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Training
Consultation and Documentation
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1.
Cultivation & Primary Distillation of Aromatic Crops
2.
Value Addition in Essential Oils and Aroma Chemicals and Creation Methodology for Fragrances and Flavours
3.
Comprehensive training programme covering all aspects of essential oil, fragrance & flavour industry including information on policies, finance, management aspects etc.
4.
Fragrance & Flavour Creation and its
Application
5.
Quality Assesment of Essential
oils/aroma chemicals using modern instrumental techniques
6.
Essential Oils, Perfumery & Aromatherapy
Click For Training Planner
Download Reg. Form |
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ICEOFF - FFDC Training Programme
On
Value Addition in Essential Oils and Aroma Chemicals and Creation Methodology for Fragrances and Flavours
Intake Capacity : 155 (Participants)
Objective : The course is designed to enable the
participants to understand value addition of some essential oils and
its isolates by fractionation & reaction and about the application
of their isolates in fragrance & Flavour creation
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Course Contents:
1. Indian and world scenario of Essential Oils
2. Prospects of cultivation of important medicinal and aromatic crops
3. Principles, Processing and Techniques of essential oils.
4. Pilot scale demonstration on steam distillation.
5. Basics of fractional distillation as applied to essential oils
like mint, citronella etc.
Practical demonstration of Fractional Distillation -
a) Lab-Scale - Mint/Palmrosa
b) Pilot-Scale - Citronella/palmrosa
6. Value addition in essential oils like Citronella, Lemongrass,
Mint, Basil etc.
Practical demonstration of value addition in -
[a]
Citronella [b] Lemongrass
[c] Basil [d] Mint (with demo on Menthol)
[e] Palmrosa
7. Fundamentals of processing of aroma chemicals
Practical demonstration of processing of -
[a] Formates
/ Acetates [b] Citronellal /
Nitrile
8. Basic principle of solvent extraction techniques. Practical
demonstration -
[a] Lab Scale
[b] Pilot Scale
9. Quality assessment of essential oils concerning pysico-chemical &
instrumental analysis.
10. Fundamental of fragrance and flavours creation methodology.
11. Classification of odours
12. Familiarization with fragrant raw materials.
13. Memorization of odours.
14. Creation of fragrances and practical demonstration
15. Creation of flavours and its practical demonstration.
16. Evaluation of fragrance / flavours so created.
17. Application of fragrances in Agarbatti, Soap, Cream, Talcum
Powder etc.
18. Application of flavours in soft drink, tooth powder, jam,
ketchup etc.
How to Apply :- Apply on
plain paper indicating name, date of birth, qualification, land in
possession for cultivation, present area of working & its duration
addressed to Principal Director, FFDC, Makrandnagar, Kannauj- U.P.-209726
1.
Agro-technology and
Extension Services
2.
Process Technology
Division
(Processing & Value Addition Services)
3.
Fragrance & Flavour
Development
(Fragrance and Flavour Creation Services)
4.
Quality Assessment and
Standardization
(Quality Assesment Services)
5.
Training, Consultancy and
documentation
6.
International Hostel Facility |
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