Flavor Short Course: Process Flavors, Encapsulation and Emulsions

  • Flavor Short Course: Process Flavors, Encapsulation and Emulsions
  • August 5-6, 2013
  • Food Science and Nutrition Department 1334 Eckles Ave. Saint Paul, Minnesota
  • Event - General Information

    Flavor Short Course: Process Flavors, Encapsulation and Emulsions

    This two-day workshop is intended for people in the food or flavor industry who wish to learn more about flavor emulsions, encapsulation, and process flavors. Cross discipline overviews of each subject area will be presented followed by detailed discussion on topics relevant to the food and flavor industries. 

    The flavor emulsion section will present information on traditional emulsions and then newer novel emulsions (multi-layer, multi-phase and nano emulsions). The encapsulation segment will provide both an in-depth discussion of traditional technologies such as spray drying and then a view of the latest trends in the industry covering new technologies and strategies for the controlled release of flavorings. The process flavors segment will consider both thermal and enzyme mediated reactions that lead to unique flavorings (e.g. meats, chocolate and enzyme modified dairy products). 

    This course is unique in its lecture/laboratory format. Approximately half of each day will be devoted to laboratory sessions. The hands-on laboratory sessions will allow participants to smell and taste flavors and discuss lecture materials. This course provides practical experience that participants can implement directly in the workplace.



    Contact Information

    Julie Peterson
    612-625-4738