LV EN RU DE FR

Food Organic Chemistry

Course developer

Prior knowledge

Ķīmi2020, Inorganic and Analytical Chemistry

Course abstract

The aim of the study course is to acquire knowledge about compounds with functional groups - alcohols, phenols, aldehydes, ketones, amines, carboxylic acids, hydroxy acids, and the structure and chemical properties of amino acids. Describe the main components of food products - proteins, carbohydrates and lipids, as well as nucleic acids and heterocyclic compounds.

Learning outcomes and their assessment

After the course studies the student will have:
in-depth knowledge of the structure and properties of organic compounds and natural substances - lipids, carbohydrates, nucleic acids, proteins - tests.
skills to test the properties of organic compounds, lipids and carbohydrates - laboratory work.
competence - the ability to use independently acquired knowledge and skills in explaining the results of laboratory work.

Pēc kursa studijām studentam būs:
padziļinātas zināšanas par organisko savienojumu un dabas vielu - lipīdu, ogļhidrātu, nukleīnskābju, proteīnu uzbūvi un īpašībām – kontroldarbi.
prasmes pārbaudīt organisko savienojumu, lipīdu un ogļhidrātu īpašības - laboratorijas darbi.
kompetence – spēja patstāvīgi iegūtās zināšanas un prasmes izmantot skaidrojot laboratorijas darbu rezultātus.

Course Content(Calendar)

1. Introduction to organic chemistry. Structure and properties of hydrocarbons 1st, 2nd lecture (2h). Introduction to laboratory work. Homework - to solve the tasks of the 1st test (2h).
2. Hydroxyl group-containing compounds - 3rd, 4th lecture (2h). Hydrocarbons - Test 1. Properties of alcohols and phenols - 1st laboratory work (2h).
3. Compounds containing carbonyl and amino groups - 5th, 6th lecture (2h). Properties of aldehydes and amines - 2nd laboratory work. Homework - to solve the tasks of the 2nd test (2h).
4. Carboxylic acids and esters - 7th, 8th lecture (2h). Compounds containing hydroxyl, carbonyl and amino groups-2. test. Properties of carboxylic acids, esters and amides - 3rd laboratory work (2h).
5. Hydroxy acids - 9th, 10th lecture (2h). Properties of hydroxy acids - Laboratory work 4 (2h).
6. Optical isomerism - 11th, 12th lecture (2h). Homework - to solve the tasks of the 3rd test (2h).
7. Lipids: fatty acids - 13th, 14th lecture (2h). Carboxylic acids, esters and hydroxy acids - Test 3 (2h).
8. Fats and oils - 15, 16. lecture (2h). Lipid properties - Laboratory work 5 (first part) (2h).
9. Polar lipids and sterols - 17th, 18th lecture (2h). Lipid properties - Laboratory work 5 (second part). Homework - to solve the tasks of the 4th test (2h).
10. Monosaccharides - Lectures 19, 20 (2h). Lipids - Test 4. Properties of monosaccharides and disaccharides - Laboratory 6 (first part) (2h).
11. Disaccharides - Lectures 21, 22 (2h). - Properties of monosaccharides and disaccharides - Laboratories 6 (second part). Homework - to solve the tasks of the 5th test (2h).
12. Polysaccharides - Lectures 23, 24 (2h). Monosaccharides and disaccharides - Test 5. Properties of polysaccharides - 7th laboratory work (2h).
13. Nucleic acids - 25th, 26th lecture (2h). Homework - to solve the tasks of the 6th test (2h).
14. Amino acids - Lectures 27, 28 (2h). Polysaccharides and nucleic acids - Test 6 (2h).
15. Proteins - 29th, 30th lecture (2h). Homework - to solve the tasks of the 7th test (2h).
16. Summary of lipids, carbohydrates and proteins in food - Lectures 31, 32 (2h). Amino acids and proteins - Test 7. Defense and crediting of laboratory works (2h).

Requirements for awarding credit points

The study course ends with an exam. The exam is taken by those students who have passed 7 tests and 7 laboratory works.

Description of the organization and tasks of students’ independent work

1. The student independently prepares for seven tests, solving homework assignments.
2. The student independently prepares laboratory work protocols for their transfer.

Criteria for Evaluating Learning Outcomes

The study course ends with a written exam. The study course is passed if the exam grade is not lower than "4" (almost average).
A student can obtain a successful assessment in the test and exam if at least 50% of the questions are answered correctly.
Laboratory work is included if the obtained observations are based on the reaction equation and are reflected in the conclusions.

Compulsory reading

1. Kreicbergs V. Organiskās un pārtikas ķīmijas pamati. Mācību līdzeklis. Jelgava: LLU, 2008. 228 lpp.
2. Baltess V. Pārtikas ķīmija. Rīga: Latvijas Universitāte, 1998. 478 lpp.
3. Clayden J., Greeves N., Warren S., Wothers P. Organic Chemistry. New York: OXFORD, 2007. 1512 p.
4. Sorrell T.N. Organic Chemistry. 2nd Edition. Califfornia: University Science Books, 2006. 988 p.

Further reading

Belitz H.-D., W. Grosch, Scheiberle P. Lehrbuch der Lebenmittelchemie, 6. Aufgabe. Berlin etc: Springer – Verlag, 2008. - 1118 S.
Bülle J., Hüttermann A. Das Basiswissen der organischen Chemie. Stuttgart, New York: Georg Thieme, 2000. - 466 p.
Clayden J., Greeves N., Warren S., WothersP. Organic Chemistry. New York: OXFORD, 2007. - 1512 p.
König B., Butenschön H. Organische Chemie: Kurz und Bündig für die Bachelor – Prüfung. Weinheim: WILEY-VCH, 2007. - 445 S.
McMurry J. Organic Chemistry, 7th Editition. – Belmont: Thomson Learning, Inc., 2008 - 1191 p.
Sorrell T.N. Organic Chemistry, 2nd Edition. Califfornia: University Science Books, 2006. 988 p.
Valters R. Organiskā ķīmija (pamatkurss), - Rīga , RTU izdevniecība, 2007. - 187 lpp.
Vollhardt K.P.C., Shore N.E. Organic Chemistry: Structure and Funktion, 5th Editition. – New York: W.H. Freeman and Company, 2006. - 1254 p
Под ред. Ивина Б.А. и Пиотровского Л.Б. Opганическая химия: в вопросах и ответах. Caнкт-Петербург: Наука, 2002. - 510 c.

Periodicals and other sources

1 “Food Chemistry” (IF-3.9). ISSN: 0308-8146. Izdevējs “Elsevier” Pilni teksti LLU FB abonētajā datubāzē “Science Direct” Pieejams: https://www.sciencedirect.com/journal/food-chemistry
2. Food Quality and Preference ISSN: 0950-3293 Pilni teksti LLU FB abonētajā datubāzē “Science Direct” Pieejams: Pilni teksti LLU FB abonētajā datubāzē “Science Direct” Pieejams: https://www.sciencedirect.com/journal/food-quality-and-preference

Notes

Obligatory study course for study programm "Food Quality and Innovations" students in 2nd semester.