ORGANIC CHEMISTRY

Single discipline educational activity

Course Sheet

Academic Year of enrolment:

2013/2014

Type of Course:

Basic

Optional/Mandatory:

Compulsory

Degree:

Bachelor's Degree Programme in VITICULTURAL, OENOLOGICAL AND FOOD TECHNOLOGIES

Disciplinary Sector:

Organic Chemistry

Credits:

Programme Year:

Professor and Collaborators:

CHELUCCI Giorgio Adolfo

Hours of classroom activity:

Prerequisites:

Students should have been previously enrolled in a graduate level course in Inorganic Chemistry.

AF code:

40000646

Assessment Methods

Verification of learning:

Interaction of the teacher with the students during and after the end of the lesson.

Teaching period

Second semester

Objectives

From the teachings of organic chemistry, the student will learn the fundamentals of the nomenclature, the three-dimensional structure of the chemical and physical properties of organic molecules and acquire the necessary knowledge to interpret and rationalize the organic reactions in terms of reaction mechanisms and the fundamental correlations between structure and reactivity. Finally, the student will be able to predict the course of a reaction also rationalizing the stereochemical aspects.

Contents

1-Introduction to organic chemistry and general considerations. 2-Structure and bonding in organic molecules. 3-Nomenclature of organic compounds. 4-Acidity and basicity of organic compounds. 5-Stereochemistry. 6-Hydrocarbons. 7-Alkyl halides. 8-Alcohols and phenols. 9-Ethers. 10-Thioalcohols and thioethers. 11-Aldehydes and ketones. 12-Carboxylic acids. 13-Carboxylic acid derivatives (acyl chlorides, esters, anhydrides, amides, thioesters). 14-Nitriles. 15-Amines. 16-Alkenes and alkynes. 17-Aromatic compounds. 18-Heterocyclic compounds. 19-Monosaccharides and polysaccharides. 20-Amino acids. 21-Lipids.

Recommended Bibliography

Handouts (copies of slides used by the teacher during lessons). Recommended textbook: H. Hart, L. E. Craine, D. J. Hart, Organic Chemistry, Ed. Zanichelli. Any other recent college textbook of Organic Chemistry can be used.

Teaching Methods

Face to face.

Borrowed courses

ORGANIC CHEMISTRY
TECNOLOGIE VITICOLE, ENOLOGICHE, ALIMENTARI - VITICOLTURA ED ENOLOGIA

Other courses

Course year: 1

GENERAL AND INORGANIC CHEMISTRY
8 credits - Base
MATHEMATICS
8 credits - Base
ORGANIC CHEMISTRY
7 credits - Base
PHYSICS
6 credits - Base
PLANT BIOLOGY
8 credits - Base
ENGLISH I
5 credits - Lingua/Prova Finale

Course year: 2

VEGETABLE PRODUCTIONS
12 credits
ANALYTICAL CHEMISTRY
6 credits - Caratterizzante
DEFENSE OF FOODSTUFFS
8 credits - Caratterizzante
INDUSTRIAL TECHNICAL PHYSICS
6 credits - Caratterizzante
MICROBIOLOGY AND GENETICS OF MICROORGANISMS
7 credits - Caratterizzante
UNIT OPERATIONS
6 credits - Caratterizzante
AGRICULTURAL BIOCHEMISTRY
6 credits - Affine/Integrativa
ENGLISH II
5 credits - Lingua/Prova Finale

Course year: 3

AGRI-FOOD ECONOMICS AND MARKETING
8 credits - Caratterizzante
FOOD CHEMICAL ANALYSIS
6 credits - Caratterizzante
FOOD HYGIENE
6 credits - Caratterizzante
FOOD MICROBIOLOGY
6 credits - Caratterizzante
FOOD TECHNOLOGY PROCESSES
8 credits - Caratterizzante
ANIMAL PRODUCTION
6 credits - Affine/Integrativa
MACHINERY AND PLANTS FOR THE FOOD INDUSTRY
6 credits - Affine/Integrativa
FINAL TEST
10 credits - Lingua/Prova Finale
PRACTICAL TRAINING APPLICATION
14 credits - Altro

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ORGANIC CHEMISTRY