Co-ordinator: Associate Professor Graham Eyres
Teaching staff: Associate Professor Graham Eyres and Michelle Leus.
Guest lecturers will deliver on specific topics, as required. The names of any additional guest lecturers will be posted on Blackboard.
Eligibility: Food Science (FOSC) and Consumer Food Science (CFSC)
Module description
Flavour is one of the most important characteristics of any food product, strongly influencing consumer liking of products and their success in the marketplace. Perception of flavour is a complex, integrated response incorporating taste, aroma, texture and chemesthesis.
This course will provide a broad introduction to the area of flavour science and technology, and how these factors impact upon sensory perception of flavour. The course will consist of lectures and practical classes to provide both theoretical and hands-on experience to obtain a better understanding of 'flavour'.
Topics
- Sensory perception of flavour.
- Basic flavour chemistry, classes of compounds and sensory character.
- Origins of flavour materials, methods of isolation and properties.
- Flavour technology and flavour delivery systems, e.g. emulsions, encapsulation.
- Flavour generation in foods, e.g. during processing, cooking and fermentation.
- Instrumental methods of flavour analysis and data analysis.
Format
The course will consist of approximately 11 hours of lectures and 7 hours of laboratory activities.
Dates the Flavour Science module will be run are to be confirmed. The course will include a 2.5 day intensive workshop.
This workshop will be held in conjunction with external participants. Two introductory lectures (1 hour each) in preparation for the intensive workshop will be held in weeks leading up to the intensive workshop.
Assessment
This module is worth 50% of a 20 credit paper, as follows;
- Research written assignment on a selected topic – 25%
- Exam (1 hour, open book) – 25%