NSCPHD1061 Aroma components in food LPhD061

Volume 2014/2015
Education
PhD education
Content

The course gives an understanding of the role of aroma components in foods, and a thorough review of techniques for sampling and analysis of aroma compounds.

Different techniques for sampling aroma compounds, analysis by GC-MS and GC-olfactometry is included. Correlation between instrumental aroma analysis and sensory analysis, as well as formation of aroma compounds can be included.

Learning Outcome

The aim of the course is to give an understanding of the role of aroma components in foods and how they are measured.

Selected scientific papers and chapters from textbooks

The course consists of seminars where the students and the course rersponsible will give presentations to be discussed in plenum. A practical project is carried out and a written report is to be delivered.
  • Category
  • Hours
  • Colloquia
  • 8
  • Course Preparation
  • 50
  • Lectures
  • 25
  • Project work
  • 35
  • Theory exercises
  • 7
  • Total
  • 125
Credit
5 ECTS
Type of assessment
Written assignment
Evaluation of written project report (passed/not passed). Report must be delivered 3 weeks after the end of the course.
Aid
All aids allowed
Marking scale
passed/not passed
Censorship form
No external censorship
Exam period
Report must be delivered 3 weeks after the end of the course.
Re-exam
After agreement with course responsible.