Learn a wide breadth of flavor chemistry and technology topics.
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:
This course was created in partnership with the Flavor Research and Education Center at The Ohio State University.
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.
*Early bird pricing ends four (4) weeks before the start date of the course.
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.
Devin Peterson is professor of chemistry at The Ohio State University and Director of the Flavor Research and Education Center.
Gary Reineccius is professor in the Department of Food Science at the University of Minnesota