Chemistry for B.Sc. Students: Cosmetic Chemistry and Food Adulteration (GE/OE) Semester I

Product Overview & Details

Unlock the science behind the products we use and consume daily with this engaging and insightful textbook tailored for students B.Sc. Semester I Chemistry Students. The book is covering two dynamic elective modules—Cosmetic Chemistry and Food Adulteration—this book bridges theoretical foundations with real-world applications.

In Cosmetic Chemistry, students delve into the formulation of personal care products, the biology of skin and hair, the chemistry of colours and fragrances, and the ethical and regulatory frameworks that shape the industry.

Food Adulteration equips learners with the tools to detect and understand contaminants in food, explore the role of additives, and navigate the legal landscape that governs food safety.

With clear explanations, practical insights, and a focus on sustainability and ethics, this textbook empowers students to apply chemistry in meaningful, socially relevant ways.

Cosmetic Chemistry

1. Introduction to Cosmetic Chemistry

2. Skin-Hair Biology and Products

3. Colour and Fragrances in Cosmetics

4. Regulatory Safety Considerations, Sustainability and Ethic

Food Adulteration

1. Introduction and Types of Adulterants

2. Adulteration of Common Foods and Methods of Detection

3. Food Additives

4. Laws and Procedures on Adulteration