1 |
- |
Introduction to Stereochemistry and its importance |
Theoretical, class discussion |
2 |
- |
Optical isomerism |
Theoretical, class discussion |
3 |
- |
Chirality and Carbon atom |
Theoretical, class discussion |
4 |
- |
Optical isomers and food science |
Theoretical, class discussion |
5 |
- |
Enantiomers |
Theoretical, class discussion |
6 |
- |
Enantiomers in foods |
Theoretical, class discussion |
7 |
- |
Optical activity and food quality control |
Theoretical, class discussion |
8 |
- |
MID-TERM EXAM |
- |
9 |
- |
Effect of stereochemistry on organoleptic properties of foods |
Theoretical, class discussion |
10 |
- |
Taste |
Theoretical, class discussion |
11 |
- |
Smell |
Theoretical, class discussion |
12 |
- |
Toxic effect |
Theoretical, class discussion |
13 |
- |
Is it natural or generic? |
Theoretical, class discussion |
14 |
- |
Homework presentation |
Class discussion |
15 |
- |
Homework presentation |
Class discussion |
16 |
- |
FINAL EXAM |
- |
17 |
- |
FINAL EXAM |
- |