Introduction to Flavours and Their Applications

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Innovation and Development / Ingredients / Sensory and Consumer /

Description

Designed in collaboration with the British Society of Flavourists, this course is intended to give a good 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. Experienced speakers will give talks, explore practical examples and conduct workshops, giving you the chance to undertake practical sensory testing, make your own flavour, and evaluate the products being discussed.

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Overview

Who should attend

The British Society of Flavourists

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

Course overview

From this course you will

Learn about the main types of flavours, and their 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

Accommodation option

Let us take the hassle out of finding and booking your hotel by taking advantage of Leatherhead's accommodation option (see Accommodation tab). The package includes three nights' accommodation (arriving on 8 November and departing on 11 November) at Federation House, next to Leatherhead Food Research.* Also includes a course dinner on the first evening of the course.

* Subject to availability.

Programme

Provisional programme

Day 1

08.45	Registration and Refreshments
09.00	Course Welcome and Introduction
09.15	Opening Lecture: All in the Best Possible Taste
09.30	International Flavour Legislation The merits of different systems of legislation will be considered and various legal terms explained. Methods of control of flavourings in Member States of the EC will be studied in detail, and compared with those used in the USA, Canada and Japan. The implications of the EC Flavourings Directive will be explained and its detailed requirements outlined.
10.30	Refreshments
10.50	The Basics: Extracts, Tinctures and Essential Oils 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	The Basics: Synthetic Flavours Synthetic flavour ingredients will be reviewed and classified.
12.45	Lunch
13.45	Sensory Evaluation Part 1: Perception and Evaluation of Flavour – Including Practical Session This presentation will explain the physico-chemical and physiological basis of sensory perception of taste and smell, and make reference to relevant sensory phenomena.
15.00	Refreshments
15.30	Sensory Evaluation Part 2: Consumer Insights - Including Practical Session.
17.00	Close
19.00	Course Dinner

Day 2

09.00	Meat Flavours Dr David Baines, Baines Food Consultancy The composition of meat will be discussed and the development and utilisation of meat flavourings (e.g. hydrolysed plant protein) will be reviewed.
09.45	Maillard Reactions The chemical reactions in foods between carbohydrates and proteins which generate savoury flavours will be discussed.
10.30	Refreshments
11.00	Yeast Extracts and Hydrolysed Vegetable Proteins The processing and flavour composition of yeast extracts and HVPs will be outlined, together with uses in food and flavouring systems.
11.50	Practical Session and Lunch The group will divide into two, and for the practical session each group will spend time creating savoury flavours.
13.50	Sensory Evaluation Part 3: Introduction to Sensory Techniques.
14.35	Practical 3: Sensory Techniques.
15.20	Refreshments
15.35	Snack Foods The application of flavours in snack foods will be discussed, with particular emphasis on flavour composition, flavour development and methods of application.
16.20	Flavour Delivery Systems A look at the technology of systems developed to deliver flavour into different applications.
17.00	Close

Day 3

09.00	Labelling of Flavours in Food An overview of legislation concerning the labelling of flavours in food in the UK and Europe.
09.45	Flavour in the Baking Industry
10.30	Beverage Flavour Applications
11.15	Refreshments
11.30	Cheese Flavour Terminology
12.05	Organic Acids and their Impact on Flavours
12.45	Lunch
13.30	Sugars and Sweeteners A review of the flavour characteristics of the main sweeteners in use in the EU and how these interact with fruit and added flavouring. The interactivity of these sweeteners in combination and their impact on flavour will also be discussed.
14.15	Analysis of Sensory Data
15.00	Refreshments
15.15	Commercial Aspects of Flavours and Course Summary
15.45	Close

Speakers

Sponsorship

Accommodation

For the course held at Leatherhead Food Research, Leatherhead, UK from 09/11/2010 to 11/11/2010
Option to purchase course with accommodation available at checkout
Book Now » Add To Outlook »

Locations & Pricing

Member Price
£1,065.00 Plus VAT

Non-Member Price
£1,385.00 Plus VAT

Leatherhead Food Research, Leatherhead, UK from 09/11/2010 to 11/11/2010
Option to purchase course with accommodation available at checkout
Book Now » Add To Outlook »