Study level
BAC +5
ECTS
2 credits
Component
Faculty of Science
Description
Demonstrate the value of biotechnology in obtaining natural flavors. Adding value to plants.
Hourly volumes* :
CM: 8h
Practical work: 12h
Objectives
Acquire knowledge of the production of aroma compounds by biotechnological means.
Optimize the production of aroma compounds by biotechnological processes. Recognize aromatic plants
Necessary prerequisites
Master 1 ICAP A&P or equivalent training
Knowledge control
60% Final exam (2 sessions), 40% Practical (written)
Syllabus
Course :
Course: interest in biocatalysis, overview of biosynthetic pathways for aroma compounds, obtaining aromas by fermentation or bioconversion (fatty acids, esters, lactones, terpenes, carotenoids, norisoprenoids, glycosides, vanillin, 2-phenylethanol...), parameters for increasing yields of aroma compounds, current limitations and prospects.
Identification and valorization of aromatic plants.
Practical work: ester synthesis by immobilized lipase, influence of acyl donor and nature of alcohol. Identification of aromatic plants.
Further information
Administrative contact(s) :
Secretariat Master Chemistry
https://master-chimie.edu.umontpellier.fr/