Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
Description
This course aims to teach the extraction methods used in the field of flavors and fragrances
Hourly volumes* :
CM : 8h
TP : 12h
Objectives
Know the different extraction methods: SPE, SPME, super criticalCO2 and physicochemical properties of solutes and solvents (log P, ...).
Knowledge control
Continuous assessment and final assessment
Continuous assessment (practical work, 40%) and final assessment (lectures, 60%)
2 sessions for the final test
Syllabus
SPE, SPME, log P, super criticalCO2
Additional information
Administrative contact(s):
Secretariat Master Chemistry
https://master-chimie.edu.umontpellier.fr/