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| Ansvarligt institut | Institut for Fødevarevidenskab
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| Kursusdatoer | Will run when number of participants is sufficient |
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| Kursus resumé | The course gives an understanding of the role of aroma components in foods, and a thorough review of techniques for sampling and analysis of aroma compounds. |
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| Kursustilmelding | Contact the course responsible |
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| Deadline for tilmelding | None |
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| Pointværdi | 6 (ECTS) |
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| Kursustype | Ph.d.-kursus |
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| Rammer for Undervisning | The course includes approx. 10 seminars, followed by a practical project and preparation of a report. In the 6 ECTS version, the project is limited (70 hours); in the 9 ECTS version a more extensive project is carried out (145 hours - including report) |
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| Undervisningssprog | Engelsk |
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| Kursusindhold |
| 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. |
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| Undervisningsform |
| The course consists of seminars where the students and the course rersponsible will give presentations to be discussed in plenum. A practical project is carried out and a written report is to be delivered. |
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| Målbeskrivelse |
| The aim of the course is to give an understanding of the role of aroma components in foods and how they are measured. |
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| Kursusmateriale |
| Selected scientific papers and chapters from textbooks |
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| Kursusansvarlig |
| Mikael Agerlin Petersen, map@life.ku.dk, Institut for Fødevarevidenskab/Fødevarekvalitet og - Teknologi, Tlf: 353-33243 |
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| Deltagerbetaling |
| Free of charge for Ph.D. students under the Open Market for Postgraduate Courses inDenmark and from NOVA-partners. |
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| Evalueringsform |
| Evaluation of written project report |
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| Kursusbeskrivelsesomfang |
| kollokvier | 40 | | forberedelse | 40 | | projektarbejde | 70 |
| | 150 |
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