Flavor Interactions in Food: A Primer
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 2012 IFT Annual Meeting & Food Expo in Las Vegas. 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 June.
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.
Live Q&A Sessions:
This online course features live virtual Q&A sessions with content experts starting May 16, 2012. The Q&A sessions are weekly conference calls with content experts and presenters to provide opportunities for participants to ask any questions regarding content viewed. Participants will be instructed to view each presentation before that scheduled Q&A session.
Schedule Presentations and Q&A Sessions:
May 9-16, 2012 – View presentation on What is flavor?
May 16, 2012 – 12:00 – 1:00 pm CENTRAL – Q&A Session on What is flavor?
May 16-30, 2012 – View presentations on How flavor is created?; How are flavors manufactured?
May 30, 2012 – 12:00 – 1:00 pm CENTRAL – Q&A Session on How flavor is created?; How are flavors manufactured?
May 30-June 6, 2012 – View presentation on Sensory & Consumer Evaluation with Flavor Descriptive Language
June 6, 2012 – 12:00 – 1:00 pm CENTRAL – Q&A Session on Sensory & Consumer Evaluation with Flavor Descriptive Language
June 6-13, 2012 – View presentations on Why use flavors?; Flavor Laws and Regulations
June 13, 2012 – 12:00 – 1:00 pm CENTRAL – Q&A Session on Why use flavors?; Flavor Laws and Regulations
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.
Intended Audience(s): Scientists new to the flavor industry, Product Developers, New Industry Professionals, Marketing & Sales Professionals, R&D, Applications Specialists, QA, Academics, Students, Consumer Affairs Personnel
Learning Level: Introductory – professionals with limited knowledge of flavors