Introduction to the interaction between the five senses and chemicals.
Introduction to the chemistry of perfumes and fragrances, and some examples of significant importance essences. Similarly be examples regarding aromas, and also other substances at the request of students.
In relation to the training objectives and expected learning outcomes, shown in the relevant sections, the contents of the course can be divided as follows:
Program description, exam mode and bibliography.
- History of the Fragrance and Perfume industry.
Historical excursus on the fundamental steps that have characterized the use of perfumes and aromas over the centuries and how fashion and culture have led to the development of this important industrial sector. Analysis of essences and fragrances also with olfactory tests.
Techniques for the extraction of perfumes from natural sources: from where they derive and how they can be extracted, conserved.
Overview of the alternatives available today to produce Fragrances and Flavors:
We will explain in a simple way what are the different substances available on the market today and whether they derive from natural or synthetic sources, which are the reasons that lead to the use of synthetic products, such as the advantages and disadvantages.
- Description of the main components of food.
The main components that make up the food will be described. Attention will be focused on the analysis of commercial food products, what they contain, what are preservatives, what they are for, how to read food labels.
Finally, we will give some notions about the transformations that occur when we cook food and what advantages lead to their digestibility.
- Evaluation of the environmental impact of the process and Environmental Sustainability
Critical analysis is evaluated and the most innovative and "environmental friendly" alternative systems are reported in order to reduce overall the environmental impact of products on the market.