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