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BSF Flavor Course: Tomorrow's Flavorists
Posted: January 9, 2007
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Lectures during the second week were on subjects as diverse as flavor legislation, process flavor chemistry, delivery systems and practical flavor processing.
During the third week the delegates continued to create flavorings, having available all the raw materials that they had previously evaluated. These flavorings became increasingly sophisticated as the trainees became more skilled and confident. Throughout the course, particularly in weeks two and three, the emphasis was on practical flavor creation and the evaluation by the group on the sensory characteristics of the results. Guidance was provided during this time by experienced flavorists from the BSF.
Finally, each trainee was required to demonstrate at least one of their creations in an easy-to-prepare application and to complete a written examination as part of their final assessment. All eight candidates passed with flying colors and were presented with their certificates by the head of the School of Food Biosciences and BSF student membership by the BSF chairman of the organizing committee.
We wish to thank the lecturers, all of whom were either BSF members or staff in the university. We also express our gratitude to the companies who provided raw material samples and other teaching aides and to BSF and IFEAT for their financial support for the course.
Next year's course is scheduled to start on April 30, 2007 and can accommodate a maximum of 10 candidates. There are already several bookings and expressions of interest. If you wish to register to take part please contact Don Mottram at Reading University (tel: 44-(0)-118-378-8712; fax: 44-(0)-118-931-0080; e-mail: firstname.lastname@example.org) or Jack Knights (tel: 44-(0)-1604-585390; e-mail: email@example.com).