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Aroma components in food
Provider: Faculty of Science

Activity no.: 5314-16-04-31 
Enrollment deadline: 07/11/2016
PlaceDepartment of Food Science
Date and time05.12.2016, at: 00:00 - 09.12.2016, at: 16:00
Regular seats25
Activity Prices:
  - PhD student (Open Market Agreement, Nova, VLAG)0.00 €
  - Deltager/Participant Others200.00 €
  - Industry/For-profit1,000.00 €
ECTS credits5.00
Contact personMikael Agerlin Petersen    E-mail address: map@food.ku.dk
Enrolment Handling/Course OrganiserMikael Agerlin Petersen    E-mail address: map@food.ku.dk
Written languageEnglish
Teaching languageEnglish
Semester/BlockAutumn
Scheme groupNot included in the scheme group
Scheme group noteDaily teaching hours: 9:00 - 17:00
Exam formWritten assignment
Exam detailsEvaluation of written project report (passed/not passed). Report must be delivered 3 weeks after the end of the course.
Exam aidsAll aids allowed
Grading scalePassed / Not passed
Exam re-examinationAfter agreement with course responsible
Course workload
Course workload categoryHours
Preparation50.00
Lectures25.00
Colloquia8.00
Theory exercises7.00
Project work35.00
Sum125.00
Content
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.

Topics:

Most, but not all of the following will be included:

  • Sampling techniques

  • GC-MS analysis

  • Identification of components

  • Flavour release

  • Data processing

  • Theories of olfaction

  • Occurrence, formation pathways, sensory quality of aroma compounds.


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.

Literature
Selected scientific papers and chapters from textbooks.

Teaching and learning methods
The course consists of lectures and colloquia where students and teachers give presentations to be discussed in plenum. Theoretical exercises are included, and a small project is carried out based on the analysis of one sample brought by each student.

Remarks
Formal requirements:

PhD students or post docs interested in the course should either work on aroma components (or other volatiles) or plan to include this in their future work. Each participant should provide the title of the project in which they want to include aroma component analysis.

Price:

EUR 0: PhD students at Danish Universities and PhD students affiliated with VLAG

EUR 200: Other PhD students

EUR 1000: Industry/For-Profit

There is no fee for PhD students from Danish Universities and VLAG. The prize cited is for material used during the course, practical work, lunches/tea/coffee and one dinner.

If you have any questions, please contact Associate Professor Mikael Agerlin Petersen: map@food.ku.dk, Tel: +45 3533 3243

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