Molecular Bases of Taste

The course aims to provide students with the knowledge about specific taste active compounds in food, their molecular mechanisms and their industrial applications.

At the end of the course, students will be able to use the main classes of taste active compounds, (natural and synthetic), their mechanism of action, the mechanisms of their perception, their modifications, the mechanisms of inhibition and synergy. Moreover, students will be able to use the suitable techniques to discover new taste active compounds.