November has been extremely busy at Verner Wheelock, with all levels of Auditing and HACCP courses taking place in Skipton as well as the TACCP workshop, CIEH Training the Trainer and the first day of the Level 4 Food Safety course.

As always, there have been several in-house courses at sites across the UK (a very cost-effective option if you have more than a couple of staff to train), with TACCP, BRC7 Updates and refresher training being the flavour of the month this time.

Results

We’ve had some excellent results this month in both open and in-house courses.

Well done to all those who have passed their exams with FDQ and RSPH. The FDQ Lead Auditor course in Skipton in November was of a very high standard this time, with 7 of the 11 delegates achieving a Distinction. Top students Helen Keast, Raw Material Manager at Bakkavor Desserts, and Verner Wheelock trainer Eleanor Nicholls scored a fantastic 98% in the written exam. There were also some great scores on the recent in-house Lead Auditor course at Warburton’s (love the new Giant Crumpet Show advert, by the way!).

We have also had great results in recent RSPH Level 2 Foundation Certificate in HACCP courses with several students in Skipton and on an in-house course at Del Monte scoring 19 or 20 out if 20!

Well done everyone!

Staff news

Welcome to Karen Naylor and Claire Lennon (welcome back) who have joined Verner Wheelock as Business Development Executives this month, and a sad goodbye to Carole Dickason who is leaving after 5 years in a variety of roles.  Read more here.

Well done to Jason Kearton on passing his driving test! Lets hope he finds a suitable car soon so that getting the train and bus to work are all in the past!

Also, happy 77th birthday to our founder and Chairman, Dr Verner Wheelock on 29th November.

December offers

Look out for our email offers coming through every week until Christmas.

There will be discounts on Auditing, HACCP and Food Safety courses throughout December so make sure you make good use of these offers and book your 2016 training now!

January 2016 courses

Don’t forget, any 2016 open or in-house courses booked by 31st December 2015 are charged at 2015 prices.

6th January: BRC 7 Update course
7th January:  TACCP Workshop
11 – 14th January: Level 4 Award in HACCP for Food Manufacturing
18 – 19th January: Level 3 Award in HACCP for Food Manufacturing
25 – 28th January: FDQ Lead Auditor

See further 2016 dates here

To book, please call Claire or Karen on 01756 700802 or visit the main website www.vwa.co.uk

First it was Jamie Oliver with his mission to improve school dinners. Now the Hairy Bikers are on a crusade to revive and improve the Meals on Wheels service by encouraging cooks to ditch dried and frozen foods and prepare fresh, tasty meals instead. They kicked off a new service two years ago in Surrey and Yorkshire and recently were back on TV revisiting the volunteers and recipients.

In our opinion, actions such as this should be applauded since they not only bring communities closer together, but they ensure that the elderly are receiving at least one hot, nutritious meal per week. And as we know, good nutrition is particularly important for older people.

Healthy food = healthier people

Several studies have shown that the correct diet, suitable hydration and light exercise amongst the elderly can make them feel more alert, reduce the number of infections and colds, aid digestion and reduce the need for laxatives. If you’re in charge of planning meals for senior citizens, it’s worth bearing in mind that many are deficient in Vitamin C, Folic Acid, Vitamin D, Iron and Calcium. Foods that have been proven to help combat these deficiencies include yellow and orange fruit and vegetables, green leafy vegetables, oily fish, pulses, red meat, liver, wholemeal bread, eggs and dairy products.

Make sure the food you prepare and share is safe

Not only do you need to ensure that you are providing a healthy balanced diet, you need to be sure that the food you’re providing has been prepared safely. With the exception of the local pub chef, who cooked meals for the Golcar (Huddersfield) Meals on Wheels service, all other meals were cooked and delivered by volunteers – some almost as old as those they were delivering to!

Whether you’re being paid to provide a service or you’re a volunteer, if what you do involves handling or preparing food and serving it to the public, you need to make sure that you have undergone basic food safety and hygiene training.

Basic food safety training is essential

Earlier this year we provided Level 2 Food Safety training to members of South Parade Baptist Church in Leeds. They run regular retired persons’ lunches, drop-in evenings for homeless men and women, student lunches and also provide catering for under-fives. It was therefore essential to them that they knew how to avoid cross-contamination and were able to prepare and store food in line with industry guidelines.

