Organic chemistry

Contents of the Organic chemistry course (Nutrition)

Nm	Lecture content	Hour
1	Basic concepts of organic chemistry, general properties of hydrocarbons	2
2	Chemical composition and properties of animal and vegetable food products	2
3	Food Chemistry of Simple Functional Group Compounds	2
4	Food Chemistry of Lipids (Simple Lipids)	2
5	Chemistry of edible oil and oil-rich foods (lipids)	2
6	Chemistry of protein-rich foods (amino acids)	2
7	Chemistry of protein-rich foods (proteins)	2
8	Food Chemistry of Carbohydrates (simple Carbohydrates)	2
9	Food Chemistry of Carbohydrates (complex Carbohydrates)	2
10	Chemistry of vitamin-rich foods	2
11	Chemistry containing biologically active compounds	2
12	Some food additives and toxicity (pesticides)	2
	Lab work content
1	Organic chemistry basics, main concepts, hydrocarbons	4
2	Basic compounds that make up the ingredients of food raw materials and products, and their analysis methods	4
3	Food Chemistry of Simple Functional Group Compounds	4
4	Chemical composition of foods containing carboxyl group compounds and simple lipids	4
5	Food chemistry of simple functional group compounds	4
6	Foods that contain amino acids, the basic building blocks of protein	4
7	Chemical composition of proteins and protein foods	4
8	Food Chemistry of Carbohydrates (simple Carbohydrates)	4
9	Food chemistry of carbohydrates (complex carbohydrates)	4
10	Chemistry of vitamin-rich foods	4
11	Chemistry containing biologically active compounds	4
12	Food additives, pesticides, dyes, food stabilizers, flavoring agents	4