Modul: Advanced Flavor Chemistry (1508-410)

Personen:

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

Studiengang:

• Food Biotechnology (Master, PO vom 01.10.2016)
  2. Semester, Wahl
• Food Science and Engineering (Master, PO vom 01.10.2013)
  2. Semester, Wahl
• Food Systems (Master, PO vom 01.10.2019)
  2. Semester, Wahl

Teilnahme­vorraussetzungen:

Scientific background in chemistry and biotechnology

Sprache:

englisch

ECTS:

7,5 credits

Angebotshäufigkeit:

jedes SS

Dauer des Moduls:

4 Wochen (Block 1)

Studienleistung:

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

Modulprüfung:

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

Prüfungsdauer:

120 Minuten

Arbeitsaufwand:

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

Fachkompetenzen:

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.

Schlüsselkompetenzen:

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.

Anmerkungen:

https://ilias.uni-hohen-heim.de/ilias.php?ref_id=652887&cmdClass=ilobjcoursegui&cmd=view&cmdNode=s0:hz&baseClass=ilrepositorygui

Lehrveranstaltungen