In this instance, because there were a number of volunteers and some were elderly, VWA provided training in-house. However, we also offer the same Level 2 course  and a Level 3 Food Safety course online, which means that everyone can learn at their own pace – this flexibility is particularly useful if, like the Meals on Wheels teams we saw on TV, you have a full-time job.

On completion of the online Level 2 Food Safety course, you will have an understanding of a wide range of key food safety issues, including the three main types of food safety hazard – physical, chemical and microbiological, their sources and methods of control. Plus there is the added bonus that if you decide to take up catering full-time, you will already have the basic food safety qualification.

The prospect of an unannounced audit is likely to put the fear of God into some food manufacturers. However, like it or not, unannounced audits are on the increase.

Supermarket giant Asda is the first of the major retailers to set the ball rolling by insisting that its suppliers have unannounced BRC audits, starting from 1st October this year. The audits will cover the entire supply chain and any supplier that does not agree to be audited in this way will no longer achieve Asda technical approval.

Up until Asda’s announcement in July, BRC unannounced audits were voluntary but a successful audit could lead to coveted A+ status for a site, the highest grade available. Generally speaking audits take place on an agreed date which is roughly 12 months from the last audit date. This gives the company involved plenty of notice to make sure all documentation is up-to-date, members of staff are briefed, the premises and equipment are up to approved standards and the Technical Manager and other senior managers are present.

Two options are available for unannounced audits

As the name suggests, an unannounced audit can take place at any time and inspection of the premises will take place within 30 minutes of the auditor’s arrival. Companies registering for unannounced audits must have BRC certificates with Grades of A+, A, B+ or B. There are two options available to them:

Option 1: the entire audit is conducted unannounced and can take place any time from 3 to 12 months of the audit due date. Typically it occurs within the last 4 months of the certification cycle. i.e. if your last audit was in January, then you could expect an unannounced audit to take place from September onwards.

Option 2: The audit is split into two parts with the first part, which covers GMP and production areas, being unannounced.  The second part is announced and is an audit of the company’s systems and documentation.

Detailed information on BRC Unannounced Audit Programmes including notification and common questions and answers, such as what to expect and what happens if your company usually has combined audits with more than one certification scheme, can be found here.

Surprise audits should be viewed as an opportunity

Given the choice, most of us would rather know when an auditor will be paying us a visit. But those who know that they operate to a high standard on a daily basis should have nothing to fear. Rather than viewing it as a nuisance, an unannounced audit should be seen as an opportunity to demonstrate confidence in your company’s systems and procedures. Plus, unannounced audits carry a ‘+’ sign after the grading e.g. ‘A+’ so that customers are aware that your BRC certification was awarded following an unannounced audit – giving them further reassurance.

Make sure you’re ready for your next audit – announced or unannounced

Knowledge is power! Knowing what to expect from an audit allows you to prepare for the real thing by giving you the skills and understanding to conduct your own internal audits at regular intervals.  VWA’s Auditing Skills course  is a highly interactive 2-day course which takes you through the entire audit process of carrying out your own internal audit from the opening meeting to reporting and corrective actions. It comprises 4 sections:

1. Understanding the development, application and importance of auditing;
2. How to undertake an audit; Evaluation and reporting of results;
3. Putting the theory into practice;
4. Group exercises including role play and industry case studies.

Other training providers often cover the subject of Internal Auditing in a day, but we feel that our 2-day course which allows time for group exercises and role play on Day 2 ensures delegates have the confidence to go back to work and carry out an effective audit of their systems.

The course has recently been approved by awarding body FDQ and now leads to the FDQ Certificate in Auditing Skills. Therefore, delegates attending this course  and passing the multiple choice exam at the end of Day 2 will now receive a certificate from a nationally recognised awarding body.

The next Auditing Skills courses take place on 14^th – 15^th September and 6^th – 7^th November. For more information and a booking form, please click here.

Hazard Analysis Critical Control Point (HACCP) is an internationally-recognised food safety management system for ensuring product safety and is used for the prevention of product safety incidents. It doesn’t replace good hygiene practices or existing documentation, but it is most effective when built on this foundation. A successful HACCP plan is also dependent on an established pre-requisites programme and positive employee engagement across the board.

Is HACCP a legal requirement?

So if you already have food safety practices in place, why bother with a HACCP plan? Well, firstly it is a legal requirement if you are a large company producing food for sale and consumption. Every major food retailer insists on HACCP management throughout the food chain because they want to be certain that the food they are selling to their customers has been produced under strict controls to ensure safety, particularly if it is an own brand product exhibiting their label.

