Course Catalog

Flavor Research Workshop

The fundamentals of flavor research will be reviewed and the latest technology discussed by world-renowned flavor scientists from both industry and academia. During breaks and informal receptions each day, participants and instructors will have the opportunity to discuss their interest with any of the speakers.

Course Details

Key Topics

  • An overview of Flavor Science
  • Olfaction
  • Psychophysics
  • Chemical Analysis
  • Sensory Analysis
  • Graph Theory
  • Taste
  • Chemesthesis
  • Correlating Analysis with Perception
  • Multi-modal Perception
  • Gastronomy
  • New Frontiers in Flavor Research

Information

The fundamentals of flavor research will be reviewed and the latest technology discussed by world-renowned flavor scientists from both industry and academia. During breaks and informal receptions each day, participants and instructors will have the opportunity to discuss their interest with any of the speakers.

Who Should Attend

Any scientists interested in food flavor.

Benefits

This review of the latest developments in flavor research will bring you up to date and provide a foundation for new innovations, a rare opportunity to network with leading professionals in the science of flavor chemistry and it?s perception.

Agenda

Day One

  • Introduction to the Workshop – Terry Acree, Cornell University
  • Olfaction – Stuart Firestein, Columbia University
  • Physchophysics – William Cain, University of California San Diego
  • Chemical Analysis – Gavin Sacks, Cornell University
  • Sensory Analysis – Jeannine Delwiche, Firmenich Inc.
  • Graph Theory – Michael Nestrud, Cornell University

Day Two

  • Taste – Jane Leland, Kraft Foods
  • Chemesthesis – Bruce Bryant, Monell Chemical Senses Center
  • Correlating Analysis with Perception – Andy Taylor, Flavometrix Limited/University of Nottingham
  • Multi-modal Perception ? Johan Lundstrom, Monell Chemical Senses Center
  • Gastronomy – Chris Loss, Culinary Institute of America
  • New Frontiers in Flavor Research – Terry Acree, Cornell University

Course Locations

Date

TBA

Check-in opens at 7:30 a.m. on the first day of the course.

Course runs from 8:30 a.m. to 5:00 p.m. each day.

Register Via Mail

Venue

TBA

The course fee includes a course binder and a continental breakfast each day.

Five for Four! Register five people for one course, one person for five courses, or any combination in between and your fifth registration is free. Note: This discount is only available if you register by fax or mail and mention this discount. May not be combined with any other offer.


Pricing
Early $1,495
Advanced $1,595
Standard $1,695

About the Instructors

  • Jane V. Leland

    is currently a Research Principal with Kraft Foods.

  • Kathryn Deibler, Ph.D.

    is a consultant innovatively applying her research capabilities and creative interest for beverage companies.

  • Terry Acree

    is a professor at Cornell University.