39121 - CHEMISTRY

Subject type: Basic

Coordinator: Jordi Sarola Gassiot

Trimester: Second term

Credits: 6

Academic year: 2025

Teaching course: 1

• Catalan

Oral presentations in the classroom will be in Catalan.

There are documents in Spanish and English, as well as audiovisual materials in Spanish.

The subject of chemistry belongs to module 1 of Basic Training of the Degree in Human Nutrition and Dietetics.  

The aim of the subject is for the student to have the knowledge of chemistry necessary for the exercise of the profession of dietitian-nutritionist, and to be able to apply it in the resolution of practical problems. In order to achieve this goal, specific skills such as the chemical foundations of food science and nutrition, and the physico-chemical properties of food will be worked on. 

The student must also achieve a series of experimental skills in chemical laboratory techniques, safety rules for the use of chemical reagents and the preparation of a laboratory notebook. In the laboratory sessions, you will need to work in a team, sharing laboratory material, taking care of it and solving problems. 

The classroom (physical or virtual) is a safe space, free of sexist, racist, homophobic, transphobic and discriminatory attitudes, either towards students or towards teachers. We trust that together we can create a safe space where we can make mistakes and learn without having to suffer prejudice from others. 

Block 1. Basic principles of chemistry and structure of matter.

Topic 1. Inorganic formulation and nomenclature.

Atomic structure and periodic classification of elements: atoms, elements, periodic table.

Chemical bonding and states of aggregation of matter: ionic and covalent bonding, intermolecular forces.

Topic 2. Structure of the subject. The mole Laws of gases and solutions.

Topic 3. Chemical reactions.

Block 2. Thermodynamics and kinetics.

Topic 4. Chemical thermodynamics and equilibrium.

Topic 5. Chemical kinetics. Chemical calculations (stoichiometry): grams, moles and volumes.

Block 3. Chemical reactions.

Topic 6. Chemical equilibrium and solubility equilibria.

Topic 7. Acid-base balances.

Topic 8. Oxidation-reduction reactions. Oxidation number: oxidants and reducers. Antioxidants. 

Block 4. Organic chemistry.

Topic 9. Organic chemistry: alkanes, aromatic alkenes. Isometry. Properties and reactivity. Organic nutrients.

Topic 10. Organic chemistry: halogenates, alcohols, aldehydes and ketones. Properties 1 reactivity. Organic nutrients.

Topic 11. Organic chemistry: carboxylic acids and their derivatives. Properties 1 reactivity. Organic nutrients

Topic 12. Organic chemistry: heterocyclic amines. Properties and reactivity. Organic nutrients.

Seminar 1. Previous work, practical chemistry laboratory (whole group).

Seminar 2. Session on occupational risks and laboratory work (whole group).

Seminar 3. Practice: laboratory (small group).

Seminar 4. Practice: laboratory (small group).

Workshop 1: problem class I

Workshop 2: problem class II

The system for evaluating the skills and learning outcomes of this subject includes different evaluation activities for Subject 1 -
Basic Training:

Evaluation of the virtual modality: 

A system of quantitative (from 0 to 10) and qualitative (suspended, approved, notable, excellent, honorary registration) is used according to RD 1125/2003.

In order for the exam grade to be averaged with the rest of the grades obtained during the course of the subject, it will be necessary to obtain a grade equal to or higher than 5 points out of a total of 10 points.

According to UPF regulations, students who have the option to make up the subject are those who have obtained a grade of "fail". If the subject is not passed, the only part that can be retaken is the exam, with an extraordinary exam (retake) within the same academic year.

The evaluation system and recovery period are detailed in the Learning Plan available in the virtual classroom at the beginning of the subject.

Any form of academic fraud will be sanctioned in accordance with the center's assessment regulations. If signs of fraud are detected, including the improper use of generative artificial intelligence tools, the subject's teaching staff may call the student for an individual interview with the aim of verifying their authorship.
The use of artificial intelligence (AI) in this subject is regulated in the Learning Plan. It should be consulted to find out the specific conditions of use.

Hans-Dieter Belitz; Werner Grosch. (1998). Food chemistry (4th ed.). Acribia 

Ralph Petrucci; Geoffrey Herring. (2011). General Chemistry: Principles and modern applications (8th ed.). Prentice Hall. 

Raymond Chang and Kenneth Goldsby. (2013). Chemistry (11th ed.). McGraw-Hill.