Flavor 101® Hits the Road
Our rock star faculty comes to YOU. Join us for a special one-day Flavor 101® course. You’ll leave knowing how to work better with flavor – without ever leaving town.
What is flavor? Learn how flavor is influenced by our senses, how the FDA classifies flavors and why flavors are used.
The Role of Sensory
Explore the science of sensory and its role in the world of product development. Learn about the three main types of sensory testing (affective/consumer, discrimination/difference, descriptive) and how each can benefit the product development process.
Formulation, sensory and instrumental analysis are the three main facets of flavor creation. Learn about the key role of analysis through an investigation of techniques and a case study to examine analytical process and results.
Anatomy of a Flavor
A flavor is divided into three main parts: flavor components, carriers/solvents and other non-flavor ingredients. Learn what constitutes each and how they work together to create a finished flavor. You’ll also take a peek into a flavor chemist’s toolbox and learn about the different layers of a flavor that provide aroma, character and fullness.
Take a look at the laws governing labeling and specific situations including food allergens, flavoring agents, ingredient classifications, flavor categories, organic, kosher and halal.
Flavor As an Ingredient
Walk through the finished product considerations product developers must address when adding flavor to the end application: base impact, form & solvent selection, flavor balance, how to evaluate, flavor interactions and production levels.
Flavorists, applications scientists, product developers and marketing experts all need to have a common understanding of the desired flavor profile and the flavors they taste during its development. This can be tricky because everyone has their own ideas and perceptions about flavor. Learn how flavor descriptors help people speak a common language and clearly communicate about flavors in this hands-on segment.
Learn the basics of a quality program including Good Manufacturing Practices (GMPs), QA, QC, Hazard Analysis Critical Control Points (HACCP), audits and recalls. Then examine quality from a flavor-specific point of view with a look at shelf life and flavor degradation.
Vancouver, BC, Canada - April 4
Portland, OR - April 6
Hunt Valley, MD - April 13
Anaheim, CA - May 23
Salt Lake City, UT - May 25
Questions about Flavor University?