Course Catalog

Survey of Flavor Science

The Flavor Research and Education Center is proud to be partnering with the American Chemical Society – Department of Professional Education to offer a brand new flavor short course titled “Survey of Flavor Science”.  This first-time course blends the extensive experience of “application oriented” FREC instructors with ACS’s expertise in course design to bring you a valuable course in flavor science.

Flavor is part of virtually every food product, not to mention a growing list of general consumer products outside the food/ag sector.  The breadth of industry applications for flavors means two things:  1) the global market for food flavoring and the use of flavor in other products is an ever-growing sector ($24B+) and 2) in order to successfully develop specific flavor applications, it is crucial to have a firm understanding of flavor systems and flavor chemistry.  This survey course provides a wonderful place to start or refresh your basic flavor knowledge. This 2-day course will cover a range of important flavor chemistry and technology topics.  The main areas of focus will include basic flavor systems, off-flavors, flavor applications, flavor encapsulation, flavor characterization, flavor perception, and flavor generation/processing.  Throughout all sections of the course the instructors will integrate discussion and examples of analytical methods, techniques, and tips that pertain to the topic of concern.

Course Details

Information

This 2-day course will cover a range of important flavor chemistry and technology topics.  The main areas of focus will include basic flavor systems, off-flavors, flavor applications, flavor encapsulation, flavor characterization, flavor perception, and flavor generation/processing.  Throughout all sections of the course the instructors will integrate discussion and examples of analytical methods, techniques, and tips that pertain to the topic of concern.

More information about the course:

http://frec.osu.edu/short-courses/survey-flavor-science-0

Who Should Attend

This course will cover significant territory in flavor science and thus will be valuable for a wide range of professionals having varying backgrounds in food and flavor chemistry.  It will serve as a good overview/introduction to many of industry’s most pressing challenges, but will also provide a valuable refresher.

Benefits

The main areas of focus will include basic flavor systems, off-flavors, flavor applications, flavor encapsulation, flavor characterization, flavor perception, and flavor generation/processing.

Agenda

Day 1

8:00 am
Registration & Breakfast
8:30 am Course Overview
8:45 am Introduction to Flavor Science:  flavor perception (taste, aroma, mouthfeel, chemsthetics); biology of flavor perception
10:15 am
Morning Break
10:30 am Basic Flavor Systems: flavor creation; flavoring materials; flavor stability; industry applications
12:00 pm
Lunch
1:00 pm Flavor Characterization: aroma/taste/mouthfeel/chemesthetics; analysis of volatiles & non-volatiles; flavor discovery; flavoromics
2:30 pm
Afternoon Break
2:45 pm Emulsions: what are they?; formation of emulsions; stability
4:30 pm Summary of Day 1

Day 2

8:30 am Day 1 Questions
8:45 am Flavor Generation & Processing:  mechanism of flavor formation; enzymatic vs. non-enzymatic
10:15 am
Morning Break
10:30 am Flavor Encapsulation: delivery of flavor; encapsulation formation; stability
12:00 pm
Lunch
1:00 pm Interactions & Release:  types of interactions; mechanisms; products; influence of interactions on flavor release
2:30 pm
Afternoon Break
2:45 pm Off-flavors: reactions in foods; lipid/oxidation reactions; causes; tainting/packaging
4:15 pm Summary of Course

 

Course Locations

Date

March 17 - 18, 2018

Register Online Register Via Mail

Venue

TBA

New Orleans, LA


Pricing
  Member Non-Member
Advanced $1095 (Ends Feb 17) $1295 (Ends Feb 17)
Standard $1295 $1495

About the Instructors

  • Dr. Gary Reineccius

    has been actively involved in flavor research for more than 46 years.

  • Dr. Devin Peterson

    Devin Peterson earned a doctoral degree in Flavor Chemistry (2001) at the University of Minnesota. In 2001, he joined the faculty in the Department of Food Science at Penn State University for eight years.