HACCP identifies and addresses food safety hazards

Having a HACCP plan in place enables you to identify Critical Control Points during the production process i.e. steps at which control of microbiological, physical, chemical or allergenic hazards is needed in order to reduce it to acceptable levels. For example, control measures such as heating to 70°C or above to destroy pathogenic bacteria; sieving or using metal detectors, temperature control etc. This systematic step-by-step process produces a documented system which increases confidence from those buying your products and demonstrates management commitment to safe food practices.

Effective cost control and demonstrates due diligence

HACCP is also an effective cost and resource control system. Since every point at which a potential hazard could occur is covered it means less wastage and rework and when implemented effectively, should prevent product recalls on food safety grounds. In the event of an investigation or an audit, a well maintained and up-to-date HACCP plan is a Due Diligence Defence. In other words it will demonstrate that you have taken all reasonable precautions and exercised all due diligence to avoid a breach of food safety and hygiene laws.

HACCP monitoring and review

To ensure that your HACCP plan is effective you will need to monitor and review it regularly. It is absolutely essential to keep the plan up-to-date. Production lines can be changed and products can be re-formulated and so the HACCP plan must also be updated. Even something as seemingly insignificant as reducing the amount of fat or sugar in order to produce a ‘healthier’ product can affect food safety if the effects have not been considered.

HACCP training courses in Yorkshire

We offer a variety of HACCP courses from Level 2 HACCP training for operatives to Level 3 HACCP and Level 4 HACCP training courses for HACCP team members, supervisors and technical managers. Plus our 1-day HACCP  Refresher training course. For details of all our HACCP training courses visit www.vwa.co.uk/courses/haccp/haccp-courses.php

View our latest training calendar here

Welcome to our July update – keeping you informed of all the latest news from Verner Wheelock Associates.

July Training Courses

Despite the holiday season we still seem to have been really busy during July. With just a couple of HACCP courses (Level 3 and 4) running at our training centre in Yorkshire and the demand for places was high – the Level 3 HACCP course was so over-subscribed that we ran two courses simultaneously!

The main focus however, has been on in-house courses where we were concentrating on lots of basic level and refresher training for operatives in both Food Safety and HACCP for two major clients. This was quite a change for us, as our training tends to be more focused on Supervisory and Management level.

Ethical Audits

Ethical audits for both food and non-food suppliers to the major retailers also proved popular during July, with our auditors travelling the length and breadth of the UK. August is also looking extremely busy!
Please contact us for a quote if you are required to have an audit during 2013.

Ethical audits are a process of continual improvement – a site doesn’t pass or fail or receive an A grade like in BRC audits so it is nice to see companies gradually decreasing the number of non-conformances and increasing the good examples on their bi-annual audit reports.

For anyone who would like to know about the SMETA Ethical Audit process we are running a 1-day Ethical Trading Workshop on 12th September in Spalding. For more information or to book, please contact Claire on 01756 700802 or email claire.lennon@vwa.co.uk

August Special Offers!

In honour of Yorkshire Day (1st August) we are offering 10% off any in-house course booked and confirmed by 16th August. All of our training courses can be offered at your own premises which can prove to be the most cost effective option as it reduces the cost of travel and accommodation. It also allows you the flexibility to run training courses at a time and place to suit you, to fit in with shifts or quiet periods etc. Where necessary we can tailor the content of the course to meet the exact requirements of your company or site. Contact us for a quote!

10% offer on selected September courses in Skipton

Receive a discount of 10% off the following courses if booked by 16th August:

• Auditing Skills 12-13 Sept
• Level 4 Award in Food Safety 16 – 20 Sept

Staff News

We are pleased to announce that during July we have received Centre and Qualification Approval from the food and drink industry specialist awarding organisation, FDQ.  It seems to make sense that VWA should be working with FDQ as both organisations specialise in providing training and qualifications tailored to the needs of the food industry We are really looking forward to working with FDQ as they have a number of training courses that have been designed with specific sectors in mind e.g. Meat and Dairy, and we already have close links with many of the leading manufacturers and processors from these sectors.

We will continue to provide qualifications through our existing awarding bodies (CIEH, HABC and RSPH), but we believe that FDQs qualifications will also enable us to offer a more flexible and bespoke service to our clients, a number of whom are already working alongside FDQ to develop new and exciting courses that are designed by the food industry, for the food industry so are fit for purpose. For more information on FDQ, please visit their website www.fdq.org.uk.

