Flavor Interactions in Foods

This course provides an overview of flavor chemistry and technology, interaction of flavors with food ingredients, application of flavors in food products, and the assessment of flavor quality changes.  As an advanced complement to IFT’s primer online course, this two-day face-to-face course covers more in-depth training about the physical and chemical composition of flavors, sensory evaluation and descriptions of flavors, and the regulatory framework for use of flavor ingredients in the food and beverage industries.

Course Length: 2 Days (July 12-13, 2013)

Agenda (PDF) 

Faculty Bios (PDF)

Registration Rates

You will be able to:

  1. Gain current information about flavor composition, reactions, manufacturing, and the effects of processing.
  2. Understand the flavor chemical interactions that may occur with fat, protein, and carbohydrate constituents of foods.
  3. Learn problem solving approaches to minimize and address flavor interactions with food ingredients.
  4. Obtain practical knowledge of analytical and sensory tools to measure flavor quality changes over time.
  5. Understand the U.S. laws and regulations that govern the labeling and application of flavors in food and beverage products
  6. Use flavor standards to gain an understanding of aroma types, a working approach to flavor description, and the use and application of flavors in food and beverage products.
Intended Audience:
  • Flavor Chemists
  • Flavor Application Specialists
  • Food Product Developers
  • Food Scientists
  • New Product Managers and Technologists
  • Personnel who interact with R&D
  • QC/QA
  • R&D
  • Researchers
  • Academics

Learning Level: Intermediate; Advanced

Need more basic information on this topic?  Check out IFT's Primer Online Course.

Continuing Education Credits:

  • This course qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 14 CH for their participation.
  • This course meets requirements for Research Chefs Association Certification Commission guidelines for acceptable continuing education for certification renewal purposes for Certified Research Chefs and Certified Culinary Scientists.  Contact RCA for more information.
  • IFT is a Continuing Professional Education Accredited Provider (IN141) with the Academy of Nutrition and Dietetics’ Commission on Dietetic Registration. Registered Dietitians and Dietetic Technicians will receive 14 continuing education professional education units for participation in this course.