Course offering number:1202-407
Course ID:
246
Flavors: Their Creation, Definition and Use
February 23-24, 2012
New Brunswick, NJ
Who Should Attend
This course is intended for individuals engaged in the food,
beverage, and other flavor-using industries that are
responsible for developing or enhancing the flavor of their
products. Those who have benefited include:
• Food technologists
• Chemists
• Group leaders
• Technical managers
Individuals involved in the creative area of flavor development,
including marketing, administrators and quality personnel in
flavor manufacturing and flavor-using companies will also find
the course valuable.
Also the scope of the course can be appreciated.
Description
The aim of this course is to provide an understanding of the
nature of flavors with special emphasis on the current
challenges facing today's flavorist and flavor using
professional.
Topic areas discussed include natural processes, raw
materials, formulas, organoleptic quality control, labeling
regulations, essential oils, oleoresins and other botanicals.
A special feature of the course will be a discussion on the
current trend of Food Technology and Culinary Arts, and the
chemistry involved in these techniques.
Participants will explore the methods of flavor training and will
gain the opportunity to develop some simple flavors yourself.
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Starch: Chemistry, Properties and Applications
Aug 20 2012, New Brunswick, NJ
GMP For the Food Industry
Gums and Hydrocolloids
Microencapsulation and Particle Coating
Oct 22 2012, New Brunswick, NJ
Sensory Evaluation
Sep 10 2012, New Brunswick, NJ
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