Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
Description
To show the interest of biotechnology in obtaining natural flavors. Valorization of plants.
Hourly volumes* :
CM : 8h
TP : 12h
Objectives
Acquire knowledge on the production of flavour compounds by biotechnological means.
Optimize the production of flavour compounds by biotechnological processes. To know how to recognize aromatic plants
Necessary pre-requisites
Master 1 ICAP A&P or equivalent training
Knowledge control
60% Final exam (2 sessions), 40% Practical work (written)
Syllabus
Course:
Course: interest in biocatalysis, reminder of the biosynthetic pathways of aroma compounds, obtaining aromas by fermentation or bioconversion (fatty acids, esters, lactones, terpenes, carotenoids, norisoprenoids, glycosides, vanillin, 2-phenylethanol...), parameters allowing to increase yields of aroma compounds, current limitations and perspectives.
Identification and valorization of aromatic plants.
Practical work: synthesis of esters by immobilized lipase, influence of the acyl donor and the nature of the alcohol. Identification of aromatic plants.
Additional information
Administrative contact(s):
Secretariat Master Chemistry
https://master-chimie.edu.umontpellier.fr/