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Physical stability of formulated products such as suspensions, colloids, creams and lotions. Accelerated shelf-life testing methods. Microbial stability, safety and testing. Particulate flow, mixing and packing. Solids milling, conveying, pneumatic transport and bulk storage behaviour.
By the end of the course, you will be able to: Understand the science behind the cosmetic products discussed in the course. Describe the characteristics and ingredients used in formulations and reproduce some cosmetic products in a laboratory setting, and perform some of the necessary quality tests on the products. Recognize the quality control and quality assurance steps needed to produce formulated products in a commercial settings. Summarise the necessary regulatory and manufacturing processes necessary to upscale the production of cosmetic products. Describe and apply quality testing, including physical/chemical and microbial tests. Describe the common formulated agricultural products and the gain advance insight into the development and science behind these products. Consider issues around indigenous ownership and traditional use of native flora and fauna, including Tikanga Māori, into a successful formulated product design.
Students must attend one activity from each section.
Ali Reza Nazmi
Pram Lakmi Abhayawardhana
Assignment 1 7.5%Assignment 2 7.5%Laboratory Assessments 30%Test (week 7) 15%Final Exam 40%
Baki, Gabriella , Alexander, Kenneth S;
Introduction to cosmetic formulation and technology;
John Wiley & Sons, Inc., 2015.
Domestic fee $975.00
International fee $5,500.00
* Fees include New Zealand GST and do not include any programme level discount or additional course related expenses.
For further information see
School of Product Design on the department and colleges page.