Not established

Over 95% of known chemical compounds are organic, that most of the compounds essential to life and the three main types of food - carbohydrates, fats and proteins - are organic. The medicines that cure us, the clothes we wear, as well as the main sources of energy - wood, coal, natural gas and oil - are all organic compounds. The application of plastic materials to the manufacture of everyday objects is another example of how difficult it is to imagine an aspect of our daily lives that is not influenced by Organic Chemistry.

That is why the study of organic compounds and their characterization methods is fundamental not only for the training of a good professional in Food Science and Technology, but also for understanding life itself.

Foods and practically everything that surrounds them (additives, colorants, flavors, etc.) are organic compounds, so this course is basic to understand and properly study various subjects of the Degree in Food Science and Technology.

Course competences
Code	Description
E01	To acquire basic knowledge in chemistry, mathematics, physics to allow the study of the nature of foods, causes of their alteration and fundamentals of their production processes
E03	To know and be able to apply fundamentals of chemistry, as well its applications in analytical chemistry, organic chemistry, physical chemistry and inorganic chemistry in the field of the Food Science and Technology
E05	To know the composition, phyco-chemical properties, nutritional value and sensory properties of foods
G01	To develop the aptitude to gather and interpret information and data to issue critical judgments that include a reflection on relevant topics of social, scientific or ethical nature.
G02	To possess a correct oral and written communication. To transmit information, ideas, problems and solutions to a both specialized and not specialized public.
G04	To develop the necessary skills of learning to undertake later studies with a high degree of autonomy.
G07	To possess ability of organization and planning, initiative, entrepreneurship and aptitude to be employed in teamworks. To possess capacity of resolution of specific problems of the professional area and to develop the critical reasoning and decision making.

Course learning outcomes
Description
To develop in the student the capacity of synthesis, being critical and objective.
To develop in the student the ability to work in a team.
To know the main preparation methods and the reactivity of the main organic functional groups and relate it to their structure.
Ability to use scientific language correctly
To train the student to develop food composition analysis
To acquire skills for practical laboratory work. Acquiring the ability to experimentally develop analytical processes that include planning of sampling, treatment, and analysis.
To acquire an awareness of environmental protection by developing the idea that Organic Chemistry should be used to improve the quality of life.
To know some of the main reactions of organic compounds, applied to food chemistry.
To know the basis of the techniques for the structural determination of organic and biological compounds in foods.
To know the stereochemistry of organic compounds and the stereoselectivity of the main organic reactions
To know the structure of the main organic functional groups.
To qualify the student in order to be sensitive by the ethical exercise of the profession, taking into account the social responsibility of his reports and his repercussion in the decisions making.
To provoke and to promote in the student all those values and attitudes inherent to the scientific activity.
Additional outcomes
Not established.

• Unit 1: Classification and nomenclature of organic compounds
• Unit 2: Structure and bonding of organic compounds.
• Unit 3: Perspective of organic reactions.
• Unit 4: Alkanes and cycloalkanes. Alkanes and cycloalkanes formations
• Unit 5: Stereochemistry
• Unit 6: Alkenes and alkynes. Conjugation.
• Unit 7: Arenes and aromaticity. Arene reactions. Electrophilic aromatic substitution.
• Unit 8: Determination of molecular structures by spectroscopic methods
• Unit 9: Alkyl halides. Reactions of alkyl halides. Aryl halides. Organometallic compounds.
• Unit 10: Alcohols and phenols.
• Unit 11: Ethers and epoxides.
• Unit 12: Amines and nitrogenous derivatives.
• Unit 13: Aldehydes and ketones. Nucleophilic addition to the carbonyl group.
• Unit 14: Carboxylic acids.
• Unit 15: Carboxylic acid derivatives. Nucleophilic substitution in acyl.
• Unit 16: Enols and enolates. Ester enolates and acid derivatives.
• Unit 17: Compounds of interest in food chemistry Terpenes and carotenoids; Alkaloids; Carbohydrates; Flavonoids and anthocyanins; Oils, fats and waxes; Steroids; Amino acids and peptides.
• Unit 18: Structural determination, identification and quantification of organic compounds in foods.

Training Activity	Methodology	Related Competences (only degrees before RD 822/2021)	ECTS	Hours	As	Com	Description
Class Attendance (theory) [ON-SITE]	Lectures		1.8	45	N	N
Problem solving and/or case studies [ON-SITE]	Problem solving and exercises		1.2	30	Y	N
Group tutoring sessions [ON-SITE]	Group Work		0.2	5	Y	N
Mid-term test [ON-SITE]	Assessment tests		0.12	3	Y	N
Final test [ON-SITE]	Assessment tests		0.08	2	Y	Y
Study and Exam Preparation [OFF-SITE]	Self-study		5.6	140	N	N
Total:			9	225
Total credits of in-class work: 3.4			Total class time hours: 85
Total credits of out of class work: 5.6			Total hours of out of class work: 140

As: Assessable training activity
Com: Training activity of compulsory overcoming (It will be essential to overcome both continuous and non-continuous assessment).

Evaluation System	Continuous assessment	Non-continuous evaluation *	Description
Assessment of problem solving and/or case studies	15.00%	0.00%
Assessment of active participation	15.00%	0.00%
Final test	30.00%	100.00%
Mid-term tests	40.00%	0.00%
Total:	100.00%	100.00%

Not related to the syllabus/contents
Hours	hours

General comments about the planning:

see weekly planning

Author(s)	Title	Book/Journal	Citv	Publishing house	ISBN	Year	Description	Link	Catálogo biblioteca
Bruice, Paula Yurkanis	Química orgánica			Pearson Educación	978-970-26-0791-5	2008
Carey, Francis A.	Química orgánica			McGraw Hill	970-10-5610-8	2006
David Klein	Quimica Organica		Madrid	Medica Panamericana	978-84-9835-169-9	2014		www.medicapanamericana.com/quimicaorganica/klein/
McMurry, John	Química orgánica			Thomson	970-686-354-0	2004
Meislich, Herbert	Química orgánica			McGraw-Hill	84-7615-785-1	1995
Primo Yúfera, E.	Química de los alimentos			Síntesis	84-7738-451-7	1998
Primo Yúfera, E.	Química orgánica básica y aplicada : de la molecula a la ind			Universidad Politécnica Reverté	84-291-7955-0	1995
Riguera, R. y Quiñoa, E	Ejercicios de Quimica Orgánica. Una guia de estudio y autoevaluacion			McGraw-Hill		1994
Solomons, T. W. Graham	Química orgánica			Limusa Wiley	968-18-5217-6	2004
Vollhardt, K. Peter C.	Química orgánica : estructura y función			Omega	978-84-282-1431-5	2007
Wade, L. G. , Jr.	Química orgánica			Pearson/Prentice Hall	84-205-4102-8	2004