Results

We have received some excellent results in the Level 4 Award in HACCP for food manufacturing during July from recent courses, including 3 Distinctions. It’s very rare for anyone to achieve this level so well done to the delegates from Dairy Crest, Nature’s Best and Salads To Go!

Coming up in September we are running the following courses:

Contact us for September availability (no courses running in August)

10 – 11 Sept: RSPH Level 3 Award in HACCP

12 – 13 Sept: Auditing Skills

12 Sept: Ethical Trading Workshop in SPALDING

16 – 20 Sept: RSPH Level 4 Award in Food Safety

23 – 26 Sept: RSPH Level 4 HACCP FULL (**NEW DATE** Next available course 28 – 31st October)

All courses take place in Skipton (at our NEW training centre), unless otherwise stated

Contact Claire Lennon on 01756 700802 or email claire.lennon@vwa.co.uk for availability.  See the full Training Calendar here.

Welcome to our June update – keeping you informed of all the latest news from Verner Wheelock Associates.

June Training Courses

We continued to be busy during June running open courses at our training centre in Yorkshire, and also in-house at customer premises.

Skipton courses included two advanced RSPH courses – Level 4 Award in Food Safety, and the Diploma in Nutrition & Health as well as our popular Auditing Skills course and the new  Creative Legal Labelling workshop,which was fully subscribed. This 2-day course covered all the new legislation relating to the Food Information Regulations, as well as existing labelling legislation. Next course is on 9-10 October.

In-house we ran yet another successful Level 3 Food Safety course for Makro, in addition to the four earlier this year – this ran very smoothly despite being arranged at short notice. We also delivered a COSHH awareness course for Logoplaste who provide plastic bottling for milk at Arla’s site in Stourton, Leeds, and another Level 3 Food Safety and Level 2 HACCP for regular customer Pinneys, who produce smoked salmon in Scotland.

Staff News

VWA is expanding! We spent the last 2 days of June moving into our new offices at Broughton Hall. Still in the Stable Courtyard at Broughton Hall we now have extra office space which is light and airy, and has lovely features including exposed beams and original sash windows with shutters.

VWA new office at Broughton Hall

During August our training room is being refurbished so watch this space for more photos  – all work will be completed in time for ‘the start of term’ in September.

Results

Our recent HACCP Refresher was a useful reminder for those who took their HACCP exams some years ago. It was also a good revision exercise for some who were aiming to pass the challenging Level 4 Award in HACCP for food manufacturing. Well done to everyone who passed following the Refresher course!

Delegates on our recent Level 2 and 3 HACCP courses in June also achieved excellent results as follows:

• Level 2 HACCP-  9 passes
• Level 3 HACCP –  12 Distinctions, 1 pass

Well done to all those on our recent CIEH Traner Skills & Practice Training the Trainer courses (in Skipton and at North Yorkshire Fire Service) who all passed with flying colours!

Coming up in July we are running the following courses:

Contact us for last minute availability.

15 – 18 July: RSPH Level 4 HACCP

23 – 24 July: RSPH Level 3 Award in HACCP FULL (Next available course 10 – 11 September)

Contact Claire Lennon on 01756 700802 or email claire.lennon@vwa.co.uk for availability.  See the full Training Calendar here.

Welcome to our April update – keeping you informed of all the latest news from Verner Wheelock Associates.

April Training Courses

We were extremely busy during April running open courses at our training centre in Yorkshire, and also in-house at customer premises.

Open courses in Skipton from our Training Calendar included Level 2 HACCP and Level 3 HACCP training and Auditor/Lead Auditor which took place at the Tempest Arms. As always, the Lead Auditor training included a practical group exercise of a  ‘live’ audit which all the delegates found most beneficial.

In-house courses included Level 2 HACCP training for Coca Cola, Payne’s Dairies, Nimbus Foods and Kinnerton Confectionery, Auditing Skills for Tom Walker & Sons (Cheese Supplier) and Kinnerton Confectionery, HACCP refresher training for Vion Sandycroft site, and Level 3 Food Safety  for Nestle UK. It was good to be able to provide training to some of our longstanding customers while taking on board a number of new clients.

We are always happy to discuss individual requirements in order to match courses to the training needs of a company. If you don’t see exactly what you need on our website, please contact us and we would be glad to help.

