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Chemistry of Flavours and Fragnances

General data

Course ID: 1600-DUER1C
Erasmus code / ISCED: (unknown) / (0531) Chemistry The ISCED (International Standard Classification of Education) code has been designed by UNESCO.
Course title: Chemistry of Flavours and Fragnances
Name in Polish: Chemistry of Flavours and Fragnances
Organizational unit: Faculty of Chemistry
Course groups:
ECTS credit allocation (and other scores): 0 OR 6.00 OR 7.00 (depends on study program) Basic information on ECTS credits allocation principles:
  • the annual hourly workload of the student’s work required to achieve the expected learning outcomes for a given stage is 1500-1800h, corresponding to 60 ECTS;
  • the student’s weekly hourly workload is 45 h;
  • 1 ECTS point corresponds to 25-30 hours of student work needed to achieve the assumed learning outcomes;
  • weekly student workload necessary to achieve the assumed learning outcomes allows to obtain 1.5 ECTS;
  • work required to pass the course, which has been assigned 3 ECTS, constitutes 10% of the semester student load.
view allocation of credits
Language: English
Prerequisits:

knowledge and skills in chemistry at the first cycle
Short description:

The aim of the course is to acquaint students with the problems related to the physiology and anatomy of the taste and smell perception. During the course the students will know the nomenclature, structure and basic physical and chemical properties of the most important synthetic and natural fragrant compounds. These compounds will be discussed in the context of their importance in nature, biological properties and use in the cosmetic, pharmaceutical and food industry. The aim of the seminar is to consolidate and expand problems discussed during the lectures. During the laboratory exercises, students carry out the synthesis of selected fragrant compounds and learn the methods of isolating fragrances from from plant material.
Learning outcomes:

After the course students:

e1.explains the structure and function of the sense organs of smell and taste

e2.knows the structure and properties of sensory active compounds e3.lists and applies the method of obtaining sensory active substances

e4.lists and applies selected experimental techniques used in the study of sensory active compounds

e5.plans and carries out the synthesis of selected sensory active organic compounds

e6.explains and applies the basics of aromatherapy and perfumery

e7.works in a team during the planning and doing experiments

Classes in period "Winter Semester 2024/2025" (future)

Time span: 2024-10-01 - 2025-02-16
Selected timetable range:
Navigate to timetable
Type of class:
Discussion class, 7 hours more information
Examination more information
Laboratory, 30 hours more information
Lecture, 22 hours more information
Coordinators: Aleksandra Szcześniak
Group instructors: (unknown)
Students list: (inaccessible to you)
Examination: (in Polish) Ocena zgodna z regulaminem studiów
(in Polish) Czy IRK BWZ?:

(in Polish) T

Classes in period "Winter Semester 2023/2024" (past)

Time span: 2023-10-01 - 2024-02-25
Selected timetable range:
Navigate to timetable
Type of class:
Discussion class, 7 hours more information
Examination more information
Laboratory, 30 hours more information
Lecture, 22 hours more information
Coordinators: Aleksandra Szcześniak
Group instructors: (unknown)
Students list: (inaccessible to you)
Examination: (in Polish) Ocena zgodna z regulaminem studiów
(in Polish) Czy IRK BWZ?:

(in Polish) T

Classes in period "Winter Semester 2022/2023" (past)

Time span: 2022-10-01 - 2023-02-19
Selected timetable range:
Navigate to timetable
Type of class:
Discussion class, 7 hours more information
Examination more information
Laboratory, 30 hours more information
Lecture, 22 hours more information
Coordinators: Aleksandra Szcześniak
Group instructors: Rafał Karpowicz, Aleksandra Szcześniak
Students list: (inaccessible to you)
Examination: (in Polish) Ocena zgodna z regulaminem studiów
(in Polish) Czy IRK BWZ?:

(in Polish) T

Classes in period "Winter Semester 2021/2022" (past)

Time span: 2021-10-01 - 2022-01-23
Selected timetable range:
Navigate to timetable
Type of class:
Discussion class, 7 hours more information
Examination more information
Laboratory, 30 hours more information
Lecture, 22 hours more information
Coordinators: Aleksandra Szcześniak
Group instructors: (unknown)
Students list: (inaccessible to you)
Examination: (in Polish) Ocena zgodna z regulaminem studiów
(in Polish) Czy IRK BWZ?:

(in Polish) T

Classes in period "Winter Semester 2020/2021" (past)

