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School of Chemistry, Food Biosciences and Pharmacy - Modules for 2007-8

Module Code Module Title Level Further Information
CH0CHEChemistry0HTML version
CH0AFoundation Chemistry A0HTML version
CH0BFoundation Chemistry B0HTML version
CH0CSTInformation Technology and Statistics0HTML version
CH0STAStatistics0HTML version
CH1MChemistry M1HTML version
NS11ACommunicating Ideas about Science and Technology1HTML version
PM1ESAConcepts and Skills 11HTML version
CH1IN2Descriptive Inorganic Chemistry1HTML version
PM1DS1Drug Design and Synthesis : Basic Organic Chemistry1HTML version
CH1FC1Fundamental Concepts in Chemistry 11HTML version
CH1FC2Fundamental Concepts in Chemistry 21HTML version
CH1IN1Fundamentals of Atomic Structure and the Periodic Table1HTML version
CH1OR2Fundamentals of Organic Chemistry1HTML version
PM1PB2Human Physiology1HTML version
PM1PB2AHuman Physiology1HTML version
CH1IN3Inorganic Chemistry for Natural Scientists1HTML version
CH1FA1Introduction to Criminology 11HTML version
CH1FA2Introduction to Criminology 21HTML version
CH1PRALaboratory Skills for Chemists1HTML version
FB1EM1Mathematics and Computing for Life Sciences1HTML version
CH1M1Mathematics M11HTML version
CH1M2Mathematics M21HTML version
FB1EM2Maths and Computing for Food Biosciences1HTML version
CH1OR3Organic Chemistry for Biochemistry and Natural Sciences1HTML version
CH1ORBOrganic Chemistry for Biologists1HTML version
PM1PP1Pharmacy Practice I1HTML version
FB1EPHPhysical Aspects of Biological Systems1HTML version
FB1EPBPhysical Aspects of Biological Systems B1HTML version
CH1PH3Physical Chemistry for Natural Sciences1HTML version
CH1PH1Physical Processes and Molecular Organisation1HTML version
CH1PH2Physical Processes for Biologists1HTML version
CH1MP1Physicochemical Principles of Pharmacy1HTML version
PM1MP1Principles and extemporaneous preparation of medicines1HTML version
FB1GFSSelected Topics in Food Science1HTML version
CH1OR1Shape, Structure and Reactivity in Organic Chemistry1HTML version
FB1GFBTopics in Food and Biotechnology1HTML version
FB1GFATopics in Food and Biotechnology A1HTML version
CH2A3Analytical Chemistry2HTML version
CH2A1Analytical Chemistry and Professional Skills 12HTML version
CH2A2Analytical Chemistry for Environmental, Earth and Archaeological Sciences2HTML version
FB2BBEBiochemistry and Enzymology2HTML version
FB2BIPBioprocessing Practicals2HTML version
FB2C1AChemistry of Bulk Food Components2HTML version
PM2ES3Concepts and Skills 22HTML version
PM2MP2Dosage form design2HTML version
CH2A4Drug Analysis : A theoretical and practical approach2HTML version
FB2CALEnglish for Science2HTML version
CH2E1Environmental Chemistry 12HTML version
FB2FC1Food Choice and Regulation2HTML version
FB2CFBFood Commodities2HTML version
FB2CFAFood Microstructure2HTML version
FB2EFPFood Processing2HTML version
CH2FAForensic Analysis 12HTML version
FB2N1Fundamentals of Human Nutrition2HTML version
FB2N1AFundamentals of Human Nutrition A2HTML version
CH2AA1Further Analytical Chemistry 12HTML version
CH2I1Further Inorganic Chemistry2HTML version
CH2O1Further Organic Chemistry2HTML version
CH2P1Further Physical Chemistry2HTML version
FB2PYAIndustrial Training Preparation2HTML version
FB2C1BInstrumental Analysis of Foods2HTML version
PM2PB4Introduction to Pharmacology and toxicology2HTML version
PM2PB5Medical Microbiology2HTML version
CH2MMCMedicinal Chemistry for Chemists2HTML version
CH2MMPMedicinal Chemistry for Pharmacists (Drug targets and how to access them)2HTML version
FB2MF2Microbiological Hazards in Foods2HTML version
FB2MF1Microbiology of Food Spoilage and Preservation2HTML version
FB2OE1Oenology2HTML version
CH2O2Organic Chemistry for Biochemists2HTML version
PM2PP2Pharmacy Practice 22HTML version
FB2EPRProcess Engineering Principles2HTML version
FB2BPPProtein Purification and Proteomics2HTML version
