This unique laboratory based course gives flavourists a chance to step outside their normal daily activities and really focus on the components and construction of a savoury flavour undertaking practical experiments with process reaction flavours, enzyme modified flavours and topnotes.
They will have the opportunity to go back to basics to examine the interaction between the components and study synergies and clashes, understand how a flavour functions in the final food and trace that performance back to individual components within the formula. An essential element built into this course is the emphasis on creativity and how it can be stimulated and used to give fresh impetus to the role of the flavourist.
A Guide to the Science and Technology of Reaction Flavours
Delegates will have the freedom to create their own thermal process flavours which are then applied and evaluated in relevant foods.
This 5-day course will provide delegates with the following:
- The knowledge to develop a variety of thermal process meat flavours.
- The skill of evaluating a reaction flavour and changing it to create the desired flavour notes for the target market.
- An understanding of the principles governing the science, reaction and application of thermal process flavours.
- An understanding of the raw materials and process parameters used in the production of thermal process flavours such as beef, chicken, pork, lamb, roast, boiled, bouillon etc.
- The sensory methodology and descriptive language used in the evaluation of thermal process flavours.
- The application and evaluation of meat process flavours in various food products.
- An insight into the use of enzymes to generate ingredients for use in process flavours technology.
- The use of thermal process flavour technology to generate sweet brown products such as chocolate, malt and caramel.
- An understanding of the legislation affecting thermal process flavours on a global basis
Delegates will leave the course armed with a savoury flavours toolkit and be capable of creating their own savoury flavours within their organisations on return to work.