Food flavor plays a critical role in customers' acceptance of foods, particularly, those so-called "impact aromas" which contribute the intense and specific flavors. The CI team aims to use different analytical tools to separate and identify some "impact aromas" in wine, grapes and TCM.
Learn how to analyze the important aromas and flavors in foodstuffs, such as herbs, spices and fruits through sensory evaluation and state-of-the-art analytical instrumentation
Master how to develop and apply new flavorings in food product development
Understand the impact of flavors in food quality control