Course code PārZ5024
Credit points 3
Total Hours in Course81
Number of hours for lectures20
Number of hours for seminars and practical classes4
Independent study hours57
Date of course confirmation12.01.2024
Responsible UnitInstitute of Food
The objective of the course is to provide thorough knowledge on chemical structure and chemical transformations of the low molecular weight compounds forming food ingredients (proteins, lipids, carbohydrates, vitamins, minerals, etc.).
The tasks of the course are:
1) deepening of the knowledge on the structure and possible transformations of chemical compounds (organic and inorganic) as a result of the action of the environment and other compounds;
2) deepeding of the knowledge on detection methods of the low molecular weight (organic and inorganic) compounds.
Knowledge:
1) about construction and periodical system of chemical elements, chemical composition and possible chemical transformations of the compounds that make up the food composition;
Practical skills:
2) individually or cooperating in small groups explain, analyse and assess construction of the chemical compounds and their elements and forecast their possible chemical transformations;
3) encourage further learning and acquirement of knowledge by using different sources of information;
Competencies:
4) in the course “Food chemistry” will be able to understand and forecast the chemical changes of the composition of food ingredients in processes of food storage and processing and biochemical transformations of the food ingredients in living organisms, assessed in the course “Human biochemistry and molecular biology”.
Lectures
1. The chemical elements included in the composition of the foodstuff: periodic table of the elements, non-metallic elements, metallic elements. L4
2. Inorganic compounds, structure, physical and chemical properties. L2
3. Organic compounds. Monofunctional organic compounds. Classes of the organic compounds. Structure of the organic compounds and explanation of the mechanism of their mutual reactions. L2
4. Hydrocarbons (alkanes, cycloalkanes, alkene, alkadienes, alkyl arenes) and their physical and chemical properties. L6 S2
5. Halogen carbohydrates. Alcohols, phenols and ethers. L2
6. Amines (aliphatic amines, aromatic amines). L2
7. Aldehydes, ketones. L2
8. Carboxylic acids and their derivatives (halides, anhydrides, amides) and substituted carboxylic acids – hydroxycarboxylic acids and amino acids. L2, S2
9. Polyfunctional organic compounds and the importance in living organisms (amino acids, carbohydrates, lipids, heterocyclic compounds, nucleotides and nucleic acids, etc.). L6
Seminars
1st seminar. Organic and inorganic compounds.
2nd seminar. Polyfunctional organic compounds.
Participation in seminars and intermediate tests is mandatory.
The final rating of the study course will be resulted from the:
1) results of intermediate written test 60% and discussion of their results, as well as active participation in the seminars;
2) results of the written examination – test 40%.
Independent work of students is organised on individual basis and/or in working groups by assigning the following tasks: to prepare independently for seminars and intermediate examinations, final examination; to study literature on topics related to respective course.
The final rating of the study course will be resulted from the:
1) results of seminars and intermediate written tests (60%) and discussion of their results;
2) results of the written examination – test 40%.
1. Rauhvargers, A. (1996) Vispārīgā ķīmija. Rīga, Zvaigzne.
2. Cēdere, D., Logins, J. (1996) Organiskā ķīmija ar ievirzi bioķīmijā. Rīga, Zvaigzne, ABC.
1. Bindars, J. (2001) Neorganiskā ķīmija: lekciju konspekts. Rēzekne, Rēzeknes augstskolas izdevums.
2. Nokalna, I., Nokalns, M. (2015) Organiskā ķīmija ar ievirzi bioķīmijā. Metodiskais materiāls studentiem. Rīga, RSU.
3. Kokars, V. (2009) Vispārīgā ķīmija. Rīga, RTU Izdevniecība.
4. Kazuša, I., Kaksis, Ā. (2011) Vispārīgā ķīmija. Mācību līdzeklis. Rīga, RSU.