Key facts

Course Dates
TBC
Type/Duration
Course - 3 days - The course can be taken as a stand-alone training course.
Entry Requirements
Graduate level or experienced within a relevant industry
Credits
10
Cost
£1840.00
IFST Membership
Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
Course Provider
University of Nottingham
Provider Reference Number
D24AF1
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
University of Nottingham
Cohort
AFTP Cohort
Course Logistics
Accommodation may be available on campus. If this is of interest to you, please contact us for details. Lunch and evening meals are included in the course fee.

Course overview

The Food Flavour course covers both analytical chemistry and flavourist style approaches to explore how flavours can be generated, analysed, delivered and commercially exploited.

The course is ideal for product developers and new or experienced scientists wanting to understand the science and application of flavour technology.

 

 

Learning outcomes

Knowledge and understanding

  • to learn about experimental flavour design in the context of sensory evaluation and appropriate statistical techniques for sensory data

Intellectual skills

  • To develop the ability to use a range of statistical outputs on flavour to interpret and summarise data to solve problems.

Practical skills

  • to develop the ability to utilise a range of software for analysis of flavour and sensory data. Transferable/keys skills
  • to develop the ability to analyse and present sensory data, and to communicate flavour clearly and concisely in written form
Additional Course Information

Areas covered in this short course include:

  •     Understanding Flavour Compounds
    • flavour chemistry; their biological origins; flavour generation; flavour carrier systems
  •     Measuring Flavour
    • flavour analysis (volatile and non-volatile) theory; practical approaches to flavour analysis; analytical techniques and scenarios
  •     Flavour Release
    • orthonasal and retronasal aroma delivery; oral processing/mouth physics; in-vivo flavour delivery; taste-aroma interactions
  •     Flavour Formulation and Applications
    • flavour legislation; case examples; practical (flavour blending), industrial applications
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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