• Study level

    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 medium on perception.
Formulation of aromatizers and applications on food supports with the help of an aromatician. Regulatory constraints.

Hourly volumes* :

            CM: 12h

            TD : 8h

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Objectives

Olfactory knowledge of raw materials and basic principles of formulation for aromatics.
Experimental training: learning, sensory analysis and formulation of ingredients for aromatics.

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Knowledge control

100% Continuous assessment  

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Syllabus

flavors, formulation, sensory analysis, regulations

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Further information

Administrative contact(s) :

 

Secretariat Master Chemistry

master-chimie @ umontpellier.fr @

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

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