Flavor Chemistry and Technology
FOS 6317C (3 credits)
University of Florida, Citrus Research and Education Center
Instructor: Russell Rouseff, Professor of Food Chemistry
email: rlr@crec.ifas.ufl.edu
Next Class offered January 2008
Course description: Flavor
is a diverse, multidisciplinary area of study. This course is designed to
provide a broad introduction to the area of flavor chemistry, with a citrus
emphasis. Students who successfully complete the course will have the ability
to critically evaluate flavor literature and lectures and make positive contributions
to the flavor industry. Course Prerequisites: Basic and Organic Chemistry,
Instrumental Analysis Highly Desirable.
Textbook: Flavor Chemistry and Technology, 2005, Second Edition, by Gary Reineccius, Taylor & Francis Publishers.
Flavor Science: Sensible Principles and Techniques,
1993, Acree and Teranishi, Eds. American Chemical Society Publishers
Course format: Lecture,
class discussion, lab experiments and lab special topic.
Grading Procedure:
Grades will be assigned as follows:
|
Course
Average
|
Grade
|
||||
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Exam I
|
30%
|
100 pts
|
90 - 100
|
A
|
|
|
Exam II (final)
|
30%
|
100 pts
|
80 - 89
|
B
|
|
|
Lab reports
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40%
|
100 pts
|
65 - 79
|
C
|
|
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50 - 64
|
D
|
||||
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< 50
|
F
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Academic honesty:
As per University regulations, every student who registers for this course
must accept the following statement: "I understand that the University
of Florida expects its students to be honest in all their academic work. I
agree to adhere to this commitment to academic honesty and understand that
my failure to comply with this commitment may result in disciplinary action
up to and including expulsion from the University"
General Content:
Psychology and neurophysiology of taste and aroma, brief overview of sensor
analysis, sample preparation, analytical/instrumental techniques, flavor precursors,
off-flavors, process flavors, reaction flavors, Maillard flavors, enzyme and
fermentation flavors, natural flavors and flavoring materials and flavor authenticity.
Next Offered - Spring 2007
Last Update: October 29,2006
Back to Home Contact - JSmoot@crec.ifas.ufl.edu