Perfumes and Cosmetics

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Acquisition of basic knowledge in the field of chemistry of fragrances and fragrant compounds and their significance and application in everyday life.
Acquisition of basic knowledge about the most important raw materials which are used in production of cosmetic preparations, types of cosmetic preparations and side effects of cosmetic raw materials and/or preparations on skin and skin appendages.

Course enrolment requirements and entry competences required for the course

Enrolled in or passed the course Experimental in Perfumes and Cosmetics

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

After passing the exam students will be able to:
- define basic terms associated with chemistry and creation of fragrances
- specify perfumery materials of natural origin, methods used to extract ingredients from their natural sources and the most common natural sources
- specify and recognize some, the most common synthetic fragrant compounds according to their structural formula
- define terms cosmetics and cosmetology
- differentiate main classes of ingredients for cosmetics production and specify the most important representatives of each class
- differentiate cosmetics according to utilization and specify typical products belonging to each class

Course content broken down in detail by weekly class schedule (syllabus)

Lectures (2 hours weekly):
1st week: Introduction to course (course content, students responsibilities, terms and conditions for passing exam). Definitions of terms such as fragrance, fragrant or aroma compound, olfactology, olfaction.
2nd week: Olfactory system. Olfactory system disorders. History of discovery, production and use of fragrances.
3th week: Perfume types. Classification of fragrances by the origin of the ingredients. Natural, nature-identical, synthetic. The structure of an fragrance. Classification of fragrances by olfactive family.
4th week: Olfactive families. Classification by H&R. Classification by M. Edwards – so-called ”fragrance wheel”. Classification by fragrance manufacturers.
5th week: Fragrance ingredients. Natural ingredients. Methods of natural ingredients isolation. Distillation. Expression. Solvent extraction.
6th week: Definitions of natural fragrance ingredients. Aromatics sources. Plant sources. Bark. Flowers. Fruits.
7th week: Plant sources. Leaves and twigs. Roots, rhizomes and bulbs. Seeds. Woods. Resins and balsams.
8th week: Animal sources. Other natural sources. Fragrant compounds. Classification of synthetic ingredients. Classification by functional groups. Alcohols. Aldehydes. Ketones.
9th week: C13 norisoprenoids.. esters. Lactones. Musks. Phenolics. Hydrocarbons. Heterocyclic compounds.
10th week: Definition of terms cosmetics and cosmetology. Significance and classification of cosmetology. Skin and skin appendages. Cosmetics ingredients. Natural ingredients. Inorganic ingredients.
11th week: Organic ingredients. Ingredients of plant origin. Ingredients of animal origin. Biogenic stimulants: hormones, vitamins and enzymes.
12th week: Semisynthetic ingredients. Synthetic ingredients. Active ingredients and adjuvants. Tensides. Emollients. Thickeners. Preservatives. Antioxidants. Dyes. Sunscreen preparations.
13th week: Cosmetic preparations. Definitions of basic terms andclassification. Cleansing products.
14th week: Skin care products. Creams, lotions, gels and oils for skin and hair care.
15thwek: Decorative cosmetics.

Format of instruction:

Student responsibilities

Students are required to attend lectures in the amount of at least 80% of the times scheduled. Active participation in teaching process will be also evaluated in the final score.

Optional literature (at the time of submission of study programme proposal)

Poucher’s Perfumes, Cosmetics and Soaps, 10th edition, edited by Hilda Butler, Kluwer Academic Publishers, Dordrecht, 2000.
Tehnička enciklopedija, vol. 5, str. 360-370, JLZ, Zagreb, 1976.
Tehnička enciklopedija, vol. 7, str. 311-319, JLZ, Zagreb, 1980.
J. Buckle, Clinical Aromatherapy, Essential Oils in Practice, 2nd edition, Churchill Livingstone, Edinburgh, 2003.

Quality assurance methods that ensure the acquisition of exit competences

Monitoring of quality assurance will be performed at three levels:
(1) University Level, conducting surveys of students on teaching quality;
(2) Faculty Level, by Quality Control Committee;
(3) Lecturer’s Level, monitoring and accepting suggestions of students and colleagues

Other (as the proposer wishes to add)