Formulation of ingredients for the aromatic

Evaluation of the aromatic power of the main aromatic ingredients.
Direct and retronasal olfactory comparison.
Influence of the support on the perception.
Formulation of flavourings and applications on food supports with the intervention of a flavourist. Regulatory constraints.

Hourly volumes* :

            CM : 12h

            TD : 8h

Olfactory knowledge of raw materials and basic principles of their formulation for the aromatic.
Experimental training: Learning, sensory analysis and formulation of ingredients for the aromatic.

100% Continuous assessment  

flavors, formulation, sensory analysis, regulations

Administrative contact(s):

Secretariat Master Chemistry

master-chimie @ umontpellier.fr (master-chimie @ umontpellier.fr)

https://master-chimie.edu.umontpellier.fr