Module: Advanced Flavor Chemistry (1508-410)

Persons:

• Dr. Yanyan Zhang (verantwortlich)
• Dr. Martin Spraul (begleitend)

Degree Program:

• Food Biotechnology (Master, since 01.10.2016)
  2. Semester, elective
• Food Science and Engineering (Master, since 01.10.2013)
  2. Semester, elective
• Food Systems (Master, since 01.10.2019)
  2. Semester, elective

Prerequisites for Attendance:

Scientific background in chemistry and biotechnology

Sprache:

English

ECTS:

7,5 credits

Frequency:

every summer semester

Length of the Module:

4 weeks (block 1)

Compulsory assignment:

Participation in lecture, seminar (presentation & report), and practice course (protocol)

Module examination:

Written exam (80%), seminar (20%), practical course (passed)

Length of the examination:

120 minutes

Workload:

56h attendance + 140h independent studies = 196h workload

Professional competences:

This course will offer students the knowledge on flavour legislation, flavour analysis, aroma retention & release, flavour generation, flavour biotechnology, and the roles of flavour compounds on food process & storage.

Key competences:

The students:
• know the various analytical measurements of flavour compounds, correlated instrument and data analysis
• arrange instrumental analyse and sensory evaluation on flavor compounds of food and drink using the proper methods and equipment
• be familiar with presenting their work through written reports and oral presenta-tions.

Comments:

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