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Chemistry

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Chemistry courses

This is a list of all the courses available in Chemistry. Please note that this is an alphabetical list. You should not study these courses in this order. If you are interested in a qualification, or want to know where to start, go to qualifications in Chemistry.

Course title (code) Level Points Next Start
Archaeology: the science of investigation (SA188) 1 10 May 2010
Chemical change and environmental applications (S345) NEW 3 20 May 2010
Drug design and synthesis (S346) 3 20 Oct 2010
Elements of forensic science (S187) 1 10 May 2010
Empire of the microbes (S171) 1 10 May 2010
Exploring science (S104) 1 60 Oct 2010
Exploring the molecular world (SXR205) 2 10 May 2010
Life in the oceans: exploring our blue planet (S180) 1 10 May 2010
Maths for science (S151) 1 10 May 2010
Metals and life (S347) 3 20 Oct 2010
Molecular and cell biology (S377) 3 30 Feb 2011
Molecules, medicines and drugs: a chemical story (SK185) 1 10 May 2010
Organic synthesis: strategy and techniques (SXR344) 3 10 May 2010
Physical chemistry: measurement of chemical change (SXR342) 3 10 May 2011
Plants and people (S173) NEW 1 10 Sep 2010
Practising science (SXR103) 1 10 Jun 2010
Return to science, engineering and technology (T161) 1 10 May 2010
Science project course: frontiers in chemistry (SXM390) 3 30 Feb 2011
Science starts here (S154) 1 10 Oct 2010
Scientific investigations (S155) NEW 1 10 Oct 2010
The molecular world (S205) 2 60 Oct 2010
Transition metal chemistry: synthesis and structure (SXR343) 3 10 May 2011

Continuing Professional Development (CPD) courses

A series of courses designed by the OU to respond to the needs of practising professionals for skills updating and career development. These courses are non-credit bearing.

Course title (code) Next Start
Developing food science skills: food composition and analysis (GST005) anytime
Developing food science skills: food microbiology and hygiene (GST007) anytime
Developing food science skills: food preservation and packaging (GST006) anytime
Food: from farm to fork (An overview of food production) (GST004) anytime
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