Creating Thermal Process Flavours

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 flavours and advice and guidance on the development of sweet brown flavours.
• 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.

The course tutors are Dr David Baines and Mr Richard Seal, both experts in the field of savoury flavours.