure, stereochemistry, and acid-base properties of the 20 proteinogenic amino acids. Titration of amino acids (this topic is further explored through a laboratory session).
Peptide bond: Structure and properties. Primary, secondary, tertiary, and quaternary structure of proteins. Glycoproteins. Protein solubility (effect of pH and salts). Protein denaturation. Structure-function relationships in selected food proteins: caseins, actin and myosin, collagen.

Carboxylic acids. Fatty acids and eicosanoids. The ester bond.
Triglycerides: Fats and oils, structure and properties. Polymorphism of triglycerides. Hydrogenation reaction. Saponification reaction (this topic is further explored through a laboratory session). Phospholipids. Glycolipids. Waxes. Main classes of terpenes.

Basic structure of DNA and RNA and organization of genetic material in cells.

Readings/Bibliography

Solomons, "Fondamenti di Chimica Organica“ - ZANICHELLI; McMurray, "Fondamenti di Chimica Organica“ - ZANICHELLI; Wade, «Fondamenti di Chimica Organica» - PICCIN; McMurray, "Chimica Organica un approccio Biologico“ - ZANICHELLI; in general, any organic chemistry textbook for undergraduate (bachelor's level) students.

As a supplement for certain topics: 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 Bachelor's Degree Program in Food Technologies and represents the second module of the Integrated Organic Chemistry Course (12 ECTs) — the first module is Fundamentals of Organic Chemistry, taught by Prof. Luca Laghi. Both modules are held during the second semester, but the Chemistry of Natural Substances module begins a couple of weeks after the start of the semester to allow students to acquire the basic concepts of organic chemistry, which are a prerequisite for understanding the chemistry of natural substances. Each of the two modules is worth 6 ECTS credits.

The module is structured around in-class lectures, where the theoretical aspects of the topics are first presented. After introducing the basic concepts, applied exercises are used as a method to support the understanding of theoretical knowledge. Examples related to the structure and function of natural organic substances mainly focus on those relevant to food science. During the course, some in-class exercises are carried out (in which students solve problems independently, without evaluation by the iteacher, applying the concepts learned during lectures to the resolution of basic organic chemistry exercises), along with four laboratory sessions related to the topics covered.

In consideration of the kind of activities and teaching methods adopted, the attendance of this laboratory activity requires that all students have followed the Modules 1 and 2 carried out in e-learning mode [https://www.unibo.it/it/servizi-e -opportunities/health-and-assistance/health-and-safety/safety-and-health-in-places-of-study-and-traineeship] and participated in Module 3 of specific training on "safety and health in places of study". Information on the dates and methods of attendance of Module 3 can be consulted in the appropriate section of the study course website.

Assessment methods

Assessment of learning is carried out through a final oral exam covering both teaching modules of the Integrated Organic Chemistry Course (i.e., Fundamentals of Organic Chemistry – taught by Prof. Luca Laghi – and Chemistry of Natural Substances). The final grade will be the average of the scores obtained in each individual module.

For the Chemistry of Natural Substances module, the oral exam aims to assess the acquisition of the knowledge outlined in the course objectives and will consist of oral questions and exercises involving limited mathematical complexity.

The score will be based on the student's knowledge of the topics covered in the syllabus, their ability to apply acquired concepts to solve exercises, their capacity to logically and deductively connect topics, and their use of correct and appropriate technical language and terminology. The final score will also take into account participation (optional) in laboratory sessions and the evaluation of the corresponding lab reports, which must be submitted to the instructor at the end of the course. The maximum score awarded for the lab reports is two points, which will be added to the result of the oral exam. The final grade obtained in Chemistry of Natural Substances will be averaged with the grade obtained in Fundamentals of Organic Chemistry.

During the exam, the use of supporting materials such as textbooks or notes is not permitted, while the use of a calculator is recommended.

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students ) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

The instructor will use PowerPoint presentations during lectures, which will be provided to students before the start of the course and made available on the Virtuale platform.

These presentations are educational materials intended exclusively for students officially enrolled in the Bachelor's Degree Program in Food Technologies, and must not be shared or used outside this context under any circumstances.

Links to further information

https://www.unibo.it/sitoweb/elena.babini2/didattica

Office hours

See the website of Elena Babini