Creating Savoury Flavours

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 on 30 March - 3rd April 2009.

Course fee

£1,875 + VAT (Increasing to £1,925 in 2009)

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 29 March - 2 April 2009.

Places on this unique course are strictly limited.

 

Creating Savoury Flavours

BOOK THIS COURSE

Course Title Creating Savoury Flavours
Cost £1875 + VAT	Duration 5 Days