Formulation of Ingredients for Aromatics

Evaluation of the aromatic intensity of the main flavor ingredients.
Direct and retronasal olfactory comparison.
Influence of the carrier on perception.
Formulation of flavorings and their application to food carriers with the assistance of a flavorist. Regulatory requirements.

Hourly volumes*:

            CM: 12:00 p.m.

            TD: 8: 00 a.m.

Olfactory knowledge of raw materials and the basic principles of their formulation for the fragrance industry.
Hands-on training: Learning, sensory analysis, and formulation of ingredients for the fragrance industry.

100% Continuous Assessment  

flavors, formulation, sensory analysis, regulations

Administrative contact(s):

Master's in Chemistry Office

Master's in Chemistry @ umontpellier.fr

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