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Aroma 2021 - Module 2: Understanding aroma chemistry (1 ECTS)
Provider: Faculty of Science

Activity no.: 5330-21-04-32There are 15 available seats 
Enrollment deadline: 01/12/2021
PlaceDepartment of Food Science
Date and time01.12.2021, at: 00:00 - 31.12.2021, at: 16:00
Regular seats20
Activity Prices:
  - Deltager/participant enrolled at Danish Universities0.00 kr.
  - Other PhD students600.00 kr.
  - Industry/For-profit1,500.00 kr.
ECTS credits1.00
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
Scheme groupNot included in the scheme group
Exam formCourse Participation; Written Assignment
Exam detailsEvaluation of written assignment/report
Exam aidsAll aids allowed
Grading scalePassed / Not passed
Exam re-examinationAfter agreement with course responsible

Aim and 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:
Module 1: Classic aroma analysis: Sampling, GC, MS, data processing, quantification, retention index (1 ECTS)
Module 2: Understanding aroma chemistry (1 ECTS)
Module 3: Advanced data processing (from chromatograms to peak table) (1 ECTS)
Module 4: Relating instrumental and sensory data: 1) GC-olfactometry (1 ECTS)
Module 5: 2-Dimensional GC (1 ECTS)
Module 6: PTR-MS (1 ECTS)
Module 7: Relating instrumental and sensory data: 2) Chemometrics, psychophysical functions, thresholds, odour activity values, flavour release, partition coefficients (1 ECTS)
Module 8: Practical project (3 ECTS)

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 is based on e-learning and project work. The e-learning is divided in modules, each corresponding to 1 ECTS. A module consists of e-learning (such as spoken PowerPoints, videos, quizzes, theoretical exercises), reading of scientific literature, meetings with supervisor, and a written assignment. Furthermore, practical lab work can be carried out and reported in a written scientific report. The type of lab work will be decided together with the course responsible and should sum up to 75 hours including reporting. Modules and/or lab work can be selected to sum up to a minimum of 3 ECTS and a maximum of 10.

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.

Price:

Free for PhD students at Danish Universities. If Module 8 is taken, there may be additional costs for materials depending on number and type of samples included.

600 DKK/ECTS: Other PhD students

1500 DKK/ECTS: Industry/For-Profit

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

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