COSMETIC PRODUCTS

Teachers: 
SANTI Patrizia
Credits: 
5
Year of erogation: 
2021/2022
Unit Coordinator: 
Disciplinary Sector: 
Applied Technological Pharmaceutics
Semester: 
First semester
Year of study: 
4
Language of instruction: 

Italian

Learning outcomes of the course unit

The objective of the module is the acquisition of the basic knowledge relative to functional cosmetics and cosmetic technology, both traditional and more innovative. The module gives the basic notions on the main raw products of cosmetic interest, on their functions, on the formulative techniques of the most relevant categories of cosmetics, as well as on the stability controls on finished products. The course covers also the European Regulatory Guidelines for Cosmetics, with particular regards to labeling and safety. The expected learning outcomes are: 1. Knowledge and understanding: understanding of the functional mechanisms of the skin. Acquisition of the notions relative to functional cosmetics and to cosmetic technology. Ability to use the specific language and the correct terminology for cosmetic ingredients. 2. Applying knowledge and understanding: capability to recognize the function of each excipient of a given cosmetic product and the possible interactions. Capability to formulate the main categories of cosmetic products (solutions, creams, lotions, detergents). 3. Communication skills: ability to use the specific language for this specialistic discipline. Be able to present the characteristic of a cosmetic product also to a non-expert audience. 4. Making judgements: the capability to evaluate the quality of a cosmetic product as a function of its composition and its packaging. 5. Learning skills: capability to connect the different subjects studied among them and with the basic disciplines. Capability of continuous education, through the scientific publications in the field of pharmaceutical technology.

Prerequisites

Basic knowledge of pharmaceutical technology is required.

Course contents summary

The contents of the module are: Functions of cosmetic products: hygiene, eutrophy, aesthetic Anatomy and physiology of the skin Cosmetic raw materials: active moieties and excipients Silicones for cosmetic use Vehicles for cosmetic formulations: solutions, emulsions, suspensions Innovative cosmetic formulations: liposomes, nanoparticles, multiple emulsions and microemulsions Skin moisturizers Skin care products Skin Detergents Cosmetic products for hair care Skin aging New active moieties: alfahydroxyacids Vitamines in cosmetic Effect of UV radiation on the skin: UV filters Make-up products Deodorants, Antiperspirants and Perfumes Cosmetic for skin whitening Stability of cosmetic formulations European Regulatory Guidelines for Cosmetics

Course contents

The contents of the module are: Functions of cosmetic products: hygiene, eutrophy, aesthetic Anatomy and physiology of the skin Cosmetic raw materials: active moieties and excipients Silicones for cosmetic use Vehicles for cosmetic formulations: solutions, emulsions, suspensions Innovative cosmetic formulations: liposomes, nanoparticles, multiple emulsions and microemulsions Skin moisturizers Skin care products Skin Detergents Cosmetic products for hair care Skin aging New active moieties: alfahydroxyacids Vitamines in cosmetic Effect of UV radiation on the skin: UV filters Make-up products Deodorants, Antiperspirants and Perfumes Cosmetic for skin whitening Stability of cosmetic formulations European Regulatory Guidelines for Cosmetics

Recommended readings

A.V., Manuale del Cosmetologo, Ed. Tecniche Nuove (Milano) G.PROSERPIO, "Le basi della cosmetologia", Ed. SEPEM, Milano. BONADEO“ Prodotti Cosmetici, cosmetología e tecnología cosmetiche” Ed. Librería Cortina (Milano)

Teaching methods

The course includes lessons, using slide projections, that will be available online for students. Slides are complementary didactic material.
The teacher will recall continuously to the use of the appropriate technical language, will use everyday life examples, will underline connections among different parts of the course and will promote active student participation. 2 hours will be dedicated to exercises and mock examinations.
Support material (audio/video)will also be provided.

Assessment methods and criteria

The summative evaluation of the knowledge acquired is made through a written exam, during the official dates established by the Dipartimento di Scienze degli Alimenti e del Farmaco.

The exam (written)will be held in person, except for changes related to the COVID situation.

Each written exam, duration 1 hour, consists of 6 open answer questions (score for each question varies from 0 to 3) and 12 multiple choice questions (score for each question varies from 0 to 1). Up to 2 points will be given for the communication skills of the student.
The student should demonstrate to have understood, and to be able to apply, the fundamental concepts of each subject studied. In particular, the evaluation of each module, expressed in thirtieths, will be made on the basis of the following criteria:
1. knowledge and comprehension (theoretical and practical) capability of the subjects studied;
2. Ability to make judgements and to connect the different subject studied among them;
3. communication skills and appropriate use of the technical language;
4. ability to learn and to elaborate the subjects studied.

The results of the exam are published on the portal ESSE3 (https://unipr.esse3.cineca.it/Home.do) within one week of the date of the exam. Students can see the exam, by appointment with the teacher.