Aromas, flavors and fragrances: a world of wine

   - Bring together engineering students from both programs to explore the culture of wine, in particular the discovery of aromas and flavors
- Learn the main principles of tasting and take a practical approach to them
- Explain the broad outlines of the development and perception of aromas
- Demonstrate their diversity and the many ways in which they are used in the food industry
- Develop creativity and entrepreneurship in a group project.

Contents

The module is divided into five weeks of lectures focusing on :
- aromas and flavors: the main theme will be wine (symbolism of wine, nature of aromas and genesis, perception of organic wine, socio-economic aspects of the sector, importance of soil and climatology). A visit to a winery will be organized.
- value-adding (implementation of production/extraction processes, environmental impact assessment, legislation and industry economics).
- wine culture and food pairing

A project will be carried out as a team. Group work is scheduled throughout this period. A poster will be presented to all participants.
All forms of teaching (lectures/workshops/visits/projects) are compulsory, as are all assessment sessions.

Evaluation

Poster and oral presentation

Manager

Mathieu Huguet

Companies, Trades and Cultures

- Smell and taste. R. Salesse and R. Gervais Editions Quæ. ISBN978-2-7592-1770-0
- Olfactory manipulations. Catherine Bouvet. Editions Atlantica. ISBN-10: 2758803763
- LES PARFUMS : Histoire, Anthologie, Dictionnaire. E. DE FEYDEAU. Ed. Bouquins. ISBN : 2-221-11007-2