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Flavors: Their Creation, Definition and Use

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This course is available as a client site course. Please click here for more information.

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.

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 themselves.

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Flavors: Their Creation, Definition and Use

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Sensory Evaluation
Sep 28 2015
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