The Food Flavour course is a 5 day programme which introduces the fundamental science and latest research advances in food flavour, including relevant scientific case studies and industrial applications. You will learn how flavours can be generated, analysed, delivered and commerically exploited.
How Will I Learn?
The course will run flexibly in 2024, using a range of learning techniques including live interactive classes with leading academics, electures, videos and quizzes (all of which can be studied on campus or online) and practicals in the state of the art laboratories at our Sutton Bonington campus.
Each of the first 4 days will begin with a live interactive class which you can join online or in person. For the rest of the day you will study a series of electures and videos, including quizzes to check your understanding of the material. These will all be available to study online. Then, on the final day there is the option to join us at our Sutton Bonington campus for practical work in our laboratories. This is a useful, but not essential part of the course.
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.
The benefits of the course are clear from feedback from our previous delegates:
"The lectures are well paced - I think I prefer them online as I can pause and catch up with my notes before continuing! I like the little check in quizzes - always a useful tool to check your understanding"
"I enjoyed case studies and practical course material"
"A big thank you to you all, I felt very welcome and included in this course"
The video below features some of our delegates who have attended previous face to face courses:
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 Applications - case studies and industrial applications.
Meet the Trainers
The course is led by Ian Fisk, Professor of Flavour Chemistry at the University of Nottingham's Division of Food, Nutrition and Dietetics. We are also delighted to welcome industry experts as part of the teaching team. Read more about the team here.
Hear more about the course from Ian Fisk and his Nottingham team here.