Basics of flavor formulation

Involvement of a flavourist for the following apprenticeships:

1- Bases for the formulation of a savory flavor (meat).

2- Bases for chocolate and coffee flavour formulation

3- Bases for fruit flavor formulation

4- Preparing a flavor formulation project (see module HAC011C): study of the different raw materials to be used, constraints on use (legislation), applications in different environments, etc.

Hourly volumes* :

CM: 12h

Practical work: 8h

Study the basics of flavor formulation, then adapt the resulting flavors to different applications.

Theme: Savory - Coffee/chocolate - Fruit flavors

Master 1 ICAP A&P or equivalent training

100% final test (oral)

Learning the ingredients for aromatic :

1- Bases for the formulation of a savory flavor (meat).

2- Bases for chocolate and coffee flavour formulation

3- Bases for fruit flavor formulation

Administrative contact(s) :

Secretariat Master Chemistry

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