MIACC explores advanced essential oil extraction techniques at FCUL

The students of the Master in Innovation in Culinary Arts and Sciences (MIACC) participated in a unique experience at the Faculty of Sciences of the University of Lisbon (FCUL), a practical class led by Professor Ana Cristina Figueiredo. The activity focused on the extraction of volatile compounds and essential oils, which allowed the establishment of a connection between science and gastronomy.
 
During the class, advanced techniques were presented and applied, such as the production of hydrosols, and extraction of volatiles and essential oils from plants and plant tissues. Sophisticated methods such as enfleurage, steam entrainment without organic solvents, and the operation of the Clevenger system – a specialized device for extracting essential oils were also explored.
 
The students took various products to distill, from algae (kombu, sea lettuce, and codium) to aromatic plants such as marjoram, pine, coriander, basil, and eucalyptus. Under the guidance of the FCUL team, they actively participated in all stages of the extraction process, from preparing raw materials to obtaining the final compounds.
 
The extracted products were delivered to them and they will be able to use them in culinary creations and multidisciplinary projects throughout the school year. This experience provided students with knowledge of tools that allow them to integrate scientific knowledge in the creation of innovative and sustainable dishes.