NFOK16002U Aroma - the Chemistry behind Odour
The course describes the role of aroma components in foods, and gives a thorough review of techniques for sampling and analysis of aroma. The relationship between the aroma profile and the sensory quality of a product is an important issue of the course, and includes working with the complexity of the chemical background for odour impressions. The use of multivariate techniques - chemometrics - to relate aroma analysis to sensory evaluation data is an integrated part of the course. The course will aim to enable the students to answer questions like: Why do low alcoholic beers taste different? Why does addition of milk change the aroma of coffee dramatically? Can aroma analyses be used to make a perfect copy of e.g. a leading product? Can the choice of frying oil affect the aroma of the fried product? How does heat treatment affect the aroma of a product?
- Understand the complexity of the chemical backgroud for odour
- Understand the principles and methods being used to measure and interpret aroma
- Know the commonly used techniques for aroma analysis
- Know the basic sensory concepts and evaluation techniques
- Know how results obtained through aroma analysis relate to measured sensory quality.
- Evaluate possibilities and limitations of aroma analysis for food quality analysis and the relation to sensory quality through multivariate statistics
- Treat GC-MS data using the most advanced techniques
- Hands-on experience with aroma analysis and sensory analysis
- Ability to apply sensory methodology and assess reliability of the obtained data
- Ability to perform suitable data analysis on instrumental and sensory data.
- Reflect on the role of aroma and sensory properties in quality of food
- Cooperate with fellow students in a project team, including planning, excecuting and reporting experiments
- Reflect on working in teams.
Academic qualifications equivalent to a BSc degree is highly recommended, including experience with larger projects, presentation of data and skills in academic writing.
- Theory exercises
- Project work
- 7,5 ECTS
- Type of assessment
- Oral examination, 15 minWritten assignmentThe exam consists of two parts:
1. the oral exam (no preparation time, no aids allowed) counts 50% towards the final grade
2. the written team report delivered approx. one week after course counts 50%.
The final grade will be submitted after the written report has been evaluated. Both parts must be passed in order for the student to pass the exam. The questions for the oral exam will be provided in the first week of the course.
- Exam registration requirements
Laboratory work carried out in teams, and presentations given at colloquia.
- Without aids
No aids allowed for the oral exam.
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Same as ordinary exam.
If exam requirements have not been met prior to the re-examination, students must retake the course.
If the student wants to hand in a revised report before the re-exam it must be no later than three weeks before the re-exam. Passed parts of the exam do not have to be re-taken.
Criteria for exam assesment
Cf. Learning Outcomes
- Course code
- 7,5 ECTS
- Full Degree Master
- Summer course 4 weeks in August, weeks 32-35. The first week (week 32) is for e-learning and reading, weeks 33 and 34 comprise teaching on campus, and the last week (week 35) is for report writing and the oral exam.
- Course capacity
- Course is also available as continuing and professional education
- Study board
- Study Board of Food, Human Nutrition and Sports
- Department of Food Science
- Faculty of Science
- Mikael Agerlin Petersen (3-7d718050767f7f743e7b853e747b)
- Bodil Helene Allesen-Holm (4-646a636a4268717166306d7730666d)