CH4615 Fragrance, Food and Colour Chemistry

Academic year

2024 to 2025 Semester 2

Further information on which modules are specific to your programme.

Key module information

SCOTCAT credits

10

The Scottish Credit Accumulation and Transfer (SCOTCAT) system allows credits gained in Scotland to be transferred between institutions. The number of credits associated with a module gives an indication of the amount of learning effort required by the learner. European Credit Transfer System (ECTS) credits are half the value of SCOTCAT credits.

SCQF level

SCQF level 10

The Scottish Credit and Qualifications Framework (SCQF) provides an indication of the complexity of award qualifications and associated learning and operates on an ascending numeric scale from Levels 1-12 with SCQF Level 10 equating to a Scottish undergraduate Honours degree.

Availability restrictions

Not automatically available to General Degree students

Planned timetable

To be arranged.

This information is given as indicative. Timetable may change at short notice depending on room availability.

Module coordinator

Dr R J Pearson

This information is given as indicative. Staff involved in a module may change at short notice depending on availability and circumstances.

Module Staff

Dr R. A. Aitken, Dr R. J. Pearson

This information is given as indicative. Staff involved in a module may change at short notice depending on availability and circumstances.

Module description

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 and reactions that occur when cooking will be considered with an emphasis on health effects and the molecular mechanisms that take place. The chemistry of organic dyes and pigments will be discussed including the historical development of colourants alongside a detailed look at the main compound classes, their applications and their environmental impact.

Relationship to other modules

Pre-requisites

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 )

Assessment pattern

2-hour Written Examination = 100%

Re-assessment

Oral Re-assessment = 100%

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

The number of compulsory student:staff contact hours over the period of the module.

Guided independent study hours

80

The number of hours that students are expected to invest in independent study over the period of the module.

Intended learning outcomes

  • Be familiar with some important molecules relevant to fragrance, food and colour
  • Know the historical development of the chemistry of these families of compounds
  • Understand the physical and organic chemistry behind the way molecules interact with the UV/Vis spectrum
  • Understand the biosynthetic principles and uses of dyes and pigments