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. 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." -  Industry delegate

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.

Meet the Trainers

The course is led by Ian Fisk, Professor of Flavour Chemistry at the University of Nottingham's Division of Food Science.

We are also delighted to welcome three industry experts as part of the teaching team. They offer an invaluable insight into the work of flavourists in industry and the practicalities of flavour legislation. You can find out more about Dr Imad Farhat (Firmenich), Dr Lewis Jones (Sensient Flavours) and Duncan McBain (Treatt) here - Meet the trainers [PDF   ]

Hear more about the course from Ian Fisk and his Nottingham team here: 

Costs and Further Information

The cost of the course for 2020 is £1840.  It includes all course material, lunches and dinners. For further information or to find out about discounts for multiple delegate bookings, 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 Liz Dinneen e.dinneen@nottingham.ac.uk   or at  the University of Nottingham Postgraduate Course information website .