FQD-37806 Food Flavours

Course

Credits 6.00

Language of instruction:

English

Assumed knowledge on:

BSc level Food Technology courses, especially Food Chemistry

Contents:

Flavour (aroma & taste) is an important parameter in the perceived quality of a food product. In the Food Flavour course a holistic approach is considered from the flavour molecule to final flavour perception during food consumption, where both flavour analytical chemistry and flavourist style approaches will be considered. The course supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. Special focus is on the area of food/flavour interactions and flavour release in the mouth. Addressing one of the hottest topics in flavour today, such as why low-caloric foods do not taste as good as their full-caloric counterparts.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- understand the principles of the relations between flavours and the product matrix and ingredients;
- understand the importance of flavor in food products quality acceptance;
- develop the ability to use a range of flavour precursors to generate positive flavours while preventing negative ones during food processing and storage conditions;
- develop the ability to utilise a range of analytical techniques for flavour analysis and sensorial evaluation;
- use a range of analytical outputs to interpret and summarise data and apply knowledge to solve problems relating to flavours.

Activities:

The course includes lectures (as well as industrial guest lectures), a case study/assignment on flavor development, as well as a laboratory practical.

Examination:

The course will be concluded with a written examination. The final mark will be determined by the final examination (70%). Students will do case study, followed by a practical (pass) and a final report. The report will be assessed (30%). If there is more than one report a mean mark will be calculated for the different reports.

Literature:

Literature will be provided through Blackboard.