Introduction to Flavours and Their Applications

Introduction to Flavours and their Applications Designed in collaboration with the British Society of Flavourists, this course is intended to give a good grounding in the basics of flavour composition, legislation and application, as well as a good understanding of the sensory evaluation testing needed to measure hedonic response to flavour. Experienced speakers will give talks, explore practical examples and conduct workshops, giving you the chance to undertake practical sensory testing, make your own flavour, and evaluate the products being discussed. On the first evening we hold a course dinner, to give delegates the chance to get to know each other and some of the speakers better. Flavour is one of the key features determining the consumer appeal of food and drink products. The right choice of flavouring material is therefore critical to product manufacture. But with so many flavouring materials available, how do you know which one to choose?
This course, held in association with the British Society of Flavourists, is recognised as the industry standard for a comprehensive introduction to flavours and their applications. Course overview This flagship course in LFI's training portfolio is known in the industry to provide a complete guide to flavours and their use in food and beverages. Appearance first attracts us to our food and beverage, but it is the flavour and taste we remember. Selecting and applying flavours to food and beverage products requires an understanding of the different types of flavours, the legislation involved, the ingredient interactions, and sensory perceptions of the consumer. From this course you will: \u0003 Learn about the main types of flavours, and their applications \u0003 Discover how to measure their sensory characteristics \u0003 Use all your senses to make the most of the many samples used in the lectures and practical sessions \u0003 Network with ingredient and product manufacturers from across Europe Topics covered include: \u0003 The Basics - extracts and tinctures, essential oils, synthetic flavours \u0003 Sensory talks and workshops - perception and evaluation of flavour, basic tastes, discrimination testing, profiling techniques \u0003 Flavour legislation \u0003 Savoury flavours - Maillard reactions, herbs and spices, meat flavours, snack foods, cheese flavour terminology \u0003 Sweet flavours - sugar and sweeteners, dairy flavour applications, bakery flavours \u0003 Organic acids \u0003 Beverages Comments from previous delegates: "The interactive tasting was very beneficial, especially learning new 'terminology' when tasting." "The whole course was very good, with good spacing of practical sessions which broke up the day and also cemented the knowledge." "The combination of theory and tasting sessions was great. Good quality speakers."