Flavour Science - Theory and Practice

Code

BIOS3112

School

Biosciences

Level

3

Credits

10

Semesters

Autumn UK

Summary

This module will introduce the chemistry, physics, and physiology of food flavour. Advanced analytical techniques (APCI-MS, GC-MS, GC-O and HPLC-MS) will be introduced, and students will learn how these tools can be used to explain flavour chemistry, dynamic flavour release and its role in eliciting flavour perception. Content will be delivered through blended learning, E-lectures, real time Q&A, taught lectures, self-directed learning, and tutorials.

Target Students

All final year UGFood Science and Food Science and Nutrition students.

Classes

• One 2-hour practicum each week for 2 weeks
• One 2-hour lecture each week for 9 weeks

Assessment

• 50% Coursework 1: Group poster
• 50% Coursework 2: Individual video

Assessed by end of autumn semester

Educational Aims

Learning Outcomes

Knowledge and Understanding:  

Develop the knowledge of how flavour compounds are formed and how they are stabilised in foods; and have sufficient knowledge to explain how advanced instrumental methods can be used to measure flavour in response to food industry challenges.

Knowledge and Understanding: 

Develop the knowledge to be able to explain the physical and chemical processes behind the delivery of aroma and taste compounds from foods and drinks to odour and taste receptors. Have sufficient knowledge to explain the biochemical basis behind taste and aroma perception at a receptor level.

Intellectual Skills: 

Respond to a food industry challenge and apply advanced knowledge in the field to design and present a realistic scientific solution to a technical brief.

Transferable/Key Skills: 

The ability to work effectively as an individual within a team to develop a joint poster; Present complex scientific and technical information in a video format.

Conveners

• Dr Ni Yang
• Professor Ian Fisk