Training Course in Aromatic Plants and Essential Oils
General Objectives of the Course(i) To recognize particularities and specificities of aromatic plants in what concerns to morphological, metabolic and ecophysiological aspects (ii); to identify factors that affect the quality of the aromatic plants and its processing; (iii) to understand the procedures used to isolate essential oils and other aromatic extracts; (iv) To meet quality international level standards and analytical methods suitable for the characterization and quality control of aromatic plants and their products; (v) to identify possible uses of aromatic plants and essential oils in health and its potential as raw-materials for pharmaceutical, cosmetics and food industries.
It is recommended that applicants have academic training at graduation level in the area of life sciences. Selection and admission are supported on the appreciation of CV and motivation letter.
It is recommended that applicants have academic training at graduation level in the domain of life sciences. Professional experience in domains of the production, processing or use of aromatic plants and essential oils, as well as special declared motivations, can be considered as admission claims.
Candidates should check the admission requirements available on this site, in addition to the information provided here.
Mode of StudyE-learning
Teaching / Evaluation language(s)Portuguese
Examination Regulations, Assessment and GradingStudents are asked to complete four activities, one in each course module, for consolidation and application of acquired knowledge. Compliance with use of the activity allows the access to the following module.
Final grading: Approved or disapproved
Learning Objectives and Intended SkillsStudents must develop the proficient use of technical language with evidences of the understanding of major concepts; they must develop skills for implementation of common practices in the production of aromatic plants and preparation of essential oils; they should develop skills for critical analysis on the quality of herbs and essential oils and for the recognition of valuable analytical methodologies for quality assessment.
Carlos Manuel Freire Cavaleiro
Lígia Maria Ribeiro Pires Salgueiro da Silva Couto
Qualification Requirements and RegulationsNot applicable
Non Degree Course
Qualification Awarded: Diploma/Certificate
Duration: 1 Trimester(s)
ECTS Credits: 2.0