Learning objectives
At the end of the course the student is expected to be able to:
- know and apply the acquired knowledge to the execution of experiments focused on the separation and identification of organic substances of interest;
- communicate 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 practical knowledge to understand the key chemical properties of matter according to their application in the dairy industry.
The proposed laboratory activities will focus on extraction by precipitation and identification methods of organic components of milk.
Full programme
Laboratory experiences:
- Isolation of casein from milk
- Properties of amino acids and proteins
- Lactose isolation from milk
- Properties of carbohydrates
- Milk acidity titration
Bibliography
Slides and additional teaching materials will be provided by the teacher before each experience.
Teaching methods
The course includes laboratory activities (total 12 hours corresponding to 1 CFU) with experiments focused on the manipulation of biomolecules of interest and the introduction to analytical identification methods. Attendance at the practical experiences is mandatory.
Assessment methods and criteria
Attendance at laboratory activities will be certified by compiling of a laboratory book, according to the teacher's instructions. This book must be presented one week before the date of "Chemistry fundamentals" examination.
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.
2030 agenda goals for sustainable development
