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
Objectives
Olfactory knowledge of raw materials and basic principles of formulation for aromatics.
Experimental training: learning, sensory analysis and formulation of ingredients for aromatics.
Knowledge control
100% Continuous assessment
Syllabus
flavors, formulation, sensory analysis, regulations
Further information
Administrative contact(s) :
Secretariat Master Chemistry
master-chimie @ umontpellier.fr @
https://master-chimie.edu.umontpellier.fr