Aroma - The Chemistry behind Odour

Aroma - The Chemistry behind Odour

Course dates:
16 August, 2021 to 27 August, 2021
EU/EEA citizens 6,375 DKK/Non-EU/EEA citizens 11,437 DKK
Fee advantages:
Full fee
Engineering & Sciences
Application deadline:
Thursday, 1 April, 2021
University of Copenhagen
Copenhagen, Denmark

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