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CH4615   Fragrance, Food and Colour Chemistry

Academic year(s): 2018-2019

Key information

SCOTCAT credits : 10

ECTS credits : 5

Level : SCQF Level 10

Semester: 2

Availability restrictions: Not automatically available to General Degree students

Planned timetable: To be arranged.

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.

Relationship to other modules

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

Learning and teaching methods and delivery

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

Assessment pattern

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%

Personnel

Module coordinator: Prof R J M Goss
Module teaching staff: Dr R A Aitken, Prof R J M Goss, Prof T K Smith