UP

Aromas and Fragrances: Formulation, Properties and Applications.

Postgraduate course. Face-to-face.

Management & Faculty

UPC School

Academic management

  • Guadayol Cunill, Josep Maria
    Professor of the Departament Chemical Engineering of the Escola Universitària d'Enginyeria Tècnica Industrial de Terrassa.

Academic coordination

  • Montejo Torrell, Francesc
    Director at INN Flavours, S.L.

Teaching staff

  • Buxaderas Sánchez, Susana
    Full Professor since 1986 of the Department of Nutrition, Food Sciences and Gastronomy of the Faculty of Pharmacy and Food Sciences. It is part of the research group Wines, aromas and quality factors of food and beverages since 1993.
  • Farré García, Íngrid
  • Gavaldà Solé, Albert
    Productos Aditivos, S.A.
  • Guadayol Cunill, Josep Maria
    Professor of the Departament Chemical Engineering of the Escola Universitària d'Enginyeria Tècnica Industrial de Terrassa.
  • Lopez Aguayo, Josefa
  • López-Tamames, Maria Elvira
    Full Professor since 1997 of the Department of Nutrition, Food Sciences and Gastronomy of the Faculty of Pharmacy and Food Sciences. It is part of the research group Wines, aromas and quality factors of food and beverages since 1993 and currently the group Bioactive components of food.
  • Montejo Torrell, Francesc
    Director at INN Flavours, S.L.
  • Riu Aumatell, Montserrat
    Adjunct Professor at the Universitat de Barcelona. She is currently part of the Department of Nutrition, Food Sciences and Gastronomy of the Faculty of Pharmacy and Food Sciences of which she is secretary of department.
  • Vidal i Valls, Agustí
    Agustí Vidal Perfumista
Information sessions
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(34) 93 112 08 70

Credits:
30 ECTS
(252 teaching hours)

Start date:
Classes start:27/02/2017 Classes end:30/11/2017Programme ends: 21/12/2017
Timetable:
Monday  18:00 to 21:00Wednesday  18:00 to 21:00Thursday  18:00 to 21:00
Taught at:
UPC Campus Terrassa
Ed. CITM
C/ de la Igualtat, 33
Terrassa

Registration fee:
5.300 €

Language of instruction:
Catalan / Spanish

Registration open until the beginning of the course or until end of vacancies.

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