"The educational objective of the course is to provide students knowledge on the structure of aroma compounds of vegetable origins, nature-identical, obtained by chemical synthesis or from biorechnological processes. The course will also provide students knowledge on extraction technologies of aroma compounds from vegetables, as well as the basics of chemical synthesis to obtain food aroma compounds. The course will provide students principles of food formulation and analytical chemistry of aroma compounds."
Expected learning outcomes
At the end of the course the students will know flavouring field for the food industry, as far as supply, application, appraisal of security and quality problems is concerned. The students will also be able to develope simple chemical analysis, they will know the chemical synthesis, and the extraction from food matrixes of aroma compounds.
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)