Level of study
BAC +4
ECTS
2 credits
Component
Faculty of Science
Description
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
Objectives
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.
Knowledge control
100% Continuous assessment
Syllabus
flavors, formulation, sensory analysis, regulations
Additional information
Administrative contact(s):
Secretariat Master Chemistry
master-chimie @ umontpellier.fr @
https://master-chimie.edu.umontpellier.fr