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Flavour Science: A three day workshop

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.

Key Topics

  • 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

The course will be taught by Dr Graham Eyres (Course Coordinator), Pat Silcock and Dr Biniam Kebede, from the Department of Food Science at the University of Otago.

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
Audience Private
Event Category Sciences
Event Type Conference
DepartmentFood Science
LocationDepartment of Food Science, University of Otago, Dunedin
Cost$750 (excluding Tax) Accommodation and travel expenses not included
Contact NameMelanie O'Brien
Contact Phone64 3 479 7558

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