This three-week training course provides the basis for a career as a flavourist. It is offered by the British Society of Flavourists and the University of Reading's Department of Food and Nutritional Sciences. The course covers flavor creation techniques, flavor chemistry, and flavor formulation. It is intended for graduates working in flavor or food industries who want to upgrade their skills. The next course will be held in May for a fee of approximately £6,500.
This three-week training course provides the basis for a career as a flavourist. It is offered by the British Society of Flavourists and the University of Reading's Department of Food and Nutritional Sciences. The course covers flavor creation techniques, flavor chemistry, and flavor formulation. It is intended for graduates working in flavor or food industries who want to upgrade their skills. The next course will be held in May for a fee of approximately £6,500.
This three-week training course provides the basis for a career as a flavourist. It is offered by the British Society of Flavourists and the University of Reading's Department of Food and Nutritional Sciences. The course covers flavor creation techniques, flavor chemistry, and flavor formulation. It is intended for graduates working in flavor or food industries who want to upgrade their skills. The next course will be held in May for a fee of approximately £6,500.
This three-week training course provides the basis for a career as a flavourist. It is offered by the British Society of Flavourists and the University of Reading's Department of Food and Nutritional Sciences. The course covers flavor creation techniques, flavor chemistry, and flavor formulation. It is intended for graduates working in flavor or food industries who want to upgrade their skills. The next course will be held in May for a fee of approximately £6,500.
This unique course has been developed by the British
Society of Flavourists and the University of Reading. It is supported by the International Federation of BRITISH SOCIETY Essential Oil and Aroma Trades. OF FLAVOURISTS
This three-week programme of lectures, practical sessions and
seminars given by highly experienced flavourists from industry and university specialists will provide the basis on which to build a career as a flavourist. It will also benefit those working in flavour development in food.
After completing the programme you will be able to:
• Use the relationship between structure and olfactory response to develop flavour systems; • Create flavourings for use in different food applications; • Use appropriate techniques to ensure effective delivery of the flavour in food systems; • Demonstrate an understanding of the chemical and The British Society of Flavourists biochemical pathways involved in flavour formation in foods recognises that in the Flavour Industry • Have the basic skills on which to develop a career as a flavourist. there is a need to improve the training available to graduates who wish to Course content: develop flavourings for food and The course is structured around the practical evaluationand beverages. This is an issue that the formulation of flavourings. It will be of benefit to those with some International Federation of Essential Oil experience of the application of flavourings. It will cover the and Aroma Trades seeks to address principles of flavour creation including: world-wide. • Understanding of the characteristics of flavour compounds present Companies may not have all the in ingredients used to impart flavour to foods and beverages. resources to develop their employees’ • Reaction product flavourings and formulation of savoury flavours. professional skills to the level required. • Flavour chemistry; structure and sensory relationships. This course is unique in this important • Flavour creation and formulation. creative area, being run by highly • Flavour legislation, European and worldwide. experienced flavourists from industry, • Flavour associated technologies: encapsulation; spray drying; together with flavour scientists from the solvent delivery systems and flavour release. University of Reading.
http://www.reading.ac.uk/food For whom is the course intended? The course is primarily designed for graduates working in the flavour industry or food industry seeking to upgrade their skills. In order to ensure maximum benefits are obtained from the course the number of participants is limited to 12 each year. Course Requirements: Applicants should have a science degree (preferably chemistry or food science) and have laboratory experience working with flavours. Applicants with other suitable qualifications and experience will also be considered.
When is the next course?
The three-week course is held in May each year. Further details can be found at https://www.reading.ac.uk/food/short-courses/flavourist-training
Fee The fee for the three-week course will be approximately £6,500. Details available on request. The fee includes course notes, copies of presentations, tea/coffee throughout the course, the conference dinner, certificate of attendance and one year’s membership of British Society of Flavouists Accommodation and meals (other than course dinner) are not included in the course fee, but accommodation is available for delegates on campus at the University Conference Centre Hotel. Cost will be approximately £450 per week for bed and breakfast in an en-suite room. Further details will be supplied to applicants.
Flavour Science at the University of Reading
The Department of Food and Nutritional Sciences is recognised as the main centre for research in flavour chemistry in the UK. The department is DEPARTM E NT OF FOOD AND NUTRITIONA L SC IENC ES equipped with modern analytical facilities including a range of flavour extraction equipment and state-of-the-art GC-MS-MS and LC-MS-MS, as well The Department is the largest of its as a computerised sensory analysis suite. The flavour research group has an kind in the UK. It is internationally international reputation and has links with academia and industry in many recognised for its teaching and different countries. The Flavour Centre, based in the Department, provides a research in the sciences relating to technical and consultancy service toindustry. food and nutrition. It has excellent laboratories and unique pilot British Society of Flavourists plant facilities. There are over 30 The BSF is a Society made up of individuals whose work involves flavourings. members of academic staff involved in teaching and research covering a Its objective is to promote the knowledge and art of flavour creation range of disciplines, and 30 post- through research and education. It works to foster scientific and general doctoral staff undertaking research. professional discourse amongst members of the Society through meetings, lectures, talks and links with other professional bodies. It seeks also to protect the interests of Members actively engaged in flavour research, How To Apply technology and application. For more information and an www.bsf.org.uk application form, please contact: International Federation of the Essential Oils and Aroma Trades Professor Don Mottram IFEAT has a worldwide membership of companies involved in all aspects of the Department of Food andNutritional essential oil industry. It provides an unequalled forum for discussion of Sciences, University of Reading, current issues and is an organisation committed to training and education. Whiteknights, Reading, RG66DZ www.ifeat .org [email protected] Tel +44 (0)118 378 8700 Organising committee www.reading.ac.uk/food Jack Knights, Colin Scott, Richard Lewis, David Baines, Don Mottram, Jane Parker.
