Organic Chemistry

The course aims to provide students with an in-depth understanding of organic substances as fundamental building blocks of living matter. In particular, it will cover the structure, physico-chemical properties, and reactivity of the main classes of organic compounds, with a special focus on those most relevant in agri-food matrices.
Lectures will enable students to become familiar with the nature and behavior of key organic molecules and the mechanisms of major chemical reactions, with particular reference to compounds of oenological interest. Laboratory exercises will reinforce theoretical knowledge and provide practical skills related to essential analytical techniques (e.g., extraction, chromatography, etc.) and the correct use of laboratory glassware.
Prior completion of the General and Inorganic Chemistry exam is required. This course also serves as a foundational prerequisite for more advanced subjects in the fields of chemistry, biochemistry, and oenology, such as agricoltural chemistry, oenological chemistry, fermentation chemistry, and wine chemical analysis.

At the end of the course, students are expected to:
1. Understand the basic classification and nomenclature of organic compounds as essential components of living matter.
2. Comprehend the relationships between chemical formula, three-dimensional structure, and the physico-chemical properties (solubility, volatility, color, etc.) of organic molecules.
3. Know the main chemical transformations of organic compounds, including acid-base reactions, redox processes, hydrolysis, radical reactions, and heterolytic or homolytic bond cleavage.
Additionally, students should develop proficiency in the technical language of the subject and be able to recognize and properly use standard laboratory glassware and equipment.