You will study 180 credits in total during your Polymers, Colorants and Fine Chemicals MSc. These are the modules studied in 2019. If you are starting in September 2020, these will give you a flavour of the modules you are likely to study. All modules are subject to change.
Extended Laboratory Project for Chemistry-based MSc courses - 90 credits
Practical research project allowing you to experiment in an area relevant to the course. On completion of this module, you'll be able to formulate hypotheses to be tested experimentally; keep an accurate, formal record of research performed; apply key methods in appropriate chemical technology for the investigation of important problems and/or develop new methodology; and be able to interpret experimental data and to develop new models on the basis of these experiments.
Advanced Colour Science - 15 credits
Understanding the major aspects of colour science, namely: the human visual system, the measurement of coloured materials, the properties and applications of colorants, the ways in which coloured materials can be created and reproduced, and the psychological effects of colour.
Synthesis and Application of Polymers - 15 credits
Learning the advanced aspects of polymerisation with emphasis on natural and synthetic polymers beginning with fundamental aspects and to more up-to-date and advanced materials.
Colour Application Technology - 30 credits
Providing a detailed knowledge of the wide range of printing and coating technologies. Understanding of the chemistry of colorants and the physical chemistry of colorant-polymer interactions.
Practical Skills and Instrumental Analysis - 20 credits
You’ll develop skills to undertake a range of physical measurements and appropriate data analysis with relevance to PCFP, and in order to design appropriate investigative procedures by undertaking case studies and open-ended experiments.
Advanced Topics in Chemistry - 10 credits
Become familiar with advanced topics and current research in a range of topical areas within chemistry. You’ll be able to solve deductive problems and to critically assess current chemical literature.
Physical Aspects of Food - 10 credits
Gain a clear understanding of laws governing many physical and physiochemical processes in foods and means of applying them to food systems.
Colloid and Dairy Science - 10 credits
The aim of this module is to develop your understanding of the principles and practice of colloid science with particular reference to the stability, structure and texture of dairy-based oil and water systems.
Food Quality Assurance and Control - 10 credits
Develop your understanding of the roles of quality control, quality assurance and quality management systems in controlling the quality and safety of food. You’ll be able to outline key issues in food legislation and its implementation in the control and management of food quality and safety.