1. General information
Course:
ORGANIC COMPOUNDS AND CHARACTERIZATION
Code:
58311
Type:
CORE COURSE
ECTS credits:
9
Degree:
383 - UNDERGRADUATE DEGREE PROGRAMME IN FOOD SCIENCE AND TECHNOLOGY
Academic year:
2023-24
Center:
1 - FACULTY OF SCIENCE AND CHEMICAL TECHNOLOGY
Group(s):
22
Year:
2
Duration:
AN
Main language:
Spanish
Second language:
English
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer:
SONIA MERINO GUIJARRO
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
San Alberto Magno, 1ª planta
QUÍMICA INORG., ORG., Y BIOQ.
3495
sonia.merino@uclm.es
Lecturer:
ESTER VAZQUEZ FERNANDEZ-PACHECO
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
Marie Curie, 3ª planta
QUÍMICA INORG., ORG., Y BIOQ.
+34 926 05 21 57
ester.vazquez@uclm.es
2. Pre-Requisites
Not established
3. Justification in the curriculum, relation to other subjects and to the profession
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.
4. Degree competences achieved in this course
| 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. |
5. Objectives or Learning Outcomes
| Course learning outcomes | |
|---|---|
| Description | |
| 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 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 provoke and to promote in the student all those values and attitudes inherent to the scientific activity. | |
| 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. | |
| Additional outcomes | |
| Not established. |
6. Units / Contents
-
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.
7. Activities, Units/Modules and Methodology
| 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).
8. Evaluation criteria and Grading System
| 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 | 35.00% | 100.00% | |
| Mid-term tests | 35.00% | 0.00% | |
| Total: | 100.00% | 100.00% |
According to art. 4 of the UCLM Student Evaluation Regulations, it must be provided to students who cannot regularly attend face-to-face training activities the passing of the subject, having the right (art. 12.2) to be globally graded, in 2 annual calls per subject , an ordinary and an extraordinary one (evaluating 100% of the competences).
Evaluation criteria for the final exam:
-
Continuous assessment:4 eliminatory partial examinations will be carried out. In order to eliminate material you must have a score of 5 on each of them. Only those whose score is at least 4 points will be eligible for compensation.
In addition, the resolution of exercises and practical cases will be valued, as well as the participation in class. -
Non-continuous evaluation:The total grade will be the one obtained in the final exam.
Specifications for the resit/retake exam:
Only one final exam will be taken for the whole course, and the grade will be the one corresponding to this exam
Specifications for the second resit / retake exam:
The same as in the extraordinary call.
9. Assignments, course calendar and important dates
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |
| General comments about the planning: | see weekly planning |
10. Bibliography and Sources
| 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 |
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| Carey, Francis A. | Química orgánica | McGraw Hill | 970-10-5610-8 | 2006 |
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| 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 |
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| Meislich, Herbert | Química orgánica | McGraw-Hill | 84-7615-785-1 | 1995 |
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| Merino Guijarro, S.; Díez Barra, E. | Química Orgánica General en Problemas | Ediciones de la UCLM | 978-84-9044-412-2 | 2020 | http://doi.org/10.18239/manuales_2020.23.00 | ||||
| Peterson, W. R. | Introducción a la nomenclatura de las sustancias químicas : | Reverté, | 978-84-291-7573-8 | 2011 |
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| Primo Yúfera, E. | Química de los alimentos | Síntesis | 84-7738-451-7 | 1998 |
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| Primo Yúfera, E. | Química orgánica básica y aplicada : de la molecula a la ind | Universidad Politécnica Reverté | 84-291-7955-0 | 1995 |
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| 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 |
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| Vollhardt, K. Peter C. | Química orgánica : estructura y función | Omega | 978-84-282-1431-5 | 2007 |
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| Wade, L. G. , Jr. | Química orgánica | Pearson/Prentice Hall | 84-205-4102-8 | 2004 |
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