Extraction methods

The aim of this course is to teach the extraction methods used in the field of flavors and fragrances.

Hourly volumes* :

            CM: 8h

            Practical work: 12h

Know the different extraction methods: SPE, SPME,_CO2 super critical and physico-chemical properties of solutes and solvents (log P, ...).

Continuous and final assessment

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

2 sessions for final exams

SPE, SPME, log P, supercritical_CO2

Administrative contact(s) :

Secretariat Master Chemistry

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