Overview

Held  in collaboration with the British Society of Flavourists, An Introduction to Flavours and their Applications will give delegates a thorough grounding in the basics of flavour composition, legislation and application, as well as a good understanding of the sensory evaluation testing needed to measure hedonic response to flavour.

With presentation covering flavour categories such as dairy, sweet, savoury, meat, botanicals, acids and bakery, delegates will truly come away with a wealth of knowledge in this ever developing spectrum.

Experienced speakers will give talks, explore practical examples and conduct workshops, giving you the chance to take part in several practical sessions exploring flavours development and evaluation.

Members of the British Society of Flavourists are entitled to a 10% Discount. Please contact Catherine Haynes, training@leatherheadfood.com for more details.

Who should attend

This course is ideal for R&D staff from the food manufacturing, flavour and retail sectors, and those involved in the marketing of food products.

• Product Technologists
• Trainee Flavourists
• Innovation Scientists
• Technical Managers
• Sensory Analysts
• Application Technologists
• Junior Flavour Chemists

From this course you will

• Learn about the main types of flavours, and their creation
• Explore the different flavour applications
• Discover how to measure their sensory characteristics
• Use all your senses to make the most of the many samples used in the lectures and practical sessions
• Network with ingredient and product manufacturers from across Europe

Hotels

A limited number of rooms are available at Federation House Hotel, a two-minute walk from Leatherhead Food Research, for this course. Please contact Catherine Haynes on T: +44 (0)1372 822314, E: training@leatherheadfood.com to reserve a room. Rooms are priced at £84 per night (single occupancy), bed and breakfast – delegates are responsible for settling their bill in full upon departure from the hotel. For further information about Federation House Hotel, please click here.

For further information on a variety of local hotels to suit all budgets, please click here.

Programme

Day 1 - 15 November 2011

08.30	Registration and Refreshments
09.00	Welcome to the Course Cindy Beeren, Head of Sensory and Consumer Science, Leatherhead
09.15	An Introduction to Flavours Cindy Beeren, Head of Sensory and Consumer Science, Leatherhead This presentation will introduce you to the world of flavours and how to assess the five basic senses, a very good grounding for the rest of the course.
09.40	Overview of Legislation on Flavours Oliver Leedam, Senior Regulatory Advisor, Leatherhead This presentation will keep you up to date with current flavour regulations and will unpick the content of various legislation making it easy for you to understand. This will include definitions of flavours, flavouring categories, labelling requirements and restrictions of use.
10.30	Refreshments
10.50	The Basics: Extracts, Tinctures and Essential Oils John Forbes, Global Technical Support Manager, R C Treatt & Co Ltd The origin of ingredients, their growth and climatic conditions in relation to their flavour composition will be discussed. Techniques used by the flavour extraction industry, such as carbon dioxide extraction, will be examined.
11.45	Synthetic Flavours Richard Lewis, Senior Flavourist, Givaudan UK Ltd This presentation will give examples of extraction and creation of synthetic flavours, explain what they are, the pros and cons and how to discover new flavourings. The presentation will also go into detail about flavouring substances identical to nature and artificial flavouring substances.
12.45	Lunch
13.30	Flavours for Dairy Applications Danny Hodrien, Owner, F&F Projects The issues associated with flavouring dairy products will be explain with examples given for ice creams, yoghurt and cheese products. Particular flavours used within these products will be described and suggestions for best use will be given.
14.15	Sweet Flavour Creation Danny Hodrien, Owner, F&F Projects This presentation will give an introduction to the chemistry and technology for sweet flavours and will describe how blending flavours can create a completely different result, such as blending pineapple and maple will give you a celery flavour!
15.00	Refreshments
15.20	Sweet Flavour Creation Competition Danny Hodrien, Owner, F&F Projects With guidance from Danny you will learn the best practice for flavour creation. Delegates will have the chance to create their own unique flavour following a brief. Final flavours will be judge and the winner announced.
17.00	Close
18.30	Course Networking Dinner, Leatherhead Delegate are invited to this evening meal to relax and unwind after an eventful days training, an ideal opportunity to network with peers.

