Course overview

Developed and delivered in conjunction with the Flavour Centre at the University of Reading, and providing a practical approach to understanding flavour science this course is designed to introduce participants to the role of ‘flavour’ (covering areas such as taste, aroma, and texture) in food products from their beginnings to consumption.

Participants will be introduced to the scientific basis for flavour, and the ways in which flavour can be affected by conditions at each stage of a food’s lifecycle. These include the influence of pre- and post-harvest conditions; the effects of processing, storage, and packaging; the use of flavouring ingredients; and the importance of flavour in consumer choice and perceptions of quality.

Participants will also explore the perspectives of individuals at each stage of a food product’s journey to the consumer. Of particular interest are the roles of flavourists (professionals exploring flavour creation, the components of complex flavours, and the impact of regulations) and flavour detectives (professionals handling flavour analysis, including methods for identifying taints and off-notes). Each topic introduced by the course will be presented in the context of a particular food product, which will build the participant’s knowledge of flavour in relation to a range of categories, such as beverages, snacks, meat, and vegetables.

The course consists of three components - Distance learning, Campus workshops and formative assessment.  Upon completing the course, you will have an excellent understanding of flavour as it pertains to the agrifood sector, and its impact on consumer choice. They will appreciate both the science of flavour, and the practical applications to growers, processors, and retailers of a variety of products.

This course would be useful to food industry professionals, and will develop skills and knowledge with a wide range of applicability across the food supply chain.

Online learning for the course begins from 29th  October 2018, followed by campus workshops held over the duration 3rd - 5th December 2019.

Key facts file

Course Dates:

3 - 5 Dec 2019

Title: Flavour: From Farm to Fork and Beyond
Type/Duration:

3 days of campus workshops preceded by online learning

Entry Requirements:

Graduate level or relevant experience

Credits: 10
Cost: £1600.00
Fee Info:

Discounts available for multiple bookings

CQFW Level: 7
Course Provider: University Of Reading
Provider Reference Number:

FZMR06

Course Arrangements: Full joining instructions will be confirmed by the course provider.
Course Location: University of Reading
Course Logistics:

3 days of intensive campus workshops consisting of seminars, presentations, and practical sessions are preceded by a period of online study delivered through the University of Reading's Virtual Learning Environment. The online material is available from 14th May 2018, it is suggested that material is reviewed subsequentially, however, participants may vary their speed of learning to suit their own requirements.

The course is awarded 10 academic credits where participants successfully complete the formative assessment requirements of the course within four weeks of completing the campus workshops.

The course may also be taken as Continued Professional Development by completing the online learning and campus workshops or at a reduced fee, just the campus workshops.

Tutors:

Dr Jane Parker

Learning outcomes

On completion of the course, learners should be able to discuss:

  • The role of flavour in the consumer perception of quality
  • The influence of pre- and post-harvest conditions in flavour generation
  • The flavour formation pathways involved during food processing and storage
  • The nature of flavouring ingredients, their preparation, and issues regarding compliance with EU regulations
  • Analytical methods for flavour analysis

 

Additional Course Information

Areas covered will include:

  • The importance of flavour and the factors that influence perception
  • Effects of pre- and post-harvest conditions on plant-derived products
  • Effects of breed and diet on the flavour qualities of meat
  • Flavour generation during processing, including the Maillard reaction
  • Flavour creation and the components of complex flavour systems
My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
Andy Russell - Fresh Produce Technologist, Bakkavor

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