Aroma - the Chemistry behind Odour

The course describes the role of aroma components in foods. The relationship between volatile profile and the sensory quality of a product is an important issue of the course, and the course includes working with the complexity of the chemical background for odour impressions. The use of multivariate techniques - chemometrics - to relate aroma analysis to sensory quality is an integrated part of the course.

The course is an intense practical summer course with practical exercises on campus and requires 3 weeks of full time attendance plus one-week preparation through e-learning. The participants are expected to have basic skills within food chemistry, sensory science and chemometrics.