Staff Training

Normally we are on the lookout for funding opportunities for our clients, but recently we have been fortunate enough to benefit from some free business support for our own staff through Superfast North Yorkshire. This is an EU funded project to help rural residents and businesses get the most out of using the internet and promotes fibre broadband services around the region.

VWA staff have attended Masterclasses in Social Media and Search Engine Optimisation so look out for a few changes to our website over the next few weeks and find us on Twitter, Facebook and Linkedin for all our latest updates. If you are based in North Yorkshire and would like to find out more about the project and potential support for your own business visit the SFNY website.

Results

We are delighted to confirm that we had a 100% pass rate on our RSPH Level 3 HACCP course in Skipton in April. Also, 90% of delegates achieved a Distinction for achieving 38 marks out of 45 on the multiple choice test.

On the Level 2 HACCP course we had a 92% pass rate (Distinctions are not available at this level).

Feedback and testimonials – HACCP Level 4

Our Level 4 HACCP training course is one of our most popular courses. Here are just a few comments from recent courses:

“Well explained, good use of learning materials. Trainer had extensive knowledge of HACCP.”

“Good pace and with enough detail to ensure all aspects are covered without it becoming too much and confusing! Peter (Clarke) is obviously very knowledgeable about the subject but also had a good rapport with the trainees, enabling everyone to feel at ease to ask questions.”

“Explained and trained very well. I left with a very good understanding of the  subject.”

“HACCP trainer Ruth Bell was knowledgeable and had extensive industry experience. Willingly shared her knowledge. Allowed 2-way discussion and debate.”

Coming up in May and June we are running the following courses:

Contact us for last minute availability.

14 – 17 May: RSPH Level 4 HACCP  (Limited places so contact us for availability – next available dates are:  15 – 18 July)

21 May: HACCP Refresher – ideal for meeting the refresher training requirements of BRC. Suitable for anyone who has completed a Level 3 or Level 4 HACCP course.

3 – 7 June: RSPH Level 4 Award in Food Safety

10 – 14 June: RSPH Diploma in Nutrition & Health – Just 2 places left! Ideal for Catering Managers, health professionals or those involved in the health food industry.

18 June: RSPH Level 2 Award in HACCP

18 – 19 June: RSPH Level 3 Award in HACCP – FULL (Next course 23 – 24 July)

20 – 21 June:  Auditing Skills

24- 25 June: Creative Legal Labelling (Limited places) This new course which focuses on the new Food Information Regulations is proving to be extremely popular, so if you are interested in attending, please contact us for a booking form.

26 June: Supplier Auditing Ideal for those who already have experience of auditing but now need to be able to audit the supply chain.

Contact Claire Lennon on 01756 700802 or email claire.lennon@vwa.co.uk for availability.  See the full Training Calendar here.

Case studies

The following case study is now featured on our website:

Odling Brothers Butchers

Odling Bros. of Lincolnshire is an award-winning business which is synonymous with quality products and great service. Established in the 1920s as a small butcher’s shop selling quality locally-sourced meat and poultry, it is still run by the Odling family, but its enviable reputation over 90+ years has led to its being a much larger concern today. Read more…

VWA on TV!

Verner Wheelock Associates Creating Savoury Flavours course tutor Dr David Baines became a bit of a celebrity during April when he appeared on BBC TV’s Bang Goes the Theory, discussing the Maillard reaction.

Flavour is extremely important in the production of food: it makes a dull product palatable or it can enhance or replicate a the natural flavour of a product. Unless we scrutinise product labels we may not even realise that flavourings are present in some of the food we eat. But remove the additives and flavourings and we would soon notice the difference in taste.

Global consumption of meat and fish is estimated to be 500 million tonnes per annum by 2030 with most of the growth in developing countries. This increase in meat consumption, the escalating price of food products, and efficiencies in the use of meat in food products all have an impact on the supply of savoury flavours. There is a requirement for ingredients that as well as improving the taste and flavour of savoury foods will enhance foods containing offcuts and unpopular cuts of meat.

What makes a great flavourist?

Making the food we buy taste great is the domain of the flavourist. The training of a savoury flavourist takes many years and is an on-going process. There are several challenges to meet in terms of flavour matching, efficiencies, market trends and product development. To be successful the flavourist will need a good sense of smell as well as taste, and must rely on experience, judgement, flair and intuition as well as having a creative spark. Unlocking the creative potential of a flavourist is crucial to all flavour companies and there are very few training courses which focus solely on savoury flavours.

