Food Flavour
| Code | School | Level | Credits | Semesters |
| BIOS4007 | Biosciences | 4 | 10 | Spring UK |
- Code
- BIOS4007
- School
- Biosciences
- Level
- 4
- Credits
- 10
- Semesters
- Spring UK
Summary
This one-week intensive course in the Easter Holidays covers:
- The biochemical origin of flavours
- The key chemical pathways for thermal flavour generation (Maillard, caramelisation)
- The release of flavours from foods during eating
- The interaction of flavours with the sensors in the mouth and nose. Flavour legislation. Flavour analysis. Flavour formulation.
Target Students
Food Production Management PGT/PGR students.
Classes
- One 8-hour practicum
- One 8-hour lecture
Taught element 5 consecutive days (lectures - 32 hours, laboratory practicals - 8 hours)
Assessment
- 100% Coursework 1: 1500 word essay.
Assessed by end of spring semester
Educational 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, and 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.
Conveners
Last updated 07/01/2025.