Creating Savoury Flavours

This unique laboratory based course, launched in 2008, 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.

Article on
The challenges facing savoury flavour formulation

(pdf format)

Course Summary

‘A Guide to the Science and Technology of Savoury Flavours’

This five-day course will provide delegates with the following:

• Comprehensive knowledge of savoury flavours

• Practical experience of compounding flavours, undertaking reaction flavours and using meat topnote chemicals

• Understanding of savoury markets

• Understanding of legislation affecting savoury flavours on a global basis with special emphasis on the EU and USA market

• Application of savoury flavours in a range of food products

Entry Requirements

The course is intended for graduates working in the food, seasonings and flavour industries - an understanding of chemistry would be an advantage but is not essential. 

Course Structure & Content

This will be very much a ‘hands-on’ course with lectures each morning followed by practical lab sessions later in the day.  Candidates will compound their own flavour systems throughout the course and apply their creations to a range of food products. 

Course topics will include:

• Introduction: Flavour perception, brain functions multimodal effects, physiological effects, drivers and relevance to savoury flavours.

• Natural savoury products: essential oils, natural extracts, yeast extracts, HVPs and vegetable powders.

• Use of enzymes to produce enzyme modified cheese flavours, butter flavours and value added ingredients for process flavours.

• The chemistry and use of the Maillard reaction to create savoury process flavours.

• Topnote savoury flavour chemicals, flavour chemistry, applications and compounding.

• Production of complete compound savoury flavours utilising process flavours, topnotes, carriers and other ingredients.

• Development of seasonings for snack foods and other food products.

• Flavour Delivery Systems including spray drying, spray cooling, complex coacervation, melt extrusion, molecular encapsulation, bio-encapsulation in yeast cells.

• Application of flavours and seasonings to food products with emphasis on soups, sauces and snack foods.

• Legislation affecting savoury flavours, EU, USA, Japan, Australasia, South America and other regions.

• Market information on savoury flavours centred around the EU.  Market dynamics, drivers, trends and future projections.

The course tutors are Dr David Baines and Mr Richard Seal, both experts in the field of savoury flavours.

Duration

The course will run over 5 days.  Next course is TBC

Course fee

£2,300 + VAT

Your course fee includes:

• Binder and course notes
• Lunch and refreshments throughout the course
• Wine tasting evening and other activities (to be confirmed)
• Thursday evening ‘course dinner’ and presentation evening
• Certificate of attendance

Accommodation is not included in the course fee but rooms for delegates have been reserved at The Tempest Arms Hotel for the nights of 11th - 15th April 2010.

We can help to arrange airport transfers for overseas delegates.

Places on this unique course are strictly limited.

Creating Savoury Flavours

BOOK THIS COURSE

"The lecture on 'The Formation of Flavour Precursors in Meat' was excellent. This is what I came to the course for and it didn't disappoint."

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Download a summary of the Oct 2009 course