Module: Molecular Sensory Science (1508-210)

Persons:

• Dr. Yanyan Zhang (verantwortlich)

Degree Program:

• Food Science and Biotechnology (Bachelor, since 01.04.2011)
  5. Semester, semi-elective

Prerequisites for Attendance:

Pass ’Grundlagen der Lebensmittelchemie und -analytik’

Sprache:

English

ECTS:

6 credits

Frequency:

every winter semester

Length of the Module:

1 semester

Compulsory assignment:

participation in lecture and practice course (protocol)

Module examination:

written exam (100%), protocol (passed)

Final examination:

written exam

Length of the examination:

120 minutes

Workload:

46 h attendance + 114 h independent study = 160 h workload

Professional competences:

This course will develop student’s understanding on the principles of aroma and taste on the molecular level, meanwhile, overview the methods and equipment used in sensory evaluation of food and drink.

Key competences:

The students:
• know the biological basic principles of the aroma and taste perception
• know the basic knowledge on flavour chemistry on molecular level
• use the analytical equipment (GC-MS-O)
• organize independently the sensory activities on food and drink using the proper methods

Comments:

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