Structure and Function of Organic Molecules in Food
A.Y. 2018/2019
Learning objectives
The aim of the course is to give a deeper knowledge on the
structure and reactivity of organic compounds. Particular attention
will be focused on the understanding of the relationships between
chemical structure (lipophilicity, electronic and steric effects),
activity and stability (temperature, pH, light, oxygen) of organic
molecules in foods.
structure and reactivity of organic compounds. Particular attention
will be focused on the understanding of the relationships between
chemical structure (lipophilicity, electronic and steric effects),
activity and stability (temperature, pH, light, oxygen) of organic
molecules in foods.
Expected learning outcomes
To get competences needed for understanding and interpreting the
chemical reactivity of organic compounds and their structure-
activity relationships. To acquire confidence with the principal
methods for structural elucidation of organic molecules.
chemical reactivity of organic compounds and their structure-
activity relationships. To acquire confidence with the principal
methods for structural elucidation of organic molecules.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
Reminder of structure and nomenclature of the main classes of organic compounds. Chemical modifications of organic compounds in food components. Oxidative degradations of alkenes, polienes, phenols. Autooxidations of fats. Antioxidants. N-Nitrosation reactions of nitrogen compounds. Hydrolytic and thermic reactions. Maillard reaction: formation of aromas and coloured compounds. Dyes and colour: basic notions of spectroscopy. Natural (polienes, porphirin derivatives, quinones, flavonoids, poliphenols) and synthetic dyes: structure and stability. Chemoreception of taste. Taste receptors: structure. Models for taste active compounds. Sweet, bitter and umami molecules. Natural sweeteners. Synthetic intensive sweeteners. Hot and cooling compounds. Compounds affecting pH. Polysaccharides: relationships between structure,conformation and physico-chemical properties. Use of polysaccharides in foods. Emulsifying agents. Cyclodextrins. Terpenoids and Carotenoids:properties and uses. Methods for structural elucidation of organic compounds. UV and IR spectroscopy and their use to analyse organic functional groups. NMR spectroscopy: basic concepts, application to the analysis of organic compounds. Use of NMR in food analysis. Practical: extraction and spectroscopic studies of food-related natural substances.
Teaching methods
1. Brown, Introduction to Organic Chemistry, or J. McMurry, Organic Chemistry, or any other book of Organic Chemistry used in the 3-year course. 2. Belitz, Food Chemistry, Springer Verlag 1999 3. Copies of transparencies and slides.
CHIM/08 - PHARMACEUTICAL CHEMISTRY - University credits: 6
Laboratories: 24 hours
Lessons: 36 hours
Lessons: 36 hours
Professor:
Dallavalle Sabrina Maria Donatella
Professor(s)