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 FOOD 616
Flavors - Analysis and Applications
Harry T. Lawless and Terry E. Acree
Lecture F 1:25, Discussion F2:30
Spring during even years - 2 Credits
An advanced course in sensory and instrumental analysis of flavors, flavor chemistry, and flavor applications in foods for food scientists and those in related fields concerned with human perception and consumption. The course will survey taste, aroma and volatile flavors, and trigeninal stimuli from the perspectives of chemical structures, methods of analysis, use and interactions in food systems, and consumer experience. See class web site.
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