Creating Thermal Process Flavours Course

Specialist food training courses

  • Course Date: 28th Oct – 1st Nov 2024 (1 final place left)
creating thermal process flavours training course
5 days
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Creating Thermal Process Flavours Course

This specialist course is aimed at those working in the flavour and seasoning industry, ready meals, snack foods and innovative restaurateurs

Course Fee

£3,300 +VAT

All course fees are payable in advance.

Course Details

Course Description

This unique laboratory based course, updated in 2021, 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.

They will have 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. An essential element built into this course is the emphasis on creativity and how it can be stimulated and used to give fresh impetus to the role of the flavourist.

Video Overview

The Essence of Meat Flavour - An excerpt from Creating Thermal Process Flavours

The Importance of the Culinary Approach to the Creation of Thermal Reaction Flavours

A Guide to the Science and Technology of Reaction Flavours

Delegates will have the freedom to create their own thermal process flavours which are then applied and evaluated in relevant foods.


5 days

Who Should Attend?

Those working in flavour, seasoning, snack and ready meal companies. Typical roles include Technical Projects and Sales Managers, R&D Technologists, Flavourists, Application and Product Development team members.

Entry Requirements

The course is intended for graduates working in NPD and flavour technology in the food, seasonings and flavour industries – an understanding of chemistry would be an advantage but is not essential.

Course Delivery / Format


Delivered face to face at Craven College, Skipton, North Yorkshire UK.

Course Structure & Content

It will be very much a ‘hands-on’ course with laboratory sessions interspersed with lectures throughout the day. Candidates will develop and compound their own flavour systems during the course and will apply their creations to a range of food products.

Course topics will include:
  • The chemistry and use of the Maillard reaction to create thermal process flavours.
  • The Science and application of the Maillard Reaction in food products.
  • The origins and use of flavour precursors compounds in thermal process flavours.
  • Hands-on laboratory sessions on the creation of red and white meat flavour .
  • The use of enzymes to produce flavour precursors and natural sources of umami that can be applied to thermal process flavours.
  • The use of proteolytic and lipolytic enzymes to produce dairy flavours, including enzyme modified cheese flavours.
  • Sensory laboratory sessions and the use of descriptors to evaluate process meat flavours on their own and applied to food products.
  • Raw materials used in reaction flavours including reducing sugars, amino acids, HVP’s, yeast extract fats and oils, stocks, flavour enhancers, smoked ingredients, grill products, vegetable powders, natural umami ingredients, meat extracts, herbs, spices, seasonings.
  • Process technologies and flavour delivery systems including spray drying, extrusion, oven drying, coacervation, molecular encapsulation and bio-encapsulation.
  • Legislation affecting thermal process flavours in the EU, USA, Japan, Australasia, South America and other regions.
  • Natural flavours – their definition in EU legislation and those flavourings classed as natural in different regions of the world.
  • The identification and application of savoury solutions for plant proteins to address the demands of the vegan foods sector.
The course tutors are Professor David Baines and Mr Richard Seal, both experts in the field of savoury flavours.

Learning Outcomes

This 5-day course will provide delegates with the following:

  • The knowledge to develop a variety of thermal process meat flavours.
  • The skill of evaluating a reaction flavour and changing it to create the desired flavour notes for the target market.
  • An understanding of the principles governing the science, reaction and application of thermal process flavours.
  • An understanding of the raw materials and process parameters used in the production of thermal process flavours such as beef, chicken, pork, lamb, roast, boiled, bouillon etc.
  • The sensory methodology and descriptive language used in the evaluation of thermal process flavours.
  • The application and evaluation of meat process flavours in various food products.
  • An insight into the use of enzymes to generate ingredients for use in process flavours technology.
  • An understanding of the legislation affecting thermal process flavours on a global basis

Delegates will leave the course armed with a savoury flavours toolkit and be capable of creating their own savoury flavours within their organisations on return to work.

Qualification / Assessment

No formal qualification but will receive a Verner Wheelock certificate of attendance  

Course Fee

£3,300 +VAT

Course fee includes:
  • Binder and course notes
  • Lunch and refreshments throughout the course
  • Thursday evening ‘course dinner’ and presentations
  • Certificate of attendance

Accommodation and evening meals (except course dinner) are not included in the course fee, but rooms will be reserved for delegates at a local hotel for the Sunday night prior to the course until check-out on the Friday morning. We can also assist with airport transfers.

Places on this unique course are strictly limited

Course FAQ

What is the Creating Thermal Process Flavours Course?

This 5-day specialist course is an immersive experience that offers a deep dive into the world of flavours. It is particularly focused on thermal process flavours used in the food and seasoning industry. The course is updated annually and is laboratory-based, providing hands-on experience with process reaction flavours, enzyme-modified flavours, and topnotes. It aims to equip participants with the skills and knowledge to create and understand savoury flavours effectively.

Where is the course held?

This course takes place at Craven College, Skipton BD23 1US

Craven College Website


Who should attend this course?

This course is tailored for professionals working in various sectors of the food industry, including flavour and seasoning companies, ready meal producers, and snack food manufacturers. Typical attendees include Technical Projects and Sales Managers, R&D Technologists, Flavourists, and members of Application and Product Development teams. The course content is designed to benefit both newcomers and seasoned professionals in these roles.

What are the entry requirements?

While there are no strict formal entry requirements, the course is most beneficial for graduates working in New Product Development (NPD) and flavour technology. An understanding of basic chemistry can be advantageous for grasping the scientific aspects of the course but is not a mandatory prerequisite.

How is the course delivered?

The course is conducted face-to-face at Craven College, Skipton, North Yorkshire, UK. It employs a blended learning approach, combining theoretical lectures with practical laboratory sessions. This hands-on experience allows participants to apply theoretical knowledge in real-time, thereby enhancing the learning experience.

What topics are covered in the course?

The course is comprehensive, covering a wide array of topics related to thermal process flavours. These include the chemistry and application of the Maillard reaction, the use of enzymes to produce flavour precursors, and the legislation affecting thermal process flavours globally. Participants will also engage in hands-on laboratory sessions where they will create red and white meat flavours.

Is there an assessment or qualification?

While the course does not lead to a formal qualification, participants will undergo a short test to evaluate their understanding of the course material. Successful attendees will receive a Verner Wheelock certificate of attendance, which serves as a testament to their newly acquired skills and knowledge in the field of thermal process flavours.

What is the course fee and what does it include?

The course fee is £3,300 +VAT and is payable in advance. This fee covers a range of amenities including a course binder filled with relevant notes, lunch and refreshments throughout the course, and a certificate of attendance. Accommodation and evening meals are not included but assistance with reservations and airport transfers can be provided.

What are the learning outcomes?

By the end of this 5-day course, participants will have gained a thorough understanding of the principles governing the science, reaction, and application of thermal process flavours. They will also acquire the skills to evaluate and apply these flavours in various food products, and will be equipped with a toolkit for creating their own savoury flavours.

Who are the course tutors?

The course is led by Professor David Baines and Mr. Richard Seal, both of whom are experts in the field of savoury flavours. Their combined expertise ensures a rich and informative learning experience for all participants.

Is the course internationally recognized?

While the course itself does not lead to a formal international qualification, the skills and knowledge imparted are universally applicable. The course is highly regarded within the industry and the certificate of attendance from Verner Wheelock is recognized as a mark of quality training.