Total Credits: 10
Level: Level 4
Target Students: Cert/Dip/MSc Advanced Food Manufacture students and PG Cert Sensory Science students There is a limited number of places on this module. Students are reminded that enrolments which are not agreed by the Offering School in advance may be cancelled without notice. Available to JYA/Erasmus students.
|Intensive Block||Assessed by end of Designated Period|
Summary of Content:
Method and Frequency of Class:
|Activity||Number Of Weeks||Number of sessions||Duration of a session|
|Lecture||1 weeks||4 per week||8 hours|
Method of Assessment:
|Exam 1||100||1.5 hour exam|
Dr I Fisk
Education Aims: To provide an in depth study of flavour generation by biochemical and chemical means, how flavour is delivered to the sensors and perceived by humans, how flavour can be analysed both instrumentally and sensorially
Learning Outcomes: • To compare the chemical basis for flavour generation in fresh and processed foods • To explain the basis for flavour release from foods during oral consumption • To construct complex flavour blends from individual components • To recommend appropriate analytical approaches for flavour analysis
Offering School: Biosciences
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