VCF2071

Formulation Chemistry II A ( 6 points, SCA Band 2, 0.125 EFTSL)

Leader: Dr Richard Prankerd

Offered:
Parkville First semester 2006 (Day)

Synopsis: Excipients. Carbohydrates and lipids. Surfactants properties, cationic, anionic, non-ionic. Emulsifiers O/W, W/O, secondary. Thickeners, lubricants, humectants, preservatives, solubilizers, coatings. Organoleptics-colours, odours and flavours. Product types- formulation, preparation and stability of powders, compacts, solutions, suspensions, emulsions, foams, aerosols, semi-solids.

Objectives: Students will develop an: - Understanding of product classes of different forms, general use of excipients in different classes of products, and the mechanisms of physical and chemical degradation of products. - Ability to recognise the nature of excipients that will be required for different classes of product, and to predict stability problems based on the physico-chemical properties of the ingredients. - Appreciation of the importance and of the possibilities of manipulating the properties of various classes of product by the choice of appropriate excipients.

Assessment: Examination (2.5 hours)

Prerequisites: All 1st year B.Form. Sci units