Day 2 - 16 November 2011

08.30	Registration and Refreshments
09.00	An Introduction to Snack Flavourings John Bedford, R&D Director Kerry EMEA, Kerry Ingredients and Flavours This presentation will give examples of savoury flavouring used in snack foods and the components that give them their characteristics.
09.45	Meat Flavours and Maillard Reactions David Baines, Baines Food Consultancy Learn how meat flavours are formed and what the precursors of meat flavour are and how the flavour is affected during processing. When maillard reactions occur it produces flavour, aroma and colour learn how this happens and its benefits.
10.30	Refreshments
10.50	Non Volatile Savoury Contributors Richard Seal, Food Dynamics Ltd From the moment of birth, humans have an innate liking for the umami taste sensation. This presentation gives an insight into the chemistry of umami and discusses the ingredients commonly used as umami contributors.
11.40	Practical Workshop David Baines, Baines Food Consultancy Richard Seal, Food Dynamics Ltd Model meat flavour building blocks based on the Maillard reaction will be demonstrated. During the lectures a thermal process flavour will be created in a pressure reactor. This will be evaluated, along with other flavour building blocks, in a gravy system. This exercise will illustrate the 'pyramid' approach used in compounded flavours to create a balanced and harmonious flavour profile.
13.05	Lunch
13.50	Sensory Evaluation Part 1: Perception and Evaluation of Flavour – including Practical Session Cindy Beeren, Head of Sensory and Consumer Science, Leatherhead This presentation will explain the physico-chemical and physiological basis of sensory perception of taste and smell, and make reference to relevant sensory phenomena.
15.10	Refreshments
15.30	Sensory Evaluation Part 1 - continued
15.50	GC-MS Analysis for the Food Industry Angela Calder, GC-MS Chemist, Leatherhead This presentation will discuss the technology available for flavour characterisation.
16.15	Effects of Ingredients on Flavour Release Alice Pegg, Food Innovation Consultant Other ingredients within a food product can influence flavour perception, especially sweeteners, acids, proteins, gelling agents and fats. This presentation will discuss how these ingredients influence flavour release, highlighted with interesting samples to taste.
17.15	Close

Day 3 - 17 November 2011

08.30	Registration and Refreshments
09.00	Developing Products with Acids Wayne Morley, Head of Food Innovation, Leatherhead Acids are important to the taste experience. Learn about the different sorts of acid and the factors that determine sourness.
09.45	Flavours in Baking Nick Dyson, Technical Manager & Chief Flavourist, Sensient Flavors Ltd Flavouring for bakery products such as biscuits, crackers, cakes, fermented goods and fillings and described. It is not just the case of adding flavour to a batch, but how the flavour is added such as surface addition, encapsulation and delayed addition. The presentation will also discuss the problems that can occur when adding flavour.
10.30	Refreshments
10.45	Sensory Evaluation Part 2: Consumer Insights – including Practical Session Nicole Patterson, Principal Scientist: Sensory & Consumer, Leatherhead Alex Willey, Team Leader: Sensory & Consumer Operations, Leatherhead This presentation will describe different methods for sensory testing such as analytical vs. hedonic and quantitative vs. qualitative. Followed by a workshop where delegates can practice these techniques.
11.30	Triangle Tests Cindy Beeren, Head of Sensory and Consumer Science This brief presentation will describe and demonstrate the benefits of triangle testing.
11.45	The Good, the Bad, and the Ugly - The Impact of Off-flavours and Taints on Product Quality Dr Bill Simpson, Executive Director, Cara Technology Ltd Unwanted flavour notes can appear in products at any time, being formed within the product itself (off-flavours) or arising from external contamination (taints). This presentation will review the main categories of these undesirable flavour notes and consider their origins, impact, analysis and control. An opportunity will also be provided to taste a selection of these materials including phenolics, halophenols, haloanisoles, sulphur compounds and aldehydes.
12.45	Lunch
13.30	Summary and Commercial Aspects Steve Pearce, Managing Director, Omega Ingredients Ltd Steve will summarise the development and growth of the flavour industry.
14.00	Botanicals and Flavours in Beverages Steve Pearce, Managing Director, Omega Ingredients Ltd Extracts from botanical ingredients are widely used and not only impart flavour but contribute to mouthfeel and functionality too. This presentation will describe the raw materials, production, usage levels and stability.
14.30	Creation of a Gin and Tonic Steve Pearce, Managing Director, Omega Ingredients Ltd Having learnt about different botanicals and how they can be used in blends delegates will now have a chance to develop their own gin and tonic.
15.30	Close with own prepared drinks