NSCPHD1061 Aroma components in food LPhD061
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.
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
- Category
- Hours
- Colloquia
- 8
- Course Preparation
- 50
- Lectures
- 25
- Project work
- 35
- Theory exercises
- 7
- Total
- 125
Contact course responsible
or
Register at: www.food.ku.dk/english/education/phd/application-forms/aroma-components/
- Credit
- 5 ECTS
- Type of assessment
- Written assignmentEvaluation 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.
Course information
- Language
- English
- Course code
- NSCPHD1061
- Credit
- 5 ECTS
- Level
- Ph.D.
- Duration
- Placement
- Block 2
- Schedule
- See final programme
- Price
EUR 0: PhD students at Danish Universities and PhD students affiliated with VLAG
EUR 200: Other PhD students
EUR 1000: Industry/For-Profit
- Study board
- Natural Sciences PhD Committee
Contracting department
- Department of Food Science
Course responsibles
- Mikael Agerlin Petersen (3-716574446a737368326f7932686f)
Lecturers
Mikael Agerlin Petersen