Learning objectives
At the end of the course, the student is expected to acquire:
- knowledge and understanding of basic chemistry and applying them to the classification of organic and inorganic molecules and to the mixture of different components (solution, emulsion , suspension).
- knowledge and applying the notion of molar mass and concentration;
- knowledge and understanding the structural representation of simple organic and inorganic molecules;
- knowledge and understanding of basic principles of chemical equilibria, structural theory, acids and bases;
- knowledge and understanding of the relationship between the structure of simple organic molecules of biological interest and their physical-chemical properties, in particular their solubility in aqueous or non-aqueous solvents;
- knowledge and understanding of scientific and technical literature in the field of dairy;
- communication skills of the course contents to specialized and non-specialized audience.
Prerequisites
No prerequisite is required
Course unit content
The course aims to provide the students with basic knowledge to understand the key chemical properties of matter according to their application in the dairy industry. The program will include the description of states of matter and mixtures of different components (solutions, emulsions, suspensions). Attention will be paid to general concepts of atomic theory, the nature of chemical bonds; common inorganic compounds (oxides, anhydrides, acids, bases, salts) and the concept of mole and molar mass. The concept of chemical equilibrium, acidity and basicity will be defined. A description of the properties of classes of biomolecules of interest to the dairy industry such as lipids, carbohydrates, amino acids, peptides and proteins will complete the frontal part of the course.
Full programme
Course outline:
-States of matter and mixtures of components (solutions, emulsions, suspensions
-Mole concept, concentration
-Inorganic compounds (oxides, anhydrides, acids, bases, salts)
-Chemical equilibria, acidity and basicity
-Organic compounds, molecular structure, chemical bonds, functional groups
-Biomolecules (lipids, amino acids, proteins and carbohydrates)
Bibliography
Recommended textbook:
J. McMurry, D. S. Ballantine, C. H. Hoeger, V. E. Peterson, “Fondamenti di chimica generale e organica”, VIII edizione, Pearson Italia, Milano, 2019.
Teaching methods
The course is carried out through frontal oral lessons (theory) at the blackboard or making use of slides and videos as additional teaching material (total 24 hours corresponding to 3 CFU). The lessons are open to free discussion between students and teacher and this is considered an essential part of the course to:
-check applying knowledge and understanding of proposed contents;
-check the ability to master the acquired theoretical concepts;
-check learning skills and communication skills.
Assessment methods and criteria
Knowledge and learning of this subject will be assessed by a written test covering the contents of the program.
The written test (1 hour maximum length) consists of questions (open-answer) having different score.
The result is marked in thirtieth; a minimum of 18/30 is required as passing level. that is judged positive (> or equal to 18/30) when the student demonstrates knowledge and learning of the contents of the course (as detailed in the Course outline).
Other information
The additional teaching material (slides) is loaded on Elly platform.
The teacher is available (on e-mail appointment) for further explanations about the content of the course.
