{"id":5381,"date":"2017-04-06T11:27:27","date_gmt":"2017-04-06T11:27:27","guid":{"rendered":"http:\/\/vwa.co.uk\/blog\/?p=5381"},"modified":"2025-05-12T10:47:54","modified_gmt":"2025-05-12T10:47:54","slug":"celebrating10-years-flavour-flavours-savoury","status":"publish","type":"post","link":"https:\/\/www.vwa.co.uk\/blog\/celebrating10-years-flavour-flavours-savoury\/","title":{"rendered":"Celebrating 10 years of Creating Thermal Process Flavours"},"content":{"rendered":"\n

This year marks the 10th<\/sup> anniversary of a unique reaction flavours course held in the UK. Creating Thermal Process Flavours<\/em>,<\/a> run by food industry training specialist, Verner Wheelock, is the only course of its kind and attracts delegates from around the globe.<\/span><\/p>\n\n\n\n

Specialist flavour course<\/span><\/h3>\n\n\n\n
\"\"<\/figure><\/div>\n\n\n\n

The annual 5-day laboratory-based course is aimed at graduates working in NPD and flavour technology in the food, seasonings and flavour industries. \u00a0It’s also ideal for flavourists looking to get back to basics and explore their creativity. It is tutored by internationally-recognised flavour consultants Dr David Baines and Richard Seal whose clients and experience read like a Who\u2019s Who of the food industry.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"Dr
Dr David Baines<\/figcaption><\/figure><\/div>\n\n\n\n

\u201cThe course is designed to provide delegates with the theory and practice behind the development and production of process flavours. This means they can return to their companies with the knowledge and confidence to create their own reaction flavours.\u201d Said Dr Baines.<\/p>\n\n\n\n

\u201cFor example, on the last course we showed 52 model reactions in the first two days. These demonstrated the use of ingredients, process conditions and the application of enzymes in developing authentic raw materials for use in process reactions.\u201d<\/p>\n\n\n\n

Verner Wheelock\u2019s Managing Director, Alison Wheelock, said \u201cIt\u2019s wonderful that this course is still as popular as ever. Since the course began in 2007 we\u2019ve welcomed delegates from as far afield as Argentina, Brazil, Singapore and India, as well as from Europe.<\/p>\n\n\n\n

Why the course is so popular with flavourists<\/span><\/h3>\n\n\n\n
\"Alison
Managing Director, Alison Wheelock<\/figcaption><\/figure><\/div>\n\n\n\n

I think there are three main reasons for the popularity of Creating Thermal Process Flavours<\/a>. <\/em>Firstly there\u2019s no other course like it with a main focus on savoury reaction flavours. It also now incorporates sweet brown flavours such as chocolate<\/a> caramel and malt.<\/p>\n\n\n\n

Secondly, an undoubted pull is the course tutors.  David and Richard are experts in their field and this course is the perfect blend of specialist lectures and hands-on practical sessions.<\/p>\n\n\n\n

Finally there\u2019s the social element. We\u2019re based in Skipton, in the Yorkshire Dales and we like to offer our delegates some of our famous Yorkshire hospitality. Everyone stays in the same hotel and we provide activities in the evenings. By the end of the course, as well as having benefited from the expertise of Richard and David, they\u2019ve been able to share knowledge, ideas and creativity between themselves – and made some firm friends as well.\u201d<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

There are still some places available on the next Creating Thermal Process Flavours course<\/a> which runs from 23rd \u2013 27th October 2017. For more information, please visit www.vwa.co.uk<\/a> or email claire.lennon@vwa.co.uk<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This year marks the 10th anniversary of a unique reaction flavours course held in the UK. Creating Thermal Process Flavours, run by food industry training specialist, Verner Wheelock, is the only course of its kind and attracts delegates from around the globe. Specialist flavour course The annual 5-day laboratory-based course is aimed at graduates working […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[114,116,115,694,30],"class_list":["post-5381","post","type-post","status-publish","format-standard","hentry","category-food-safety-hygiene-news","tag-creating-savoury-flavours","tag-dr-david-baines","tag-flavour-training","tag-flavours","tag-verner-wheelock"],"_links":{"self":[{"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/posts\/5381","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=5381"}],"version-history":[{"count":0,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/posts\/5381\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=5381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=5381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=5381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}