Flavour Science

This module will equip the learner with the fundamental principles of flavour origin, transformation and persistence in foods. The module will also explore key concepts for the food scientist and the chef, such as flavour creation and flavour pairing

1. Explain the origins of flavours in foods.

2. Illustrate the different methods available for flavour extraction and analysis, their advantages and disadvantages

3. Critically review the current knowledge on flavour release and perception

4. Apply scientific knowledge to real foods in areas such as flavour release, the interactions of flavours with other food components in NPD