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 10-11, 2015)
Speaker Bios (PDF)
Here is what previous attendees had to say:
- "This course was extremely valuable and well taught. The instructors were all engaging, knowledgeable, and patient regarding answering individual questions. I hope that IFT continues to bring back this excellent short course."
- "There was the best short course that I have been taken for the last 3 years."
- "This short course was well organized, very informative, and very useful to various groups of people in the Food Science field. Thank you."
You will be able to:
- Gain current information about flavor composition, reactions, manufacturing, and the effects of processing.
- Understand the flavor chemical interactions that may occur with fat, protein, and carbohydrate constituents of foods.
- Learn problem-solving approaches to minimize and address flavor interactions with food ingredients.
- Obtain practical knowledge of analytical and sensory tools to measure flavor quality changes over time.
- Understand the U.S. laws and regulations that govern the labeling and application of flavors in food and beverage products.
- 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.
- Research and Development
- Product Development
- Technical Service
- Flavor Chemist
- Flavor Evaluator
- Flavor Application Specialists
- Director of Culinary
Learning Level: Intermediate; Advanced
Continuing Education Hours: 14
Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.
*Subject to change plus or minus one hour based on final agenda.
|Member Type||2 Day Course |
(July 10-11, 2015)