• 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

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Objectives

Acquire knowledge of the production of aroma compounds by biotechnological means.
Optimize the production of aroma compounds by biotechnological processes. Recognize aromatic plants


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Necessary prerequisites

Master 1 ICAP A&P or equivalent training

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Knowledge control

60% Final exam (2 sessions), 40% Practical (written)

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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.

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Further information

Administrative contact(s) :

Secretariat Master Chemistry

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

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