ARS NET Question and answer

Flavour composition of foods/beverages (identification and quantitative analysis of the flavour precursors and their products, characterization of the staling reaction using stable isotopes).
Flavour composition of foods/beverages in relation with maturation and microbial activity/or the processing conditions (e.g. fermented dairy products, beer, wine, honey, fruits).
Analysis of odour-active compounds of food/beverages (Charm analysis).
Synthesis of flavour by microorganisms and plant cells.
Lipid derived flavours.
Investigation of equilibrium of key flavour compounds that govern the flavour stability of beverages.
Natural antioxidant constraints in spices.
Role of microorganisms in flavour development.
Flavor emulsions, flavour composites, essential oils and oleoresins.

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Question and Answer: Multiple Choice
Exercise VII: Flavour Chemistry Technology
Exercise I Introductory Food Technology Exercise II Technology of Foods of Plant Origin Exercise III Technology of Foods of Animal Origin Exercise IV Food Quality Management Exercise V Food Engineering/Packaging Exercise VI Food Microbiology & Biotechnology Exercise VII Flavour Chemistry Technology Exercise VIII Consumer Sciences / Food Product Development / Health Foods	Flavour composition of foods/beverages (identification and quantitative analysis of the flavour precursors and their products, characterization of the staling reaction using stable isotopes). Flavour composition of foods/beverages in relation with maturation and microbial activity/or the processing conditions (e.g. fermented dairy products, beer, wine, honey, fruits). Analysis of odour-active compounds of food/beverages (Charm analysis). Synthesis of flavour by microorganisms and plant cells. Lipid derived flavours. Investigation of equilibrium of key flavour compounds that govern the flavour stability of beverages. Natural antioxidant constraints in spices. Role of microorganisms in flavour development. Flavor emulsions, flavour composites, essential oils and oleoresins.