Chemistry MSc

You will study 180 credits in total during your Chemistry MSc. These are the modules relating to this programme of study for academic year 2021/22. If you are starting in September 2022, these will give you a flavour of the modules you are likely to study. All modules are subject to change.

Compulsory modules

Extended Research Project for Chemistry-based MSc courses - 90 credits
You’ll gain valuable and extensive hands-on practical experience by working on research proect relevant to your Masters course.

Advanced Topics in Chemistry (Coursework) - 20 credits
Provides a broad understanding of a range of core areas of advanced chemistry and be able to solve unseen problems in these areas. You will also be able to access the primary literature and use your knowledge to make a critical evaluation of this information.

Advanced Topics in Chemistry (Examined) - 20 credits
You will gain an advanced level of understanding of a selection of current topics of chemistry. You will be able to demonstrate your knowledge of multiple areas simultaneously and be able to explain and solve unseen problems of an advanced nature.

Practical Skills and Instrumental Analysis - 20 credits
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.

Optional modules

Metal and Alloys - 15 credits
You will gain the knowledge of the processing-microstructure-property relationship to the design of alloys for structural application, as well as being able to illustrate conventional structural alloys and show how research has, and continues to inform the design of these materials.

Ceramics, Polymers and Composites - 15 credits
This module builds on the fundamental principles of materials science which you have studied earlier in the programme and applies and extends this to understanding the design of conventional and advanced ceramics, polymers and composite materials.

Food Analysis - 10 credits
You 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, you 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.

Soft Matter Physics: Polymers, Colloids and Glasses - 15 credits
On completion of this module, you should gained the foundation for the understanding of the properties, behaviour and characterisation of soft matter including polymers, colloids, and glasses; understand some main techniques for studying structure and dynamics in soft matter; and understand where and how soft matter is important for applications.

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
You 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. 

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.

Physics of Biological Systems - 15 credits
You will have the opportunity to apply physics knowledge to the study and mechanistic understanding of biological systems. Such education is relevant to a wide range of areas such as understanding disease, diagnostics, analytical techniques, new materials and devices, and energy.

The full list of optional modules can be read in the course catalogue.