Module 1

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

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

Marie-Laure Fauconnier

Language(s) of instruction

English language

Organisation and examination

All year long

Schedule

Schedule online

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)

Recommended or required readings

Assessment methods and criteria

Work placement(s)

Organizational remarks

Contacts