NSCPHD1002 Aroma components in food
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The course provides 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.
Most, but not all of the following will be included:
Identification of components
Theories of olfaction
Occurrence, formation pathways, sensory quality of aroma compounds
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.
before 24 October 2015. Please include the title of your project in the registration. Applicants will be notified on acceptance of their registration before 5 November 2015 and will then receive instructions for payment and further information.
If you have any questions, please contact Associate Professor Mikael Agerlin Petersen: firstname.lastname@example.org, Tel: +45 3533 3243
- 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.
- 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.
After agreement with course responsible.
- Theory exercises
- Project work