Event - General Information
Flavors: Their Creation, Definition and Use
The aim of this course is to provide an understanding of the nature of flavors with special emphasis on the current challenges facing today's flavorist and flavor using professional.
Topic areas discussed include natural processes, raw materials, formulas, organoleptic quality control, labeling regulations, essential oils, oleoresins and other botanicals. A special feature of the course will be a discussion on the current trend of Food Technology and Culinary Arts, and the chemistry involved in these techniques.
Participants will explore the methods of flavor training and will gain the opportunity to develop some simple flavors themselves.
The Center for Professional Advancement