First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
Course unit
APPLIED CHEMISTRY
AG01101145, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING (Ord. 2017)
IF0365, Degree course structure A.Y. 2017/18, A.Y. 2018/19
N0
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination APPLIED CHEMISTRY
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2018-IF0365-000ZZ-2018-AG01101145-N0
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge ESTER MAROTTA CHIM/06
Other lecturers MAURO CARRARO CHIM/06

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Basic courses CHIM/06 Organic Chemistry 8.0

Course unit organization
Period First semester
Year 1st Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 2
Laboratory 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 01/10/2018
End of activities 18/01/2019
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
9 Commissione a.a. 2018/19 01/12/2018 30/11/2019 MAROTTA ESTER (Presidente)
CARRARO MAURO (Membro Effettivo)
CONCHERI GIUSEPPE (Supplente)
FORMAGGIO FERNANDO (Supplente)
8 Commissione a.a. 2017/18 01/12/2017 30/11/2018 MAROTTA ESTER (Presidente)
CARRARO MAURO (Membro Effettivo)
CONCHERI GIUSEPPE (Supplente)
FORMAGGIO FERNANDO (Supplente)

Syllabus
Prerequisites: Even if the following topics will be recalled, a basic knowledge about constitution and properties of the matter, atoms and periodic table of the elements is recommended.
Target skills and knowledge: The course aims to ensure to the student the knowledge of structure, properties and reactivity of the main molecules contained in food. The course consists of theoretical lessons enriched with practical examples, exercises and laboratory activities. The solution of the exercises and the laboratory activity, carried out in groups, are of fundamental importance to apply the gained knowledge and to familiarize with the scientific approach. At the end of the course, the students will know the composition of food at a molecular level and will have developed the following competences: ability to work in a group, ability to solve problems, precision.
Examination methods: The assessment of the learning outcomes consists in a multiple choice test done on computers, which can be carried out during the semester through two partial tests or at the end of the semester with a single test. The first partial test deals with general and inorganic chemistry and contains 20 questions to be solved in 60 minutes, the second partial test deals with organic chemistry and laboratory and contains 20 questions to be solved in 40 minutes. The single test contains instead 30 questions to be solved in 75 minutes. The test can be followed by a short oral interview. The frequency of the laboratory is counted in the final mark.
Assessment criteria: The evaluation criteria to verify the knowledge of the proposed subjects are:
1. Understanding of the scientific terminology
2. Precision in giving definitions
3. Ability to apply the knowledge to execute chemical calculations (for example of moles number, concentration of a solution, yield of a reaction,…)
4. Ability to recognize functional groups and the main organic molecules contained in food (carbohydrates, lipids, proteins)
5. Ability to correlate properties and reactivity of the molecules to their structure
Course unit contents: I CFU: Structure of the matter. Orbitals and electrons. Bonds.
II CFU: Chemical equations and stoichiometric calculations.
III CFU: Solutions. Acids and bases. Buffers.
IV CFU: Thermochemistry. Redox activity.
V CFU: Main classes of organic compounds and their properties.
VI-VII CFU: Proteins, carbohydrates, fatty acids and triglycerides.
All topics consists of lectures and exercises.
VIII CFU: Laboratory activities: determination of pH and of the total acidity of drinks and liquid food (fruit juices, wine, vinegar,..); tests for reducing sugars, starch, proteins contained in food; extraction of starch from potatoes and starch hydrolysis; isolation of casein from milk.
Planned learning activities and teaching methods: Activities consists of 40 hours of lectures, 16 hours of classroom exercises and 8 hours of laboratory.
Additional notes about suggested reading: The following teaching materials is available on the Moodle platform:
- Slides projected during the lectures
- Slides with text and solution of the exercises solved in class
- Slides with text and solution of additional exercises
- Booklet with the description and instructions for the laboratory activities
Textbooks (and optional supplementary readings)
  • K.J. Denniston, J.J. Topping, R.L. Caret, Chimica Generale. Chimica Organica. Propedeutica Biochimica. --: McGraw-Hill, 2012. Cerca nel catalogo
  • E. Santaniello, M. Alberghina, M. Coletta, F. Malatesta, S. Marini, Principi di Chimica Generale e Organica. --: Piccin, --. seconda edizione

Innovative teaching methods: Teaching and learning strategies
  • Laboratory
  • Problem solving
  • Loading of files and pages (web pages, Moodle, ...)

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)