A seminar held by the PhD candidate Lucia Lenti (May 5, 2020)
Flavour, the combination of aroma and taste, is one of the main characteristics of food.
Particularly the aroma is strictly related to its volatile chemical composition and this aspect is widely studied in food chemistry laboratories.
New highly performing techniques, like Solid Phase Micro-extraction, are widely used for this purpose, and its wide fields of application is reported with different examples and with its particular exploitation in the study of an italian product of excellence: Wine
To attend, join us at https://unicam.webex.com/meet/postlaurea