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Aroma 2024 - Module 8: Practical project (3 ECTS)
Provider: Faculty of Science

Activity no.: 5330-24-04-38
	Enrollment deadline: 31/12/2024

Date and time	25.01.2024, at: 00:00 - 31.12.2024, at: 16:00
Regular seats	20
ECTS credits	3.00

Contact person	Mikael Agerlin Petersen E-mail address: map@food.ku.dk

Enrolment Handling/Course Organiser	Mikael Agerlin Petersen E-mail address: map@food.ku.dk
Written language	English
Teaching language	English
Scheme group	Not included in the scheme group
Exam form	Course Participation; Written Assignment
Exam details	Evaluation of written assignment/report
Exam aids	All aids allowed
Grading scale	Passed / Not passed
Exam re-examination	After agreement with course responsible

Enrolment guidelines The course is individual (e-learning and project work) and times will be planned together with the course responsible. Please contact the course responsible, Mikael Agerlin Petersen, before signing up. 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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