At the end of the course, the student is expected to be able to:
1) Know the main organic compounds according to the corresponding functional groups, their chemical-physical properties, their reactivity, including carbohydrates, lipids and proteins (Knowledge and understanding).
2) infer the properties of a compound starting from its molecular structure; apply the knowledge of the organic chemistry methodologies to the study of compounds present in food; solve operational problems related to the properties of organic compounds. (Applying knowledge and understanding).
3) use a formally correct language in the field of organic chemistry; be able to communicate the key concepts of organic chemistry in different interdisciplinary contexts (Communication skills).
4) connect the macroscopic properties of a food to the chemical-physical properties of the compounds contained in it (Making judgments)
5) Have the bases to be able to consult texts with a high technical specific content for the resolution of complex problems concerning the properties of organic molecules (Learning skills).