Understanding Flavours 3rd and 4th of April
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Other Food Safety courses
| Level 4 Award in Managing Food Safety in Catering |
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| CIEH or HABC Level 1 Award in Food Safety |
Course Summary
This course is runs on the 3rd and 4th of April.
Flavour is fundamental to food and its acceptability. Today's consumer demands a high level of flavour creativity, flavour authenticity, flavour consistency over shelf life and guaranteed safety. It is the flavour of a product that, if right, will bring back the consumer for those all-important repeat purchases.
Understanding Flavours is a new course designed to meet the growing need to comprehend the role of flavourings in food products, and to gain an insight into how the flavours themselves are created. The course will also help to explain the complex legislation, which governs the use of flavours.
Who Should Attend?
This 2-day course is aimed at those in the food industry who are involved with, and decide upon, the flavour of their company's products: such as development technologists, marketeers, trainee flavourists and quality controllers from food manufacturers, retailers, ingredient and flavour companies and also chefs.
Entry Requirements
There are no formal entry requirements.
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Further Details
This course runs on the 3rd and 4th of April.
The course has been designed so that lectures are interwoven with demonstrations and applications. The use of raw materials will be rigorously explored and then applied in both sweet and savoury flavours giving delegates the chance to create their own flavours from first principles. This will allow delegates to learn by tasting.
Subjects covered will include:
Human physiology and flavour perception
The importance of flavour balance
Flavour raw materials from natural extracts to chemical synthesis
Natural flavours and their definition (including flavours produced by enzymes)
Flavouring substances
Flavours formed as a result of cooking
Flavour enhancers and natural alternatives to MSG
New developments including salt replacement technologies
Techniques used to maintain the impact of flavours over shelf life
Legislation surrounding the manufacture and use of flavours
Assessment
There will be a short test at the end of the course. All delegates will receive a certificate
for completion of the course.
Your course fee includes:
Course binder and notes
Lunch and refreshments
VWA certificate of attendance
This Training Course is taught in classrooms in the following locations:
Harrogate
Leeds
York
Blackburn
Bradford
Bolton
Halifax
Manchester
Doncaster
Information provided is for information purposes only and no guarantees are made with regards to accuracy. It is advised that all details are checked prior to making a booking. Contents © 1999 - 2012. All rights reserved.
