Level of education
Master's degree
ECTS
2 credits
Training structure
Faculty of Science
Description
Demonstrate the value of biotechnology in obtaining natural flavors. Promoting plants.
Hourly volumes:
CM: 8 hours
Practical work: 12 hours
Objectives
Acquire knowledge about the production of aroma compounds using biotechnological methods.
Optimize the production of aroma compounds using biotechnological processes. Know how to recognize aromatic plants.
Teaching hours
- Biotechnological Processes 2 - LectureLecture8 hours
- Biotechnological Processes 2 - Practical WorkPractical Work12 hours
Mandatory prerequisites
Master 1 ICAP A&P or equivalent training
Knowledge assessment
60% Final exam (2 sessions), 40% Practical work (written)
Syllabus
Course:
Course: the importance of biocatalysis, review of the biosynthesis pathways of aroma compounds, obtaining aromas through fermentation or bioconversion (fatty acids, esters, lactones, terpenes, carotenoids, norisoprenoids, glycosides, vanillin, 2-phenylethanol, etc.), parameters for increasing yields of aroma compounds, current limitations and prospects.
Identification and promotion of aromatic plants.
Practical work: synthesis of esters using immobilized lipase, influence of the acyl donor and the nature of the alcohol. Identification of aromatic plants.
Additional information
Administrative contact(s):
Master's Program in Chemistry Secretariat
https://master-chimie.edu.umontpellier.fr/