In Person

Survey of Flavor Science

Learn a wide breadth of flavor chemistry and technology topics.

About the Course

Learn about a range of important topics in flavor chemistry and technology. The instructors will integrate discussion and examples of analytical methods, techniques, and tips that pertain to each area of focus. These areas include:

  • Basic flavor systems
  • Off-flavors, flavor applications
  • Flavor encapsulation
  • Flavor characterization
  • Flavor perception
  • Flavor generation/processing

This course was created in partnership with the Flavor Research and Education Center at The Ohio State University.

What You Will Learn

  • Solid grounding in flavor science
  • How sensory systems work together to produce flavors
  • Determination of off-flavors and how to reduce them in foods.

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.

Course Outline

  • Day 1

    • Course Overview
    • Introduction to Flavor Science:  flavor perception (taste, aroma, mouthfeel, chemesthetics); biology of flavor perception
    • Basic Flavor Systems: flavor creation; flavoring materials; flavor stability; industry applications
    • Flavor Characterization: aroma/taste/mouthfeel/chemesthetics; analysis of volatiles & non-volatiles; flavor discovery; flavoromics
    • Emulsions: what are they?; formation of emulsions; stability
    • Summary of Day 1
  • Day 2

    • Day 1 Questions
    • Flavor Generation and Processing: mechanism of flavor formation; enzymatic vs. non-enzymatic
    • Flavor Encapsulation: delivery of flavor; encapsulation formation; stability
    • Interactions and Release:  types of interactions; mechanisms; products; influence of interactions on flavor release
    • Off-flavors: reactions in foods; lipid/oxidation reactions; causes; tainting/packaging
    • Summary of Course

Dates, Locations, and Prices

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. The free registration will be the course of the lowest price. Please note: This discount is only available if you register by fax, phone, or mail and mention this discount and it cannot be combined with any other offer.

About the Instructor(s)

Devin Peterson

Professor, The Ohio State University

Devin Peterson is professor of chemistry at The Ohio State University and Director of the Flavor Research and Education Center.

Gary Reineccius

Professor, University of Minnesota

Gary Reineccius is professor in the Department of Food Science at the University of Minnesota