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 : Marie-Laure Fauconnier
Source of Essential Oils, plant cultivation and collection : Marie-Laure Fauconnier
Post-harvesting and processing techniques : Marie-Laure Fauconnier
Quality control and regulations : Marie-Laure Fauconnier
Biological activities in Essential Oils : Marie-Laure Fauconnier
Food/Flavour and Cosmetic applications : Marie-Laure Fauconnier
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
Introduction and définitions of Essential Oils
Not organized this year