VCF2071 - Formulation Chemistry II A

Leader: Dr Richard Prankerd

Offered

Parkville First semester 2007 (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