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
• 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
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