The Food Flavour short course is a three day programme that introduces the fundamental science and latest research advances in food flavour, through relevant scientific case examples and industrially relevant applications.
Both analytical chemistry and flavourist-style approaches will be taken to explore how flavour and flavours can be generated, analysed,
delivered and commercially exploited.
The course is relevant to developing scientists in the food, drink or flavour industry, within both SMEs and larger food and drink companies, and to students who wish to broaden their experience and subsequently enter the food industry. Relevant experience in the food industry, or undergraduate level food science or technology training will prepare delegates for the
Industry delegates may choose to attend all or part of the course to suit their learning objectives. Successful completion of all six modules leads to the award of PGCert in Sensory Science.
The module covers understanding flavour compounds, measuring flavour, flavour release, and flavour formulation and applications.
- Understanding Flavour Compounds - flavour chemistry; their biological origins; flavour generation; flavour carrier systems;
- Measuring Flavour - flavour analysis (volatile and non-volatile) theory; practical approaches to flavour analysis; analytical techniques and scenarios;
- Flavour Release - orthonasal and retronasal aroma delivery; oral processing/mouth physics; in-vivo flavour delivery; taste-aroma interactions;
- Flavour Formulation and Applications - flavour legislation; case examples; practical (flavour blending), industrial applications.
More information here including video
- Dr Ian Fisk, Head of Flavour Chemistry, University of
Nottingham, formerly Head of Coffee Flavour Chemistry,
Kraft Foods R&G UK.
- Dr Rob Linforth, Senior Research Officer in Flavour
Chemistry and Food Chemistry, University of Nottingham.
- Lewis Jones, Flavour Group at Mars.
- Flavourists, chemists and sensory scientists.
Exam date: tbc
Assessment is optional for delegates taking stand-alone modules.
The University of Nottingham is working in collaboration with Campden BRI to provide much sought after sensory science training for industry.
We are well known for excellence in sensory science research and Campden BRI is the UK’s largest independent membership organisation carrying out research and development for the food and drinks industry worldwide. Such a combination of expertise offers delegates excellent opportunities to develop their knowledge and apply this to the workplace.