Chemistry

This course covers the characteristic properties, methods of preparation, and reactions of alkanes/cycloalkanes, alkenes, alkynes, benzene and other aromatic compounds, alkyl halides; alcohols; ethers; epoxides, phenols, aldehydes and ketones; carboxylic acids and their derivatives; amines. Text: Jonathan Clayden et al, ORGANIC CHEMISTRY.

This course examines the development, usefulness, classification, composition, and application of cosmetics and perfumes. Students gain pertinent information for the selection and evaluation of these items, and acquire an overview of the marketing and regulatory aspects of the global industry for these products. Major topics: history of cosmetics and perfumes; formulation, manufacture, and use of perfumes; biology of the skin, cosmetic preparations, consumer information, and precautions; regulatory and industrial aspects of these products; scents and the sense of smell; and research and development in cosmetology and perfume technology.

The course consists of practicals in advanced inorganic, organic, and physical chemistry and training in transferable skills such as abstracting, oral presentations, writing reports, poster presentations, and computing skills.

This course introduces life processes at the molecular level, which is the basic concept of chemical biology. This course covers various topics related to the structure and function of proteins, nucleic acids as the storage molecules of genetic information, the functions of biopolymers, the dynamic nature of cell membranes, and generation of biological energy. This course provides the foundation for students to learn more advanced subjects such as neuroscience, gene therapy, development of new crops, drug discovery, and protein engineering.

 

This course introduces the student to both theory and practical application of chromatographic analyses and separation techniques. It also covers the basic isolation techniques for components of various chemical classes. Attention is given to the qualitative and quantitative analysis of, e.g., preservatives, drugs, sugars, and pollutants using a variety of techniques (e.g., TLC, HPLC, GC, capillary electrophoresis (CE) and ELISA). Students are introduced to the theory and practical applications of spectroscopic methods aiming towards the structural analysis of organic compounds, including proteins. The combination of UV/VIS, IR & NMR spectroscopy and mass spectrometry (MS) is discussed and used. During the practical work these methods are applied towards the elucidation of the structure of unknown compounds. Special emphasis is also given to the application of GC-MS and LC-MS including theory, scope, and limitations, and practical usage in the analysis of food contaminants.

The course provides an increased understanding of the chemical reactions that take place in all living cells, focusing on understanding the enzymes that catalyze chemical reactions and how they are regulated. The metabolism of the cell is described in different sections of the course to understand how energy is made available through certain chemical reactions, that are used to power other chemical reactions. The lab part of the course consists of one lab where an enzyme is purified and characterized and a computer lab where students learn to use different basic bioinformatic tools.

This course is an introduction to the chemistry of foods, specifically the chemistry of groups of compounds present in food: carbohydrates, lipids, proteins, phenolic compounds, and enzymes. Students learn about the chemical changes that take place during storage and processing of agricultural crops and food. In addition, during the laboratory classes, students learn about the design of experiments and the analysis of the composition of food products. Food technologists should be able to estimate the relevance of various chemical and enzymatic processes by making calculations. To gain experience with this part of food chemistry, students practice the quantification of specific reactions in calculation cases. After successful completion of this course, students are able to recognize the molecular structures of the most common food components and their reaction products; recognize and understand the generic functional and chemical properties of the most common food components; understand the chemical reactions occurring during food processing; understand how reactive groups of food components play an important role in chemical reactions; describe the influence of processing conditions on chemical reaction and on the properties of food components; describe the effect of chemical reactions on the characteristics of food in a qualitative sense; apply generic mathematical concepts on experimental data to make quantitative judgments of the effect of reactions on the quality of food; choose between the most common analytical methods and techniques to analyze specific food compounds; and conduct experiments to analyze the effect of processing on food compounds and be able to interpret and report on the results of these experiments.