Aromas and Fragrances: Formulation, Properties and Applications > Terrassa > Postgraduate course > UPC School > Imprimir -

Aromas and Fragrances: Formulation, Properties and Applications

Postgraduate course. Face-to-face.

Presentation

2nd EDITION
UPC School

One of the characteristic features that enable one product to be perceived and distinguished from another is its smell. We are constantly subjected to olfactory stimuli that cause different reactions, in food (aromas) and other products (fragrances), which are both natural and prepared as a result of the work of specialists.. This is why we are presenting the second postgraduate course in Aromas and Fragrances. Formulation, Properties and Applications: to train specialists in the creation of aromas and fragrances and their application in various sectors such as cosmetics, perfumes, pharmaceuticals and the food industry, among others.

The formulation of aromas and fragrances relates smell to the substance to which is added. It is therefore necessary to know which raw materials you can use to create a composition. The postgraduate course explores the nature of these products, their chemical and organoleptic properties, how to obtain natural products, their synthesis, analysis and how they can be incorporated into a finished product. Once these products have been created, students also will be able to introduce them to the market in accordance with legislation.

The content of the programme not only covers the most widely used olfactory techniques and analytical methods, but also personal creativity in creating aromas and fragrances. The support of institutions with experience in these disciplines and teaching by professionals specialising in this field means that students on this postgraduate course receive knowledge that is updated and related to the real needs of the present and future of the sector.

Aims

  • Obtain in-depth knowledge and analyse raw materials and their organoleptic properties.
  • Apply isolation and analysis techniques to determine the qualitative and quantitative components of aromas and fragrances.
  • Learn about olfactory techniques and develop them.
  • Enhance personal creativity oriented towards the formulation of flavours and fragrances.
  • Apply product creation to aromas and fragrances in a wide variety of industries: food, herbalism, cosmetics, wine, chemistry, hygiene, household products, etc
  • Marketing of finished products in various sectors in accordance with the law.

Who is it for

  • Technical and sales professionals in companies in sectors such as food, perfume, cosmetics, personal and household hygiene, etc.
  • University graduates with science degrees, especially in areas such as biology, chemistry, veterinary sciences, pharmaceuticals, and in agricultural engineering, chemistry and food.
  • Professionals wishing to start their career in the creation and application of aromas and fragrances. They can benefit from the postgraduate course after a preliminary assessment of their knowledge.

Content

Subjects

Properties , quality control and analysis of flavors and fragrances
3 ECTS. 36 teaching hours.
Basic notes and formulation of flavors and fragrances
16 ECTS. 180 teaching hours.
Application, presentation and flavors and fragrances market
3 ECTS. 36 teaching hours.
Final project
8 ECTS.

Management & Faculty

Academic management

  • Guadayol Cunill, Josep Maria
    Professor of the Departament Chemical Engineering of the School of Industrial, Aerospace and Audiovisual Engineering of Terrassa. (ESEIAAT)