Time span: 2020-10-01 - 2021-02-07
Selected timetable range:
Navigate to timetable
Type of class:
Discussion class, 7 hours more information
Examination more information
Laboratory, 30 hours more information
Lecture, 22 hours more information
Coordinators: Aleksandra Szcześniak
Group instructors: (unknown)
Students list: (inaccessible to you)
Examination: Course - (in Polish) Ocena zgodna z regulaminem studiów
Discussion class - (in Polish) Ocena zgodna z regulaminem studiów
Examination - (in Polish) Ocena zgodna z regulaminem studiów
Laboratory - (in Polish) Ocena zgodna z regulaminem studiów
Lecture - (in Polish) Zaliczenie lub ocena
(in Polish) Czy IRK BWZ?:

(in Polish) T
Teaching Method:

-informative lecture

-explanation

-discussion

-film

-demonstration

-laboratory exercises
Method and Criteria of Assessment:

The grade of the laboratory consists of:

realization of experimental tasks required (30%), properly made reports (20%), passing one mid-term tests (50%) assesing learning outcomes in terms of skills, knowledge and competence.

The grade of the seminar includes student activity during the discussions and preparing a multimedia presentation.

A necessary condition for the exam approach is to pass the laboratory exercises as well as the seminar

The final grade of the course consists of laboratory assessment (20%), seminar (30%) and the exam (50%).
Course Content:

1)Structure and physiology of the sense of smell and taste

2)Theories of the origin of odour impressions, odour classification

3)Fragrances classification: natural of animal origin, natural of plant origin, synthetic fragrances

4)The basics of perfumery and perfumes

5)Essential oils - receiviing methods, chemical composition, biological properties - the basics of aromatherapy

6)The safety of fragrances usage

7)Substances of sweet taste

8)Cooling and burning substances

9)synthesis of esters and other aroma compounds
Bibliography:

1) Władysław Brud, Iwona Konopacka-Brud; "Podstawy perfumerii"

2) Agata Jabłońska-Trypuć, Ryszard Farbiszewski; "Sensoryka i podstawy perfumerii"

3)Gerhard Buchbauer "Handbook of essential oils"

4)David Pybus i Charles Sell "The Chemistry of Fragrances”

Classes in period "Winter Semester 2019/2020" (past)

Time span: 2019-10-01 - 2020-02-23
Selected timetable range:
Navigate to timetable
Type of class:
Discussion class, 7 hours more information
Examination more information
Laboratory, 30 hours more information
Lecture, 22 hours more information
Coordinators: Aleksandra Szcześniak
Group instructors: Rafał Karpowicz, Aleksandra Szcześniak
Students list: (inaccessible to you)
Examination: Course - (in Polish) Ocena zgodna z regulaminem studiów
Discussion class - (in Polish) Ocena zgodna z regulaminem studiów
Examination - (in Polish) Ocena zgodna z regulaminem studiów
Laboratory - (in Polish) Ocena zgodna z regulaminem studiów
Lecture - (in Polish) Zaliczenie lub ocena
(in Polish) Czy IRK BWZ?:

(in Polish) T
Teaching Method:

-informative lecture

-explanation

-discussion

-film

-demonstration

-laboratory exercises
Method and Criteria of Assessment:

The grade of the laboratory consists of:

realization of experimental tasks required (30%), properly made reports (20%), passing one mid-term tests (50%) assesing learning outcomes in terms of skills, knowledge and competence.

The grade of the seminar includes student activity during the discussions and preparing a multimedia presentation.

A necessary condition for the exam approach is to pass the laboratory exercises as well as the seminar

The final grade of the course consists of laboratory assessment (20%), seminar (30%) and the exam (50%).
Course Content:

1)Structure and physiology of the sense of smell and taste

2)Theories of the origin of odour impressions, odour classification

3)Fragrances classification: natural of animal origin, natural of plant origin, synthetic fragrances

4)The basics of perfumery and perfumes

5)Essential oils - receiviing methods, chemical composition, biological properties - the basics of aromatherapy

6)The safety of fragrances usage

7)Substances of sweet taste

8)Cooling and burning substances

9)synthesis of esters and other aroma compounds
Bibliography:

1) Władysław Brud, Iwona Konopacka-Brud; "Podstawy perfumerii"

2) Agata Jabłońska-Trypuć, Ryszard Farbiszewski; "Sensoryka i podstawy perfumerii"

3)Gerhard Buchbauer "Handbook of essential oils"

4)David Pybus i Charles Sell "The Chemistry of Fragrances”

Classes in period "Winter Semester 2018/2019" (past)

