Food Chemistry and Food Microbiology

Flavor Chemistry and Sensory Science

Understanding the chemical basis of flavor and aroma is vital in product development. This track explores the molecular origin of flavor compounds, interactions during cooking, and the impact of processing on taste. Sensory evaluation techniques and consumer panels will be discussed. Emerging analytical tools such as electronic noses and GC-Olfactometry will be featured. The influence of packaging and storage on sensory attributes will be addressed. Case studies on flavor reformulation will be included.