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ภาควิชาเทคโนโลยีการอาหาร มหาวิทยาลัยสยาม : Foodtech Siam University

Food Technology

ภาควิชาเทคโนโลยีการอาหาร มหาวิทยาลัยสยาม

ACS-ICSCT Symposium

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Last Updated ( Saturday, 16 November 2013 11:51 )
 

Leadership Development Courses

Last Updated ( Tuesday, 13 August 2013 10:58 )
 

Flavor workshop 2013

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4th Principles of Flavor Chemistry and
Analytical Techniques for Food Aroma Analysis

(Intensive One-Day Course)

Flavor is one of the most important factors in food purchase and repeat consumption. Food flavors changes as foods are processed and stored. Flavors interact with their packaging and are altered by the food matrix. Not all volatiles contribute to the aroma of food. Aroma active volatiles are typically present in trace amounts but strongly influence the aroma perception (e.g., sulfur volatiles). Flavor science involves the multidiscipline subjects of chemistry, psychology, and neurology of flavor perception. This workshop is designed to help participants involved in flavors understand the principle of flavor chemistry, chemical senses and properties of flavor compounds. The laboratory portion of the workshop will include samplepreparation, instrumental analysis and the state of the art GC-Olfactometry to elucidate which volatile compounds impact food aroma using the human nose.

Last Updated ( Thursday, 25 April 2013 21:14 )
 
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