Level of Education
5 years of post-secondary education
ECTS
2 credits
Training Structure
College of Sciences
Description
Demonstrate the value of biotechnology in producing natural flavors. Utilization of plants.
Hourly volumes*:
CM: 8 a.m.
Practical Training: 12:00 p.m.
Objectives
Gain knowledge about the production of flavor compounds using biotechnological methods.
Optimize the production of flavor compounds using biotechnological processes. Be able to identify aromatic plants
Class Hours
- Biotechnology Processes 2 - LectureLecture8 hours
- Biotechnology Processes 2 - LabLaboratory Work12 hours
Mandatory Prerequisites
Master's 1 in ICAP A&P or equivalent degree
Knowledge Assessment
60% Final exam (2 sessions), 40% Written assignment
Course Outline
Course:
Lecture: The benefits of biocatalysis; a review of the biosynthetic pathways of aroma compounds; production of aromas via fermentation or bioconversion (fatty acids, esters, lactones, terpenes, carotenoids, norisoprenoids, glycosides, vanillin, 2-phenylethanol…), parameters for increasing yields of aroma compounds, current limitations, and future prospects.
Identification and utilization of aromatic plants.
Lab: Synthesis of esters using immobilized lipase; influence of the acyl donor and the type of alcohol. Identification of aromatic plants.
Additional Information
Administrative contact(s):
Master's in Chemistry Office
https://master-chimie.edu.umontpellier.fr/