FB2PH1Public Health Nutrition 12HTML version
PM2TH1Therapeutics 12HTML version
FB2UOPUnit Operations2HTML version
FB2PYIndustrial Training2YHTML version
CH3MCAdvanced Chemistry Practical Techniques3HTML version
CH3O2Advanced Organic Chemistry - Contemporary Synthetic Methodology3HTML version
CH3O1Advanced Organic Chemistry - Synthesis of Complex Targets3HTML version
PM3MP3Advanced Pharmaceutics3HTML version
CH3P1Advanced Topics in Physical Chemistry 13HTML version
CH3P2Advanced Topics in Physical Chemistry 23HTML version
CH3A1Analytical Chemistry & Professional Skills 23HTML version
FB3N3Bioavailability, Diet and Gut Health3HTML version
CH3I1Biomolecular Structure and Aspects of Transition Metal Chemistry3HTML version
FB3BPDBioprocess Design3HTML version
FB3EB2Bioprocess Systems (Economic Manufacturing)3HTML version
CH3PREBSc Chemistry Education Project3HTML version
CH3PRBSc Chemistry Project3HTML version
CH3PINBSc Industrial Placement3HTML version
CH3PSEBSc Science Education Project3HTML version
CH3SOC30Chemistry Project for International Students (30)3HTML version
CH3SOC40Chemistry Project for International Students (40)3HTML version
CH3SOC50Chemistry Project for International Students (50)3HTML version
FB3GSAConsumer Attitudes to Food Quality3HTML version
FB3N2ADiet and Disease3HTML version
FB3EF2Food Engineering 23HTML version
FB3GPDFood Product Development3HTML version
FB3QASFood Quality Assurance and Safety3HTML version
CH3FA2Forensic Analysis 23HTML version
CH3B1Further Organometallic Chemistry and Bio-Inorganic Chemistry3HTML version
FB3N2BGenes, Lifestyle and Nutrition3HTML version
CH3EUMChem European Placement3HTML version
CH3INMChem Industrial Placement3HTML version
FB3BGEMolecular techniques in microbiology and biotechnology3HTML version
PM3DS4Natural Products in Pharmacy and Medicine: Pharmacognosy3HTML version
PM3PP3Pharmacy Practice 33HTML version
FB3PP2Process Biotechnology3HTML version
FB3PH2Public Health Science 23HTML version
PM3ES6Research Methods3HTML version
FB3PFBResearch Project3HTML version
FB3CF2Selected Topics in Food Chemistry3HTML version
FB3GSESensory Evaluation of Food3HTML version
CH3I2Shapes and Structures of Small Molecules and Extended Arrays3HTML version
PM3PP5Social Pharmacy3HTML version
FB3CF1Special Topics in Food and Toxicology3HTML version
PM3DS3The Uses of Metals in Medicine3HTML version
PM3TH2Therapeutics 23HTML version
PM3TH3Therapeutics 33HTML version
CH4O2Advanced Organic Chemistry - Heterocycles, Natural Products and Advanced Materials4HTML version
CH4O1Advanced Organic Chemistry - Synthesis of Complex Targets (2)4HTML version
CH4P1Advanced Physical Chemistry4HTML version
CH4SKChemistry in Industry and Professional Skills4HTML version
CH4PRMChem Chemistry Project4HTML version
CH4MM1Medicinal Chemistry 14HTML version
CH4MM2Medicinal Chemistry 24HTML version
CH4PCPolymer Chemistry4HTML version
CH4I1Structure Determination4HTML version
FBMFQ4Advanced Issues in Food Quality AssuranceMHTML version
FBMFCAChemistry of Food Components AMHTML version
FBMFCBChemistry of Food Components BMHTML version
FBMF1AFood Analysis 1MHTML version
FBMF2AFood Analysis 2MHTML version
FBMFP2Food Manufacturing and the EnvironmentMHTML version
FBMFP1Food ProcessingMHTML version
FBMQASFood Quality Assurance and SafetyMHTML version
FBMN01Fundamentals of Human NutritionMHTML version
FBMN05Genes, Lifestyle and NutritionMHTML version
FBMFM1Introductory Food MicrobiologyMHTML version
FBMN02MetabolismMHTML version
FBMFM3Microbial Quality AssuranceMHTML version
FBMN06Nutrition in Health & DiseaseMHTML version
FBMNPRProjectMHTML version
FBMN04Public Health ScienceMHTML version
FBMN03Research MethodologyMHTML version
FBMFPRResearch ProjectMHTML version
FBMFRARisk Analysis in the Food ChainMHTML version
FBMFS1Sensory Properties of FoodsMHTML version
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