This is why Verner Wheelock Associates launched the first ‘Creating Savoury Flavours’ course in 2008. the course has developed over the last few years and is now based on a winning formula.

VWA Savoury Flavours course is unique in the UK

The course, which is laboratory-based, is the only course of its kind in the UK and consists of a range of specialist lectures supported by practical sessions to reinforce the learning. ’Creating Savoury Flavours’ is tutored by renowned international flavour specialists Dr David Baines and Richard Seal and regularly attracts delegates from around the globe to benefit from their experience and expertise. During the course, delegates have the freedom to create their own savoury flavours, which are then applied and evaluated in different foods. They also leave the course with a savoury flavours toolkit and the skills and competence to create their own savoury flavours within their own organisations when they return to work.

Why attend the VWA Creating Savoury Flavours Course?

If you are a graduate working in the flavourings, seasonings and food industry, this course is invaluable in honing your skills and unleashing your creativity. The ‘hands-on’ nature of the course gives you the freedom to experiment with new techniques whilst receiving guidance and tuition from two of the very best flavourists in the industry.

You will:

• Understand the principles governing the science, creation and application of savoury flavours
• Learn techniques of using raw materials and process conditions to generate different flavour notes such as beef, lamb, chicken, pork, roast boiled bouillon, casserole, etc.
• Know how to create vegetarian meat flavours
• Combine reaction flavours with other savoury ingredients including topnote flavours and non-volatile tastants in finished food products
• Gain an insight into the use of enzymes to generate natural flavour precursors for use in reaction flavours, to create dairy flavours and to enhance the flavour impact of natural foodstuffs
• Understand the legislation affecting savoury flavours on a global basis
• Have an appreciation of the techniques used to fine-tune the creative process
• Be able to produce commercially viable savoury flavours

The next Creating Savoury Flavours course runs from 28^th October to 1^st November 2013. To book your place, please call 01756 700802; or to find out more, click here. Places are strictly limited, so early booking is advisable.

What precisely gives meat its taste?

That’s one of the subjects under investigation on today’s episode of the BBC1 programme ‘Bang Goes the Theory.’ And who better to replicate the flavour of meat than Verner Wheelock Associates’ course tutor, the internationally-recognised flavour expert, Dr David Baines?

In the programme Dr Baines demonstrates the Maillard reaction using the flavour precursors found naturally in raw meat. The Maillard reaction is a chemical reaction that takes place when meat proteins are heated and the meat starts to brown, so adding to the delicious flavour of meat. This is the reason that cooks will often sear meat in a pan prior to braising or stewing, as this process, similar to caramelisation, improves the appearance of the meat and the depth of flavour.

During the programme a beef flavouring is produced using some of the natural precursors occurring in meat which is then added to a gravy and taken for consumer sampling. Flavourings produced in this way are regularly used in sauces, soups, gravy and ready meals to enhance, compliment or replicate the natural flavour of savoury foods.

For those interested in savoury flavour production, this demonstration is just a taster of what’s in store on VWA’s Creating Savoury Flavours course. Led by renowned flavourist, Dr Baines, and flavour application expert Richard Seal, it is the only course in the UK focusing solely on savoury flavours and attracts flavourists from leading companies around the globe including, Nestle, Kerry Ingredients, IFF and Pepsico to name a  few.

Creating Savoury Flavours is a five-day laboratory-based course which consists of a range of specialist lectures supported by a series of practical sessions. Delegates are encouraged to use a combination of new techniques and creative flair to produce their own savoury flavours, which are then applied and evaluated in relevant foods, including, red meat, white meat and cheese-based foods.

VWA’s Managing Director, Alison Wheelock, says “David and Richard’s experience and passion for flavour creation is infectious. Our course gives flavourists a chance to build on their current knowledge, step outside their normal daily activities and really focus on the components and construction of a savoury flavour.

Under David and Richard’s guidance, delegates undertake practical experiments with process reaction flavours and enzyme modified flavours. The course also gives them 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.”

Now in its 6^th successful year, Creating Savoury Flavours runs from 28^th October to 1^st November 2013. For more information, please contact Verner Wheelock Associates on 01756 700802 or visit www.vwa.co.uk/courses/specialist/creating-thermal-process-flavours.php

To view the programme online see http://www.bbc.co.uk/iplayer/episode/b01rx32f/Bang_Goes_the_Theory_Series_7_Episode_5/

or for those outside the UK