Food Science Seminar 2: Aroma Analysis - Tool for Sustainability And Food Security is the second series in the Food Science Seminar, and was held on 7 December 2022. The organization of this seminar is part of a student lecture to learn food analysis techniques that are constantly developing in line with the development science and technology. This seminar was successfully implemented through the collaboration of FST5105 (Techniques In Food Analysis) students assisted by the course coordinator and the Head of the Food Science Department. This seminar was conducted face-to-face through the Zoom application and was attended by a total of 112 staff from public and private agencies, as well as university students. The organizers have invited 2 speakers who are experts in the field of aroma, namely Prof. Dr. Nazimah Hamid from Auckland University of Technology, New Zealand; and Prof. Associate Dr. Nastaein Qamaruz Zaman from ODOFIX.

Among the objectives of this seminar is to transfer knowledge related to food aroma analysis using GCMS and Olfactometer instrumentation methods, explain the analysis methods and results of aroma analysis in food, as well as provide exposure related to odor pollution and instrumentation methods in odor detection. In conclusion, this program has been successfully implemented and the participants have given a lot of positive feedback for the organization of this kind of program in the future.

Date of Input: 25/05/2023 | Updated: 25/05/2023 | wannurain