ORGANIC CHEMISTRY

Organic compounds are the fundamental bricks of animal and plant world. The main aim of the class is to study the structure, properties and reactivity of main organic compounds, paying particular attention to those more relevant in food matrixes. Students must acquire the knowledge of the simple organic compounds, recognize the present functional groups and must be able to write the structures of simple molecules. They must be able to describe the reactivity of simple molecules taking into account the identities of their functional groups, to understand how simple molecules join to yield more complex molecules, to distinguish simple molecules from macromolecules and synthetic macromolecules from natural macromolecules.

Lectures (35 hrs) and exercises (14 hrs), slides and scientific papers.

Atomic and molecular orbitals, pi and sigma bonds. Lewis structures, resonance, nucleophiles and elecrophiles. Tridimensional molecular structure representation, isomerism, chirality,enantiomers, aliphatic and aromatic hydrocarbons, aliphatic and aromatic alcohols, aliphatic and aromatic aldehydes and ketones, aliphatic and aromatic amines. Polyciclic aromatic hydrocarbons and pollution effects. Aliphatic and aromatic carboxilic acids and their derivatives. Lipids, polymers, carbohydrates, aminoacids and proteins. Nanotechnologies and food.

1. Brown, Iverson, Anslyn, Foote: Chimica Organica, VI/2019, Edises, Napoli.
2. Janice Gorzynski Smith: Fondamenti di Chimica Organica, II edizione 2014, MCGraw-Hill Education, Milano
3. Paula Yurkanis Bruice, Elementi di chimica organica, II edizione 2017, Edises, Napoli
4. John McMurry : Fondamenti di chimica organica, VII edizione, PICCIN Padova
5. Class notes.