6th to 23rd May 2008
School of Food Biosciences, University of Reading

A training programme developed by the British Society of Flavourists and the University of Reading, supported by the International Federation of Essential Oil and Aroma Trades

This three-week programme of lectures, practical sessions and seminars given by highly experienced flavourists from industry and university specialists will provide the foundation on which to build your career as a flavourist.

The course is structured around the practical evaluation and formulation of flavourings. It will be of benefit to both sweet and savoury flavourists and will cover the principles of flavour creation
including:

• Understanding of the characteristics of flavour components in natural, nature identical and artificial raw materials.
• Flavour chemistry and biochemistry; structure and sensory relationships.
• Flavour creation; combining flavours and formulation.
• Flavour legislation; European and worldwide.
• Flavour associated technologies: encapsulation; spray drying; solvent delivery systems and flavour release.

The British Society of Flavourists recognises that in the Flavour Industry there is a need to improve the training available to graduates who wish to develop flavourings for food and beverages. This is an issue the International Federation of Essential Oil and Aroma Trades seeks to address world wide. As companies become leaner and more focussed, many do not have the resource necessary to develop their employee’s professional skills to the level required. This course is unique in this important creative area, being run by highly experienced flavourists from industry together with flavour chemists from the University of Reading.

Further Details
Additional information about this event is available on the BSF's website