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Molecular Sensory Science

WZ3220Elective Modules5 ECTSEnglishsummer semesterLehrstuhl für Lebensmittelchemie und molekulare Sensorik (Dr. Dawid komm.)
AI-edited module sheet. Based on the TUMonline module description, edited for readability.Original in TUMonline

What it is about

You will learn the molecular fundamentals of the perception of aroma and taste as well as analytical methods for the identification and quantification of flavor- and odor-active compounds. In the end you will be able to assess important aroma and taste compounds in foods, track their changes during storage and processing, and evaluate their contribution to the overall aroma with suitable metrics.

What you will be able to do

  • Identify and analyze important aroma- and flavor-compounds
  • Assess the behavior of flavour compounds during storage and processing
  • Apply methods for identification and quantification (e.g. SIDA, AEDA)
  • Determine the contribution of individual compounds to the overall aroma (Aroma Activity Value, DoT)
  • Reflect on the biological interaction of flavour compounds with receptors

What the module consists of

  • VorlesungFundamentals of biology, chemistry and analytics of aroma- and flavor-active substances

Teaching method

  • PowerPoint-PräsentationenVisualization and structuring of the lecture content
  • WhiteboardExplanation and sketching of mechanisms and reaction pathways
  • SelbststudiumIn-depth study through additional literature
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Official page in TUMonline · Details are not binding.