Academic coordination

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

Teaching staff

  • Barberà Serret, Gemma
    Perfumista en COSMO INTERNATIONAL FRAGANCES. Creación y desarrollo de perfumes para Air Care, Fabric Care y Personal Care.Coordinadora del Departamento Técnico. Licenciada en Ciencias Químicas (IQS) y Doctora en  Ciencias Químicas  (UAB-CSIC).
  • 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.
  • Carro Subiran, Jose Antonio
    Dallant, S.A.
  • Cubero Esquinas, Núria
    Ingeniería Técnica Agrícola, especialidad en Industrias Alimentarias (ESAB-UPC) i graduada en Ciencia y Tecnología de los Alimentos (UAB). Directora técnica de BDN Ingeniería de Alimentación S.L. y profesora del Master en Tecnología, Control y Seguridad Alimentaria (CESIF) des del 2007
  • de Haro Licer, Josep
    Doctor en Medicina y Cirurgía Otorrinolaringologica. Especializado en patología sensorial. Experto en Gestión de la Sensorialidad. Ha sido Jefe Clínico del Servicio de ORL de BSA. Ha sido Director de los proyectos NEOSABOR (Cáncer digestivo y Sensorialidad), y OLFACWEB. Co-investigador en el proyecto conjunto OLFACKINSON (Estudio Parkinson). Asesor Científico de Percepnet. Vocal Comisionado de I+D de la Sociedad Española de Ciencias Sensoriales (SECS). Es diseñador y responsable del olfatómetro ¿BAST-24″. En la actualidad forma parte de la RED OLFATIVA ESPAÑOLA dependiente del CSIC y realiza tareas de desarollo en la búsqueda de los acúfenos y trabajos de investigación conjuntamente con el Instituto de Neurociencias de Castilla y León (INCyL).
  • Farré García, Íngrid
    Responsable de la gestión del Departamento de Investigación de la Fundación Alicia y responsable de productos y sus aplicaciones gastronómicas.
  • Gavaldà Solé, Albert
    Productos Aditivos, S.A.
  • Guadayol Cunill, Josep Maria
    Professor of the Departament Chemical Engineering of the School of Industrial, Aerospace and Audiovisual Engineering of Terrassa. (ESEIAAT)
  • Hernandez Alcalde, Antonio
    Ingeniero Técnico en Industrias Agroalimentarias. Técnico I+D+I en Dallant, S.A. Jefe de producción en Dallan, S.A
  • Lopez Aguayo, Josefa
    Licenciada en Bellas Artes, Especialidad de imagen y diseño en la Universidad de Barcelona. Trabaja en la docencia y la investigación.
  • 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.
  • Mañé Bella, Marta
    Licenciada en Biología por la UAB. Especialidad Microbiología. Máster en Tecnología y Control de Alimentos por el CESIF. 17 años de experiencia en departamentos de I+D de diferentes empresas de aromas: SKW BIOSYSTEMS, DEGUSSA, CARGILL, SENSIENT. Actualmente Directora Técnica en EUROGERM IBERIA división AROMAS.
  • Monferrer Ballester, Albert
    Veterinario y Máster en Biotecnología Alimentaria. Director de BDN Ingeniería de Alimentación S.L. y profesor asociado de la UB desde el año 2005 del Departamento de Nutrición, Ciencias de la Alimentación y Gastronomía de la Facultad de Farmacia y Ciencias de la Alimentación.
  • Montejo Torrell, Francesc
    Director at INN Flavours, S.L.
  • Perison Carceller, Bettina
    Ha desarrollado su carrera profesional en Eurofragance desde el año 1990, llegando a ser perfumista senior. Es responsable de la escuela interna de formación olfativa desde el año 2005. También ha impartido clases de perfumería en el Màster del Csif desde hace 8 años, a parte de participar en la primera edición del máster de la UPC y de impartir un curso de formación de perfumería en el Institut Català de Noves Carreres.
  • Riera Ibern, Salvador
    Químico aromista con más de 50 años de experiencia en empresas nacionales, extranjeras y multinacionales de primer orden en el sector de los aromas. Experto en diseño y creación de aromas. En la producción de aromas y de sus materias primas tanto para productos dulces como salados, aromas naturales, aromas sintéticos, líquidos, en pasta y en polvo (absorbidas), aromas de transformación (Maillard), biofermentadas, etc. Ha impartido cursos de formación de aromistas para diversas empresas.
  • 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

General information

Credits
30 ECTS (252 teaching hours)
Start date
Classes start:04/04/2018Classes end:30/01/2019Programme ends: 28/02/2019
Timetable
Monday  18:00 to 21:00Wednesday  18:00 to 21:00Thursday  18:00 to 21:00
Taught at
Campus UPC Terrassa - Edifici CITM
C/ de la Igualtat, 33
Terrassa
Contact
Telephone: (34) 93 112 08 35
Degree
Postgraduate diplomas issued by the Universitat Politècnica de Catalunya. Issued pursuant to art. 34.1 of Organic Law 4/2007 of 12 April, amending Organic Law 6/2001 of 21 December, concerning Universities. To obtain this degree it is necessary to have an official or recognized university degree equivalent to a bachelor's degree or diploma. Otherwise, the Fundació Politècnica de Catalunya will only award them a a certificate of completion.

In the case of having a foreign degree check here.
Virtual Campus
The students on this Postgraduate course will have access to the My_Tech_Space virtual campus, an effective work and communication platform for students, lecturers and course directors and coordinators. My_Tech_Space allows students to find background material for their classes, to work in teams, ask their lecturers questions, consult their marks, etc.
Employment service
Students can access job offers in their field of specialisation on the My_Tech_Space virtual campus. Applications made from this site will be treated confidentially. Hundreds of offers appear annually of the UPC School of Professional & Executive Development Employment service .The offers range from formal contracts to work placement agreements.
Registration fee
5.300 €
The registration fee must be paid before the beginning of this Postgraduate course.
See the section Discounts, loans and financial aid for possibilities of advantageous financing conditions.

Applicants are given the option of making a voluntary €5 contribution when formalising their enrolment. As part of the UPC's 0.7% Campaign, this donation will go towards meeting charitable needs in developing countries.

0.7%

Language of instruction
Catalan / Spanish
Payment of enrolment fee
The enrolment fee can be paid:
- In a single payment to be paid within the deadline specified in the letter of admission to the programme
- In two instalments:
  • 60% of the amount payable, to be paid within the deadline specified in the letter of admission to the programme
  • Remaining 40% to be paid up 10 days before the starting date of the programme

Related entities

Collaborators

  • Agustí Vidal Perfumista
  • BDN Ingeniería de Alimentación S.L.
  • Beauty Cluster Barcelona
  • Eurofragance, S.L.
  • Fundació Alícia
  • INN FLAVOURS, S.L.
  • Asociación Española de Fragancias y Aromas Alimentarios