Extraction methods

This course aims to teach the extraction methods used in the field of flavors and fragrances

Hourly volumes* :

            CM : 8h

            TP : 12h

Know the different extraction methods: SPE, SPME, super critical_CO2 and physicochemical properties of solutes and solvents (log P, ...).

Continuous assessment and final assessment

Continuous assessment (practical work, 40%) and final assessment (lectures, 60%)

2 sessions for the final test

SPE, SPME, log P, super critical_CO2

Administrative contact(s):

Secretariat Master Chemistry

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