|Course coordinator(s)||dr. S (Sara) Martins (Unilever)|
|dr. T Oliviero|
|Lecturer(s)||prof. V Fogliano|
|dr. MA Stieger|
|C de Jong|
|dr. G (Gerhard) Krammer (Symrise)|
|dr. M (Marion) Doyennette (Unilever)|
|dr. S (Sara) Martins (Unilever)|
|dr. K (Katharina) Reichelt (Symrise)|
|Examiner(s)||dr. S (Sara) Martins (Unilever)|
|prof. V Fogliano|
Language of instruction:
ZSS06100 Laboratory Safety
Assumed knowledge on:
BSc level Food Technology courses, especially inorganic chemistry, organic chemistry and food chemistry
This course has a maximum number of students. The deadline for registration is one week earlier than usual. See Academic Year.(http://www.wur.nl/en/Education-Programmes/Current-Students/Agenda-Calendar-Academic-Year.htm) -> Registration for Courses
The Food Flavour Design course is a combined effort between Industry and University. Unilever, Symrise and Wageningen University will be working together with the aim of bringing its content to the highest level. Flavour (aroma & taste) is an important parameter in the perceived quality of a food product. At the point of consumption, it becomes a key differentiation factor that drives consumers acceptance. In the Food Flavour Design course, a holistic approach is considered through two main perspectives: 1) flavours in food (e.g. generation, application and stability), and 2) flavours perception during food consumption (e.g. flavours receptors, physiological influences, oral processing and product architecture). The course supplies an understanding of flavour at the molecular level and its interaction with the food matrix. A compelling explanation will be provided on how flavour is generated during processing through the Maillard reaction and preserved during storage by means of minimising lipid oxidation. Both flavour chemistry insights and flavourist style approaches will be considered in designing food flavour strategies to be validated through experimentation, like generating your own meat flavour and preventing off-flavour generation by natural routes. One of the many highlights of the course is the area on food/flavour cross modal interactions and flavour release in the mouth. Addressing one of the hottest topics in flavour today, such as why low-calorie foods do not taste as good as their full-calorie counterparts, and how product architecture can play an important role in overcoming this.
After successful completion of this course students are expected to be able to:
- create formulations and design processing conditions to generate flavours during food thermal treatment via Maillard reaction and explain the flavour formation via fermentation;
- design strategies to delay the formation of off-flavours (lipid oxidation);
- explain the chemistry of flavour compounds and their interaction with food matrices, to formulate flavour solutions and to assess those in different matrices;
- explain how the taste receptors work, where they are located and their effect in our body (brain and gut);
- explain the effect of oral behaviour on flavour perception and the emotional reward which is created during eating;
- explain the impact of flavour molecules on sensorial perception and the role of product architecture on flavour perception and how taste, texture, colour, flavour can influence each other (cross-modal interaction), and apply this knowledge to propose strategies to improve taste perception in re-formulated products.
During the course the students will attend lectures and work in groups (case studies, practicals and tutorial).
Final grading is based on a written exam with closed questions and open questions (60%) and case study reports (40%). For both exam and case study reports a minimum pass mark of 5.5 is required. If there is more than one report an average mark will be calculated for the different reports. The grade for the case study reports is valid for 5 years.
All course materials will be provided in Brightspace.