Course content

• Functional groups and their chemical properties
• Classification and naming of organic compounds (alkanes, alkenes, alkynes, aromatics, alkyl halides, alcohols, phenols, thiols, ethers, aldehydes, ketones, carboxylic acids, esters, amines and amides)
• Formation of chemical bonds, resonance and orbital theory
• Isomerism - structural isomerism and stereo isomerism (conformation isomer: chair/boat, eclipsed/staggered as well as configuration isomerism: cis/trans, E/Z, R/S, D/L, epimers, anomers, etc.)
• Structure and nomenclature of food chemistry compounds (mainly lipids, carbohydrates, amino acids and proteins)
• Geometrical structure and structural properties of food chemistry macromolecules
• Reaction mechanisms for basic addition, substitution and elimination reactions as well as cyclization of carbohydrates
• Reaction patterns for oxidations and reductions

Learning outcome

After completing the course, the candidate is expected to have the following learning outcomes regarding:

KNOWLEDGE

• The candidate can recognize functional groups and classify basic organic compunds, lipids, carbohydrates, amino acids and proteins (K1).
• The candidate can name and draw basic organic and food chemistry structures (K2).
• The candidate can explain the structure of important binding types in organic compounds, lipids, carbohydrates and proteins (K3).​
• The candidate can recognize and explain various types of structural isomerism and stereoisomerism (K4).
• The candidate has knowledge about the characteristics of functional groups as well as simple reaction patterns and reaction mechanisms (addition, elimination, substitution, oxidation and reduction) (K5).
• The candidate has knowledge of the geometrical structures of lipids, carbohydrates and proteins (K6).

SKILLS

• The candidate has practical experience with the analysis of lipids/triglycerides and their structures (S1).
• The candidate has practical experience with analysis of structural characteristics of carbohydrates (S2).
• The candidate has practical experience with amino acid/protein analysis (S3).
• The candidate can find relevant chemicals in the digital substance register as well as use and dispose of chemicals in accordance with safety data sheets (S4).
• The candidate can make HSE assessments and work safely in the laboratory (S5).

GENERAL COMPETENCE

• The candidate has acquired a foundation for understanding chemical processes in food (G1).

Learning methods and activities

Lectures (60 h), guided theoretical exercises (24 h) compulsory laboratory exercises (15 t) and self-study (105 h including preparation for lab and report writing).

Compulsory assignments

• Lab exercises
• Theory exercises, 4 of 6 must be approved

Specific conditions

Recommended previous knowledge

General chemistry

Required previous knowledge

Study rights requirements. Admission to the course requires admission to the study program Bachelor in Food Science, Technology and Sustainability at NTNU, Trondheim. Other students may be admitted depending on course capacity.

Course materials

Hart DJ, Hadad CM, Craine LE and Hart H: Organic Chemistry: A short course, 13. ed. (or last edition)

Credit reductions