Postgraduate Course: Forensic Taphonomy (PGHC11263)
Course Outline
School | School of History, Classics and Archaeology |
College | College of Humanities and Social Science |
Credit level (Normal year taken) | SCQF Level 11 (Postgraduate) |
Availability | Available to all students |
SCQF Credits | 10 |
ECTS Credits | 5 |
Summary | The key aim of the course is to offer students an understanding of the taphonomic processes that can affect human remains following death, which is key is to meaningful forensic interpretation of osteological data. Factors affecting decomposition and putrefaction of soft tissue, preservation of soft tissue, the importance of entomology, palynology and botany are covered, as well as the identification and analysis of calcined bone and an awareness of cremation technology. |
Course description |
Not entered
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Entry Requirements (not applicable to Visiting Students)
Pre-requisites |
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Co-requisites | |
Prohibited Combinations | |
Other requirements | All students taking this course must attend the Health & Safety Awareness training session at the start of the semester. If this course is not on your Degree Programme Table you must seek the permission of the course organiser before being enrolled in this course. |
Information for Visiting Students
Pre-requisites | None |
Course Delivery Information
Not being delivered |
Learning Outcomes
By the end of the course the student will
- Have an understanding of the process of decomposition and putrefaction of a human body.
- Have an understanding of the natural agents that cause post mortem changes in a corpse.
- Be able to assess the effect of burial practices on buried remains
- Understand the role of entomology, palynology and botany in the reconstruction of the burial environment and the assessment of the post mortem interval.
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Additional Information
Graduate Attributes and Skills |
Not entered |
Keywords | ForTaphonomy |
Contacts
Course organiser | Dr Elena Kranioti
Tel: (0131 6)50 2368
Email: |
Course secretary | Mr Gordon Littlejohn
Tel: (0131 6)50 3782
Email: |
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