FACTS
Food and Feed Analysis Consultancy and Training Service
  • Print
   
   
course01

Food Flavour Training

 

Course Structure

The Food Flavour course is a 3 day programme, which introduces the fundamental science and latest research advances in food flavour, through relevant scientific case examples and industrial applications. Both analytical chemistry and flavourist style approaches are used to explore how flavour and flavours can be generated, analysed, delivered and commercially exploited.

Is This For Me?

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 course.

“Thanks for an excellent course. We learnt so much in a short space of time. The delivery was excellent and we are looking forward to future courses.” - Industry delegate.

"The Food Flavour course gave us the information and encouragement to set up our in-house taste panel with confidence. A year on and we now have specialised panels capable of screening a variety of beverage products, detecting a whole host of variables. The support we received from the University of Nottingham after the course was invaluable, and ensured our success. The breadth and depth of the knowledge of the lecturers at Nottingham along with their enthusiasm makes the whole experience invaluable." -  Delegate from Treatt Ltd.

 

Training Course Content

  • 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.
 

Costs and Further Information

The cost of the course for 2016 is £1650.  It includes all course materials, coffee breaks and lunch. For further information please contact Jennifer.drury@nottingham.ac.uk.

 

 

 Further Study Opportunities

This course can be taken as part of a group of six modules, developed in association with Campden BRI, that constitute our Postgraduate Certificate in Sensory Science.   Details can be obtained from  carolyn.newton@nottingham.ac.uk   or at  the University of Nottingham Postgraduate Course information website .

Date

25 - 27 April 2017

Time

9am 25 April to 5pm 27 April

Venue

University of Nottingham Sutton Bonington Campus (LE12 5RD)

Registration

To be confirmed. 

 
 

Food and Feed Analysis Consultancy and Training Service (FACTS)

Food Sciences Building
Sutton Bonington Campus
Loughborough, LE12 5RD

telephone: +44 (0) 115 95 16037
mobile: +44 (0) 777 645 6118
fax: +44 (0) 115 95 16142
email: Email the Service Director