Contrary to popular belief, the home of great flavours is not Paris or the Far East – it’s Skipton in North Yorkshire. This is where flavourists from some of the biggest names in food manufacture around the world descend to perfect their craft and discover new, innovative methods and techniques.
Delegates flock to Skipton for this unique laboratory based course which 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.
This 5-day course provides 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
The course is intended for graduates working in the food, seasonings and flavour industries, and an understanding of chemistry would be an advantage but is not essential.
Course Structure & Content
This is very much a ‘hands-on’ course with lectures each morning followed by practical lab sessions later in the day. Candidates compound their own flavour systems throughout the course and apply their creations to a range of foods.
A full list of the Creating Thermal Process Flavours Course topics
The annual ‘Creating Savoury Flavours’ course, run by food industry experts Verner Wheelock Associates, is the only course of its kind in the UK. Its highly specialised content regularly attracts delegates from as far afield as Argentina, Russia and Vietnam, as well as several European countries.
So what’s the appeal? Whilst other flavourings courses cover sweet and savoury, ‘Creating Savoury Flavours’ is the only intensive laboratory-based course focusing exclusively on savoury flavours. The week-long course gives those working with flavourings, seasonings, ready meals and savoury snacks the chance to learn from the experts; the course is tutored by internationally-renowned flavour gurus Richard Seal and Dr David Baines.
VWA Managing Director, Alison Wheelock believes another reason why the course is so popular around the globe is because the content is kept fresh. “David and Richard are consultants to a number of international food manufacturers and so bring the latest techniques and trends to each course. As well as developing and analysing existing flavours, ‘Creating Savoury Flavours’ encourages creativity, experimentation and the sharing of ideas.”
Next Course
28th October to 1st November 2013
Fee:
£2,500 + VAT
Early Bird Offer – book by 31st March 2013 and pay just £2,300 + VAT Save £200!