754353 Aroma of foods


Type
Lecture
Semester hours
2
Lecturer (assistant)
Ulberth, Franz
Organisation
Institute of Food Science
Offered in
Sommersemester 2018
Languages of instruction
Deutsch

Content

According to the physiology of the sense of human smell, the following chapters dealt are with: principles of aroma production in vegetables and fruits - reaction aromas (heat treatment, roasting, irradiation, storage of foods and raw products - aroma effective compounds (alcohols, aldehydes, amines, carbonic acids, esters, lactones, phenols, sulphur and nitrogen compounds, terpenes) - flavour of selected foods (cheese, meat, vegetables, fruits, coffee, bread, chocolate, wine, destillates) - flavoured foods - biotechnology of flavours - analysis of flavours
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Previous knowledge expected

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Objective (expected results of study and acquired competences)

After successful completion of the course, the students are able to describe the combined action of compounds, types of reaction and major reaction products, which contribute to a distinct aroma of food.
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You can find more details like the schedule or information about exams on the course-page in BOKUonline.