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Quality Control and Flavor Usage in Foods
In Conjunction with Wiley-Blackwell
Pre-recorded Course
AN ON-DEMAND ONLINE TRAINING FORMAT
Who Should Attend
This is course is designed for all members of the food industry that use or purchase flavors, or are interested in
how they are made, including those that are in R&D, purchasing, production, management and marketing.
Description
This 90-minute accredited training is an in-depth analysis of the nature of flavors. Flavors are viewed by many as one of
the most, if not the most, important aspect of a successful food product. When using flavors it is important to understand
how they are made and how they are regulated so decisions that can affect a product's outcome can be made with
intelligence and confidence. Issues that are crucial in today's market will be reviewed, including Natural, GMO, Organic,
Allergens, Terrorism and NLEA labeling as they revolve around flavors and the end product are also discussed. Sensory
evaluation techniques are reviewed as well as flavor stability, emulsion technology, fats and citrus oil stabilization techniques.
Overall this is a truly in-depth hour and a half on flavor technology and necessary aspects to insure quality control for flavors
throughout the process.
Module 1:
• What are flavors?
• Adjuvants
• Regulations - Definitions, Non Flavoring Ingredients,
Labeling, Natural versus Artificial, Processing Aids
• Auditing
• Formula Disclosure
• Recent Issues - GMO, e. Coli, Organic Contamination,
Diacetyl, Prop 65, DEA, Terrorism, Nutraceuticals,
Allergen, NLEA
Module 2:
• Where Do Flavoring Ingredients Come From? - CO2
Extraction, Yeast, HVP, Spray Drying
• What Makes up a Flavor?
• Testing Methods - Sensory - Discrimination Tests, Attribute
Tests, Acceptance Testing
• Flavor Issues - Oxidation, Colloids and Emulsions,
Emulsion Stability
Module 3:
• The Structure of Fats (Used in Flavors) - Monoglycerides,
Diglycerides, Triglycerides, Saturation and Unsaturation
• Citrus Oils - Stability - Folded Oils, Washed Oils
• Flavor Issues - Acetal Formation, Aging, Storage of
Flavors
• Evaluation, Receiving and Flavors in Production
Question and Answer Session