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| Responsible Department | Department of Food Science
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| Course Dates | Will run when number of participants is sufficient |
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| Course Abstract | 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. |
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| Course Registration | Contact the course responsible |
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| Deadline for Registration | None |
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| Credits | 6 (ECTS) |
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| Level of Course | PhD course |
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| Organisation of Teaching | The course includes approx. 10 seminars, followed by a practical project and preparation of a report. In the 6 ECTS version, the project is limited (70 hours); in the 9 ECTS version a more extensive project is carried out (145 hours - including report) |
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| Language of Instruction | English |
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| Course Content |
| 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. |
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| Teaching and learning Methods |
| 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. |
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| 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. |
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| Course Material |
| Selected scientific papers and chapters from textbooks |
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| Course Coordinator |
| Mikael Agerlin Petersen, map@life.ku.dk, Department of Food Science/Quality and Technology, Phone: 353-33243 |
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| Course Fee |
| Free of charge for Ph.D. students under the Open Market for Postgraduate Courses inDenmark and from NOVA-partners. |
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| Type of Evaluation |
| Evaluation of written project report |
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| Work Load |
| Colloquia | 40 | | preparation | 40 | | project work | 70 |
| | 150 |
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