Flavour is one of the most important characteristics of any food product, strongly influencing consumer liking of products and their success in the marketplace.
This comprehensive workshop will provide a broad introduction to the area of flavour science and technology, and how these factors impact upon sensory perception of flavour. The course is a unique combination of daily lectures and hands on exercises designed to help scientists and technologies gain a better appreciation of “flavour”. Participants will learn about flavouring materials and how flavourings are created. They will gain knowledge and vocabulary to better communicate needs and problems in flavour science and will be introduced to a wide variety of materials and their use in food flavours.
- Sensory perception of flavour
- Basic flavour chemistry
- Flavouring materials, methods of isolation and properties
- Flavour technology and flavour delivery systems, e.g. emulsions, encapsulation
- Flavour generation in foods
- Flavour creation training
- Instrumental methods of flavour analysis
- Multivariate data analysis techniques for flavour science
Our target audience is any scientist or food technologist working in the food and flavour industries.
Please follow this link to view more information (pdf, file size 755KB) on the workshop itinerary and course tutors.
|Date||Wednesday, 7 June 2017 - Friday, 9 June 2017|
|Time||9:00am - 3:00pm|
|Location||Department of Food Science, University of Otago, Dunedin|
|Cost||$750 (excluding Tax) Accommodation and travel expenses not included|
|Contact Name||Melanie O'Brien|
|Contact Phone||64 3 479 7558|