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Department of Food Science and Technology

CFAES

Flavor Chemistry

FDSCTE 7670

This course will provide students with an understanding of the chemical stimuli that impact flavor perception, analytical approaches to characterize flavor stimuli, mechanisms of flavor formation, flavor-ingredient interactions, and industrial methods of flavor production. While subject to change, this class is offered every Spring semester during odd years.

Course Level: 
Graduate
Unit(s): 
2.0
Semesters Offered: 
Spring 2021
Spring 2023
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s):