You will study 180 credits in total during your Chemistry 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.
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 Topics in Chemistry - 40 credits
Provides a broad understanding of core areas of advanced chemistry, including topics such as chemical biology tools, self-assembling materials, molecular dynamics and electronic structure calculations. The module is delivered over three elements, with students free to choose the topics that interest them.
Practical Skills and Instrumental Analysis - 20 credits
Students develop skills to undertake a range of physical measurements and appropriate data analysis and design appropriate investigative procedures by undertaking case studies and open-ended experiments.
Food Analysis - 10 credits
Students will learn to analyse a food for major nutrients, and understand the limitations of the procedures; understand chemical methods used to assess bioavailabilty, and will gain laboratory experience in some procedures to assess bioavailability; will understand HPLC and GLC techniques, their role and limitations in analysis of nutrients; will be able to design an analytical protocol and apply this in the laboratory and will gain laboratory experience in analysis of nutrients, and in planning laboratory experimentation.
Advanced Colour Science - 15 credits
On completion of this module, students will have a thorough knowledge and understanding of 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.
Biomaterials and Applications - 15 credits
Students will learn to apply the knowledge of physico-chemical properties of materials for the selection of materials as implants in the body as a service environment; to understand the performance of materials (metals, ceramics, polymers, composites) in body environment; and to understand the concepts of biosensors and ceramic coatings.
Soft Matter Physics: Liquid Crystals - 15 credits
This module provides a broad context of the properties of soft condensed matter, introducing the physics of liquid crystal and amphiphilic materials and liquid crystal devices and explaining the connections between the physical properties of liquid crystals and their applications.
Colloid and Dairy Science - 10 credits
Students will learn the principles and practice of colloid science with particular reference to the stability, structure and texture of dairy-based oil and water systems, including the terminology and concepts of colloid science; stabilisation by absorbed protein; role of emulsifiers and hydrocolloids; colloidal aspects of milk and cream; emulsion and foam formation.