Mathematics bases. Monomials and polynomials. Decomposition into factors and algebraic fractions. Integer, fractional and real exponents. First and second degree equations. Equation systems. Inequalities. Logarithms (operations with logarithms). Logarithmic and exponential equations. Cartesian reference and coordinates of a point.
The aim of the course is to provide the basic knowledge of chemistry so that the student will be able to acquire basic and advanced concepts and skills in the following learning areas:
- food microbiology;
- quality of food production of animal and vegetable origin;
- food and plant technology;
- food safety.
Knowledge and understanding. The student should know the fundamental principles of chemistry in order to be able the study the functional and chemical-physical properties of the ingredients, their interaction and the effect of the temperature during cooking, the physical principles of the various cooking techniques and the link between coupling of ingredients and stimulation of the senses.
Ability to apply knowledge and understanding. The student should be able to give IUPAC and traditional name to the molecules, recognize the various types of chemical reactions, complete reaction schemes, and have basic information on the physical states of the matter, on the atomic and molecular structure, the intra and intermolecular bond, gas properties, solutions and pH.
Autonomy of judgment. The student should be able to understand and recognize molecules, reactions, solution properties, matter physical states, pH.
Communication skills. The student should be able to communicate clearly and with the correct terminology.
Learning ability. The student should be able to read, understand and comment on scientific texts on general and organic chemistry.
The exam is a written test (time available: 120 minutes).
The purpose is evaluating the level of knowledge of the student, especially with respect to concepts fundamental for understanding reactions that take place in biological systems and in food.
The exam consists of 20 multiple-choice questions, divided into two groups.
The first group is composed of 10 questions, on "General Chemistry"; the second group is composed of 10 questions, on "Organic Chemistry".
"1" to each correct answer;
"0" to each missing answer;
"-0.25" to each wrong answer.