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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.

Course Content(Calendar)

1. Introduction to organic chemistry. Structure and properties of hydrocarbons (Lecture 2h). Seminar – Safety techniques when working with organic compounds (2h). Independent work – solving the tasks of the 1st test.
2. Compounds containing hydroxyl groups (Lecture 2h). Hydrocarbons – Test 1. Laboratory work - Properties of alcohols and phenols (2h).
3. Compounds containing carbonyl groups and amino groups – (Lecture (2h). Laboratory work - Properties of aldehydes and amines (2h). Independent work – solving the tasks of the 2nd test.
4. Carboxylic acids and esters (Lecture 2h). Compounds containing hydroxyl groups, carbonyl groups and amino groups – 2nd test. Laboratory work - Properties of carboxylic acids, esters and amides (2h).
5. Hydroxy acids (Lecture 2h). Laboratory work - Properties of hydroxy acids (2h).
6. Optical isomerism (Lecture 2h). Seminar - Optical isomerism: work with models (2h). Independent work - solving the tasks of the 3rd test.
7. Introduction to lipids. Fatty acids (Lecture 2h). Carboxylic acids, esters and hydroxy acids - 3rd test. Seminar - Structure of unsaturated fatty acids (2h).
8. Fats and oils (Lecture 2h). Laboratory work - Properties of lipids (2h).
9. Polar lipids and sterols (Lecture 2h). Seminar - Properties of triacylglycerides (2h). Independent work - solving the tasks of the 4th test.
10. Monosaccharides (Lecture 2h). Lipids - 4th test. Laboratory work - Properties of monosaccharides (2h).
11. Disaccharides (Lecture 2h). Laboratory work - Properties of disaccharides (2h). Independent work - solve the tasks of the 5th test.
12. Polysaccharides (Lecture 2h). Monosaccharides and disaccharides - 5th test. Laboratory work - Properties of polysaccharides (2h).
13. Nucleic acids (Lecture 2h). Seminar - Tautomerism of purine and pyrimidine bases (2h). Independent work - solve the tasks of the 6th test.
11. Disaharīdi (Lekcija 2h). Laboratorijas darbs - Disaharīdu īpašības (2h). Patstāvīgais s darbs – risināt 5. kontroldarba uzdevumus .
12. Polisaharīdi (Lekcija 2h). Monosaharīdi un disaharīdi - 5. kontroldarbs. Laboratorijas darbs - Poilsaharīdu īpašības (2h).

13. Nukleīnskābes (Lekcija 2h). Seminārs – Purīna un pirimidīna bāzu tautomērija (2h). Patstāvīgais darbs – risināt 6. kontroldarba uzdevumus.

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

Baltess V. Pārtikas ķīmija. - Rīga: Latvijas Universitāte, 1998. - 478 lpp.
Kreicbergs V. Organiskās un pārtikas ķīmijas pamati. Mācību līdzeklis. – Rīga: Drukātava, 2008. - 228 lpp.
Kūka M. Organisko savienojumu nomenklatūra. Mācību līdzeklis. – Rīga: Drukātava, 2007. - 72 lpp.
Kūka M. Ogļhidrāti. Mācību līdzeklis organiskajā ķīmijā. – Rīga: Drukātava, 2007. - 58 lpp.
Kūka M. Lipīdi. Mācību līdzeklis organiskajā ķīmijā. – Rīga: Drukātava, 2007. - 46 lpp

I. Meirovics. Organiskā ķīmija. - R: Zvaigzne 1992. - 526 lpp.

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

The mandatory course is intended for the second level professional higher education study program “Food technology” full time students.