Aroma - The Chemistry behind Odour

Aroma - The Chemistry behind Odour

Course dates:
5 August, 2024 to 30 August, 2024
EU/EEA citizens 6,375 DKK/Non-EU/EEA citizens 11,437 DKK
Fee advantages:
Full fee
Engineering & Sciences
Application deadline:
Monday, 1 April, 2024
University of Copenhagen
Copenhagen, Denmark

NB: the first week (week 32) is for e-learning and reading, weeks 33 and 34 comprise teaching on campus, and the last week (week 35) is for report writing and the oral exam.

General information

The course describes the role of aroma components in foods, and gives a thorough review of techniques for sampling and analysis of aroma. The relationship between the aroma profile and the sensory quality of a product is an important issue of the course, and includes working with the complexity of the chemical background for odour impressions. The use of multivariate techniques - chemometrics - to relate aroma analysis to sensory quality is an integrated part of the course. The course will aim to enable the students to answer questions like: Why do low alcoholic beers taste different? Why does addition of milk change the aroma of coffee dramatically? Can aroma analyses be used to make a perfect copy of e.g. a leading product? Can the choice of frying oil affect the aroma of the fried product? How does heat treatment affect the aroma of a product? How does extended storage affect the aroma of a product?


Please note that the summer courses are non-residential. Participants are responsible for finding and funding accommodation during their stay in Copenhagen.

You can use different online portals to search for accommodation, such as:

Hostel World
UCPH Housing Foundation (acceptance letter from UCPH required)

online application form

ECTS accreditation

Master level

7,5 ECTS