The objective is to deepen the understanding about the aromatic fraction of food. In particular the methods for the determination and analysis of this fraction will be scrutinized.
General, organic, analytical and food chemistry.
Course contents summary
The aim of the course is to provide the basis for the analysis of the aromatic fraction of foods, with a particular focus on the changes in the aromatic fraction due to food processing.
1) Introduction about the aromatic profile of food (flavor composition)
2) Methods for the determination and analysis of the aromatic fraction of food
The material will be provided by the professor.
Assessment methods and criteria
The learning assessment will take place through a discussion about a research conducted on the aromatic fraction of a food (selected by the professor). The student is asked to prepare a ppt presentation.