{"id":4495,"date":"2015-07-09T14:42:50","date_gmt":"2015-07-09T14:42:50","guid":{"rendered":"http:\/\/vwa.co.uk\/blog\/?p=4495"},"modified":"2025-04-30T08:37:08","modified_gmt":"2025-04-30T08:37:08","slug":"flavours-course-saves-time-and-money-creatingsavouryflavours","status":"publish","type":"post","link":"https:\/\/www.vwa.co.uk\/blog\/flavours-course-saves-time-and-money-creatingsavouryflavours\/","title":{"rendered":"Flavours course saves time and money #CreatingSavouryFlavours"},"content":{"rendered":"

I read an article recently about learning to play the guitar. In it ex-Smiths guitarist and songwriter, Johnny Marr, said \u201cIf you\u2019ve got a mate who\u2019s better, play with them as much as you can, because you learn more in playing with someone else in half an hour than you do playing guitar on your own for five hours.\u201d<\/em><\/p>\n

Why am I mentioning this in a blog post relating to food? Because this is true about practically any skill you\u2019re trying to perfect. Teamwork works! It saves time and in the commercial arena it can certainly save money. That\u2019s why our Creating Savoury Flavours<\/a> course has such value to delegates and their respective companies.<\/p>\n

Learn from others’ experiments into flavour<\/h3>\n

\"IMG_0082\"The course combines a series of lectures on the science and technology of savoury flavours<\/a> with lab-based practical elements to put the theory into practice. Most importantly flavourists from different countries and different types of food companies<\/a> work together in groups to create their own savoury flavours. These are then applied to relevant foods and evaluated by the tutors and the entire class.<\/p>\n

In practical terms this means that not only do delegates gain valuable insights from their own experiments with process reaction flavours, enzyme modified flavours and topnotes, but also from the work of all the others on the course. They will learn how to fine-tune the flavours they create in the laboratory and the ones they are developing for use in their company\u2019s products.<\/p>\n

It takes the trial and error element out of creating savoury flavours, as the delegates are taught the science behind it, and also share their group findings to speed up the process, when compared with working alone.<\/p>\n

\"IMG_0104\"Recreate flavours with your own savoury flavours toolkit<\/strong><\/h3>\n

In attending the course, listening to the lectures by internationally-renowned flavour experts Dr David Baines and Richard Seal<\/strong>, and having the opportunity to go right back to basics and develop new flavours from scratch, flavourists and their companies are potentially saving hundreds of man-hours in order to get to the same point. Moreover, every delegate leaves the course armed with a savoury flavours<\/a> toolkit, so that they can recreate the flavours on their return to work.<\/p>\n

More detailed information about the intensive five-day Creating Savoury Flavours<\/a> course can be found on our website, but in a nutshell this unique course provides delegates with the following:\"IMG_1682\"<\/p>\n