Time span: 2018-10-01 - 2019-02-10
Selected timetable range:
Navigate to timetable
Type of class:
Discussion class, 14 hours more information
Examination more information
Laboratory, 42 hours more information
Lecture, 28 hours more information
Coordinators: Aleksandra Szcześniak
Group instructors: (unknown)
Students list: (inaccessible to you)
Examination: Course - (in Polish) Ocena zgodna z regulaminem studiów
Discussion class - (in Polish) Ocena zgodna z regulaminem studiów
Examination - (in Polish) Ocena zgodna z regulaminem studiów
Laboratory - (in Polish) Ocena zgodna z regulaminem studiów
Lecture - (in Polish) Zaliczenie lub ocena
(in Polish) Czy IRK BWZ?:

(in Polish) T
Teaching Method:

-informative lecture

-explanation

-discussion

-film

-demonstration

-laboratory exercises
Method and Criteria of Assessment:

The grade of the laboratory consists of:

realization of experimental tasks required (30%), properly made reports (20%), passing one mid-term tests (50%) assesing learning outcomes in terms of skills, knowledge and competence.

The grade of the seminar includes student activity during the discussions and preparing a multimedia presentation.

A necessary condition for the exam approach is to pass the laboratory exercises as well as the seminar

The final grade of the course consists of laboratory assessment (20%), seminar (30%) and the exam (50%).
Course Content:

1)Structure and physiology of the sense of smell and taste

2)Theories of the origin of odour impressions, odour classification

3)Fragrances classification: natural of animal origin, natural of plant origin, synthetic fragrances

4)The basics of perfumery and perfumes

5)Essential oils - receiviing methods, chemical composition, biological properties - the basics of aromatherapy

6)The safety of fragrances usage

7)Substances of sweet taste

8)Cooling and burning substances

9)synthesis of esters and other aroma compounds
Bibliography:

1) Władysław Brud, Iwona Konopacka-Brud; "Podstawy perfumerii"

2) Agata Jabłońska-Trypuć, Ryszard Farbiszewski; "Sensoryka i podstawy perfumerii"

3)Gerhard Buchbauer "Handbook of essential oils"

4)David Pybus i Charles Sell "The Chemistry of Fragrances”

Classes in period "Winter Semester 2017/2018" (past)

Time span: 2017-10-01 - 2018-02-09
Selected timetable range:
Navigate to timetable
Type of class:
Discussion class, 14 hours more information
Examination more information
Laboratory, 42 hours more information
Lecture, 28 hours more information
Coordinators: Aleksandra Szcześniak
Group instructors: Aleksandra Szcześniak
Students list: (inaccessible to you)
Examination: Course - (in Polish) Ocena zgodna z regulaminem studiów
Discussion class - (in Polish) Ocena zgodna z regulaminem studiów
Examination - (in Polish) Ocena zgodna z regulaminem studiów
Laboratory - (in Polish) Ocena zgodna z regulaminem studiów
Lecture - (in Polish) Zaliczenie lub ocena
(in Polish) Czy IRK BWZ?:

(in Polish) T
Teaching Method:

-informative lecture

-explanation

-discussion

-film

-demonstration

-laboratory exercises
Method and Criteria of Assessment:

The grade of the laboratory consists of:

realization of experimental tasks required (30%), properly made reports (20%), passing one mid-term tests (50%) assesing learning outcomes in terms of skills, knowledge and competence.

The grade of the seminar includes student activity during the discussions and preparing a multimedia presentation.

A necessary condition for the exam approach is to pass the laboratory exercises as well as the seminar

The final grade of the course consists of laboratory assessment (20%), seminar (30%) and the exam (50%).
Course Content:

1)Structure and physiology of the sense of smell and taste

2)Theories of the origin of odour impressions, odour classification

3)Fragrances classification: natural of animal origin, natural of plant origin, synthetic fragrances

4)The basics of perfumery and perfumes

5)Essential oils - receiviing methods, chemical composition, biological properties - the basics of aromatherapy

6)The safety of fragrances usage

7)Substances of sweet taste

8)Cooling and burning substances

9)synthesis of esters and other aroma compounds
Bibliography:

1) Władysław Brud, Iwona Konopacka-Brud; "Podstawy perfumerii"

2) Agata Jabłońska-Trypuć, Ryszard Farbiszewski; "Sensoryka i podstawy perfumerii"

3)Gerhard Buchbauer "Handbook of essential oils"

4)David Pybus i Charles Sell "The Chemistry of Fragrances”

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