Creating Savoury Flavours 29th October- 2nd November 2012
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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 |
This unique laboratory based course, launched in 2008, gives flavourists a chance to step outside their normal daily activities and really focus on the components and construction of a savoury flavour undertaking practical experiments with process reaction flavours, enzyme modified flavours and topnotes. They will have the opportunity to go back to basics to examine the interaction between the components and study synergies and clashes, understand how a flavour functions in the final food and trace that performance back to individual components within the formula. An essential element built into this course is the emphasis on creativity and how it can be stimulated and used to give fresh impetus to the role of the flavourist.
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Further Details
‘A Guide to the Science and Technology of Savoury Flavours’
This five-day course will provide delegates with the following:
Comprehensive knowledge of savoury flavours
Practical experience of compounding flavours, undertaking reaction flavours and using meat topnote chemicals
Understanding of savoury markets
Understanding of legislation affecting savoury flavours on a global basis with special emphasis on the EU and USA market
Application of savoury flavours in a range of food products
Entry Requirements
The course is intended for graduates working in the food, seasonings and flavour industries - an understanding of chemistry would be an advantage but is not essential.
Course Structure & Content
This will be very much a ‘hands-on’ course with lectures each morning followed by practical lab sessions later in the day. Candidates will compound their own flavour systems throughout the course and apply their creations to a range of food products.
Course topics will include:
Introduction: Flavour perception, brain functions multimodal effects, physiological effects, drivers and relevance to savoury flavours.
Natural savoury products: essential oils, natural extracts, yeast extracts, HVPs and vegetable powders.
Use of enzymes to produce enzyme modified cheese flavours, butter flavours and value added ingredients for process flavours.
The chemistry and use of the Maillard reaction to create savoury process flavours.
Topnote savoury flavour chemicals, flavour chemistry, applications and compounding.
Production of complete compound savoury flavours utilising process flavours, topnotes, carriers and other ingredients.
Development of seasonings for snack foods and other food products.
Flavour Delivery Systems including spray drying, spray cooling, complex coacervation, melt extrusion, molecular encapsulation, bio-encapsulation in yeast cells.
Application of flavours and seasonings to food products with emphasis on soups, sauces and snack foods.
Legislation affecting savoury flavours, EU, USA, Japan, Australasia, South America and other regions.
Market information on savoury flavours centred around the EU. Market dynamics, drivers, trends and future projections.
The course tutors are Dr David Baines and Mr Richard Seal, both experts in the field of savoury flavours.
Duration
The course will run over 5 days. Next course is October 24 - 28
Your course fee includes:
Binder and course notes
Lunch and refreshments throughout the course
Wine tasting evening and other activities (to be confirmed)
Thursday evening ‘course dinner’ and presentation evening
Certificate of attendance
This Training Course is taught in classrooms in the following locations:
Harrogate
Leeds
York
Blackburn
Bradford
Bolton
Halifax
Manchester
Dorchester
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.
