Level of Education
5 years of post-secondary education
ECTS
2 credits
Training Structure
College of Sciences
Description
The purpose of this course is to teach the extraction methods used in the field of flavors and fragrances
Hourly volumes*:
CM: 8 a.m.
Practical Training: 12:00 p.m.
Objectives
Understand the various extraction methods: SPE, SPME, supercriticalCO₂, and the physicochemical properties of solutes and solvents (log P, etc.).
Class Hours
- Extraction Methods - LectureLecture8 hours
- Extraction Methods - LabLab Work12 hours
Knowledge Assessment
Ongoing Assessment and Final Assessment
Continuous assessment (Practical Work, 40%) and final assessment (Classwork, 60%)
2 sessions for the final exam
Course Outline
SPE, SPME, log P, supercriticalCO2
Additional Information
Administrative contact(s):
Master's in Chemistry Office
https://master-chimie.edu.umontpellier.fr/