Previously an IFT short course, this online course content covers the fundamentals of flavors, providing IFT with the opportunity to develop a more advanced Flavor Interactions in Food Pre-Annual Meeting at the 2013 IFT Annual Meeting & Food Expo. If you are new to the flavor industry and in need of basic training, this online course is a great start. This online course is a suggested pre-requisite for the Pre-Annual Meeting in July.
You will be able to:
· Define flavor and understand terms when talking with flavor suppliers and other industry professionals
· Discover the typical composition of flavors and reactions
· Demonstrate how to use flavors in the creation of better tasting food and beverage products
· Recognize the basic regulatory framework governing the application of flavors in foods.
What is flavor?
This module lists terms commonly used among flavorists and outlines various flavor material and sources from natural extracts to lipid oxidation to chemical synthesis. This module also explores the chemistry and physical make-up of volatile and non-volatile compounds, solvents and carriers. Participants will learn about various forms, including solid, liquid, plated, encapsulated, solubility, and flavor enhancements.
How flavor is created?
This module examines the steps in creating flavor such as identifying the target and the nature of the delivery system, and other labeling criteria. Participants will be able to demonstrate what product/base considerations need to be made such as microbial and other safety issues, heat stability and hot spotting. Steps in developing the flavor are outlined including GRAS and natural ingredients, as well as examples of ingredients, i.e. terpenes and nitrogen and sulfur aromatics. Participants will also explore the creative art of flavors such as replacing source, creating anew, and characterization, differentiation and specialization.
How are flavors manufactured?
This module illustrates the effect of processing and how flavors are made in manufacturing, such as mixing, encapsulation and emulsification.
Sensory & Consumer Evaluation with Flavor Descriptive Language
In this module, participants will be able distinguish between the similarities and differences of sensory evaluation and consumer evaluation, and how both play a key role in application and ultimately in the food choices consumer make. Participants will learn various methods of measurement and test design, along with how to interpret data and communicate in a common flavor language.
Why use flavors?
Participants will discover the uses and applications of flavors in specific examples such as beverages, ice cream, salad dressing, soups, meats, seafoods and more. Participants will be able to explain the ingredients in the food and how they are processed and stored, as well as how the flavoring was made to meet these unique product requirements.
Flavor Laws and Regulation
This module describes the various United States laws and regulations that govern the flavor industry and provides examples of how the laws and regulations are applied to the industry’s flavors and to commercial food and beverage products. Participants will learn the procedures by which flavor materials are reviewed as safe for use in food and beverage products, including the qualifications for GRAS.
Scientists new to the flavor industry, Product Developers, New Industry Professionals, Marketing & Sales Professionals, R&D, Applications Specialists, QA, Academics, Students, Consumer Affairs Personnel
Beginner, Intermediate, and Advanced
Non-Member Registration Fee:
Member Registration Fee:
Student Registration Fee:
05/22/13 12:00 PM
Dr Robert J McGorrin, CFS
Oregon State Univ
My career in flavors spans over 30 years with industry (Kraft Foods, Quaker Oats) and academia (Oregon State University). While my primary focus is analysis and identification of flavor compounds, I have been involved with flavor stability, generation, and interactions in food systems.
Olusola A Ojeh CFS
Sensient Flavors LLC
Formerly: Mgr. Preferred Products and Sensory, Sensient Flavors Mgr. Preferred Products Library, Universal Flavors (Now Sensient Flavors) Sr. Application Specialist, Quest International (Now Givaudan)
Dolf A De Rovira
Flavor Dynamics Inc
Dolf De Rovira is President and CEO of Flavor Dynamics, Inc., a Flavoring Company In New Jersey. Among many corporate duties Dolf has had the pleasure to help educate many people in the industry, educating them in Flavor Technology, Food Science, the Sensory Sciences and the Culinary Arts.
Dolf is an active member and past president of the board of the Society of Flavor Chemists, past president of the Chemical Sources Association, a professional member of the Institute of Food Technologists, board member of the National Association of Fruits Flavors and Syrups, and current board member of the Research Chefs Association. He is also a founding board of trustee for the Flavor Heritage Society. As a successful flavor chemist, he has over 30 years experience in flavors.
Dr Gary A Reineccius
Gary A. Reineccius, Ph.D., is Co-Director of the Flavor Research and Education Center and head of the Department of Food Science and Nutrition at University of Minnesota. His flavor research is focused on problem solving for the food and flavor industries. Thus, the projects he works on are quite diverse including identifying key components that characterize the desirable flavor of a food, the chemical characterization of off flavors in foods, identifying the mechanisms of flavor failure in foods, methods for the encapsulation of flavorings, techniques to impart controlled release to flavorings and others. Dr. Reineccius also has substantial research activity in beverage and cloud emulsions. He has considerable effort devoted to rapidly predicting the stability of emulsions, an evaluation of various materials for stabilizing beverage emulsions as well as work on new and novel emulsions.
Suzanne C Johnson, PHD
Director Flavor Creation & Applications
McCormick & Co Inc
Suzanne C. Johnson, Ph.D. is Director of Flavor Creations and Applications in Research & Development, at the Technical Innovation Center of McCormick & Company, Inc. in Hunt Valley, Maryland. She is responsible for leading and managing the Flavor and Applications Teams, including Process Flavors, Flavor Applications, Flavor Creation and the Sample Department. She is also responsible for the development of longer term research objectives for flavors. She provides technical leadership for these teams and is responsible for all flavor product development and formulation, compounding, and flavor commercialization for the Consumer Food Manufacturers business as well as industrial sales.
Prior to joining McCormick, Suzanne held several leadership roles in flavor product development; R&D Director, where her responsibilities included both R&D and business development for a Flavor Division; R&D Manager and Product Development Manager, and product development and analytical chemistry roles. In addition, Suzanne has been an Adjunct Professor of Chemistry at William Rainey Harper College in Palatine, Illinois, and has lectured on flavor chemistry at Purdue University, the University of Illinois, the Society of Flavor Chemists (SFC), the Institute of Food Technologists (IFT), and the American Chemical Society (ACS).
Suzanne holds a B.S. in Chemistry from Bradley University, a M.S and Ph.D. in Physical Analytical Chemistry from Northwestern University, and is a member of IFT, ACS, and AChemS.
Dr Charles H Manley CFS
Charles Manley LLC
President of the Flavor and Manufacturers Association (FEMA) 1993-94President of the Institute of Food Technology 1999-2000Retired fro Takasago International (USA) as Vice President, Science and Technology - 2007