Duration
Introduction and définitions of Essential Oils : 20h Th
Source of Essential Oils, plant cultivation and collection : 20h Th
Post-harvesting and processing techniques : 20h Th
Quality control and regulations : 20h Th
Biological activities in Essential Oils : 20h Th
Food/Flavour and Cosmetic applications : 20h Th
Number of credits
| Executive master in essential oils and entrepreneurship | 9 crédits |
Lecturer
Introduction and définitions of Essential Oils :
Source of Essential Oils, plant cultivation and collection :
Post-harvesting and processing techniques :
Quality control and regulations :
Biological activities in Essential Oils :
Food/Flavour and Cosmetic applications :
Coordinator
Language(s) of instruction
English language
Organisation and examination
All year long
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Learning outcomes of the learning unit
Prerequisite knowledge and skills
Planned learning activities and teaching methods
Mode of delivery (face to face, distance learning, hybrid learning)
Organisational adjustments related to the current health context
Recommended or required readings
Assessment methods and criteria
Below you will find information on the evaluation methods planned for in-person and remote exams as well as those planned for hybrid sessions. Depending on how the health crisis evolves, the chosen method will be communicated to you no later than one month before the start of the exam session.