CH4615
Fragrance, Food and Colour Chemistry
2018-2019
10
5
SCQF level 10
2
Academic year(s): 2018-2019
SCOTCAT credits : 10
ECTS credits : 5
Level : SCQF level 10
Semester: 2
Availability restrictions: Not automatically available to General Degree students
Planned timetable:
This module considers three areas where applications of organic chemistry have been able to benefit society and given rise to important industries. The fragrance, perfumery and food flavouring industry will be covered from the early extraction of essential oils to the modern marketplace with an overview of the key structural features required for perfumes and flavours and some major manufacturing processes. The chemical constituents of food will be considered with an emphasis on health effects and the molecular mechanism of antioxidants, vitamins and other food constituents. The chemistry of organic dyes and pigments will be discussed including the historical development of colour compounds and how these affected society and art. Coloured compounds in nature will also be discussed.
Pre-requisite(s): Before taking this module you must ( pass 1 module from {CH2601, CH2603} and pass at least 1 module from {CH2501, CH2701} ) or ( pass 2 modules from {CH2501, CH2701} and pass CH1601 or pass CH1202 )
Anti-requisite(s): You cannot take this module if you take CH4613
Weekly contact: 2 - 3 lectures per week over 9 - 10 weeks (within Weeks 1-11) and 2 - 3 tutorials in total
Scheduled learning hours: 20
Guided independent study hours: 80
As used by St Andrews: 2-hour Written Examination = 100%
As defined by QAA
Written examinations : 100%
Practical examinations : 0%
Coursework: 0%
Re-assessment: Oral Re-assessment = 100%