The British Society of Flavourists (BSF) has hand-selected a group of flavorists to launch a UK/European-focused version of the Organoleptic Characteristics of Flavor Materials Column series.
Editor's Note: This series will run in rotation with our U.S.-based panel series. This series is not a replacement, but rather an addition to the returning Organoleptic Characteristics of Flavor Materials Column moderated by Bell Flavors & Fragrances principal flavorist Cyndie Lipka.
This column is an additional component to the continuing series of publications reporting on reviews of flavor materials by a group of creative flavorists.
If you would like to provide the panel with a raw material or ingredient to feature, please email Paige Crist ([email protected]).
It is with P&F+'s great pleasure to introduce the panelists of the soon-to-come BSF-led Organoleptic Characteristics of Flavor Materials column:
Áine Walsh
Senior flavorist at Keurig Dr. Pepper, Inc., Áine Walsh has over 20 years of experience in the flavor industry, spanning across the USA and Europe. Specializing in flavor creation for beverages, Walsh holds both an MSc. and a BSc. in Food Science & Technology. A Fellow member of the British Society of Flavourist (BSF) and serves on the council as the Honorary Secretary. Walsh is a certified flavorist with the Society of Flavor Chemists (SFC) and a certified food scientist (SFC) with the Institute of Food Technologists (IFT).
Andrea Albertino, Ph.D.
Andrea Albertino, Ph.D.
Andrea Albertino obtained his Ph.D. in chemistry in 2010 and joined the flavor industry the same year with Kerry Italy (formerly known as San Giorgio Flavours), working mainly on flavor encapsulation and scientific research projects. He continued his flavorist career with Kerry in Ireland till 2017 when he moved to Esarom-Austria and became senior flavorist in 2022, developing liquid and encapsulated flavors for the sweet and beverage end-use markets.
Albertino started to be involved with the British Society of Flavourists in 2020 joining the Council and actively organizing online and in-person events. He then took on the role of honorary president in 2023 following Trevor Groome.
Kavita Bhatnagar, Ph.D.
Kavita Bhatnagar, Ph.D.
Kavita Bhatnagar, Ph.D., is a leading flavourist, blending academic expertise and practical experience to push the boundaries of taste and nutrition. She has a profound understanding of the complex interplay between flavor perception and dietary choices, enriched through transformative experiences at Harvard Business School, the University of Reading and comprehensive studies in food technology, dietetics and psychology at esteemed institutions.
Currently serving as the CEO of Kanegrade India, she leverages her extensive flavorist background to drive the company’s success, emphasizing innovation and excellence in flavor development for diverse markets.
Bhatnagar is also a dedicated council member of the British Society of Flavourists and leads the New Flavourist magazine.
Jan Petka, Ph.D.
Jan Petka, Ph.D.
Jan Petka, Ph.D. is head of Flavor Development at Austria Juice. He studied Food Chemistry at the Slovak University of Technology in Bratislava and then worked as a flavor researcher. This allowed him to have long-term contact with pioneering flavor research laboratories in Dijon (France), Graz (Austria) and Zaragoza (Spain). Petka entered the flavor industry in 2005 when he started working for Akras Flavours, first as an analyst and later as a flavorist. In 2012 he was lucky enough to start building the flavor department at Austria Juice. Petka is the selector of BSF's science and industry news feeds and acts as publisher for podcasts and webinars on the BSF website.
Maria Palassarou, Ph.D.
Maria Palassarou obtained her Ph.D. in Flavour Chemistry in the Faculty of Pharmacognosy & Natural Products Chemistry at Kapodistrian University of Athens in 2014, and directly after, moved to London for her first role as senior scientist in Leatherhead Food Research. Working closely with the Sensory division, evaluating food flavorings organoleptically & analytically in various research products, she started pursuing her dream career of becoming a flavorist. Palassarou was trained as a Sweet & Beverage Flavourist at a small flavor house in London, Fuerst Day Lawson, combining creation with her analytical skill set. Palassarou had the opportunity to join Frutarom/Tastepoint & IFF, before moving to Givaudan as flavorist II in the Science & Technology department working on the citrus category for Beverage applications in the global market. Palassarou joined the British Society of Flavourists Council in 2020, being a member of the Society since 2015, and is responsible for the BSF podcast post-production.
Trevor Groome
Trevor Groome
Trevor Groome, a past president of The British Society of Flavourists, has made significant contributions to the society, including being the main speaker on the BSF Podcast. He is also the founder of Orchid Aromatech, an AgriTech startup. In his role as the Innovation Platform Leader for RE-IMAGINE DIGITAL at IFF, Trevor has created and implemented successful tools for flavourists. Trevor, a flavourist himself, understands the complexities involved in creating food & beverage flavors. A lover of philosophy, Trevor is keen on exploring the intersection of technology and science.
Bimal Karmakar, Ph.D.
Bimal Karmakar, Ph.D.
Bimal Karmakar, Ph.D., obtained his master’s degree in food technology in 1992 (CFTRI, Mysore) and joined the flavor industry as a Trainee Flavourist in the same year with BBA (Chennai, India). After one year Karmakar joined an Indian family-owned flavor company in Delhi as a Flavourist, rapidly rising to the role of Chief Flavourist (Technical Manager) in 1998.
While working as a flavourist, Karmakar completed his PhD in Flavour Biotechnology in 2000 — on the production of Natural Vanillin from Ferulic Acid/Lignin, using bio-transformation technologies
Karmakar continued his flavorist career in India till 2001, thereafter moved to Europe where he has over 20 years of experience in the European and International markets – including roles as Head Flavourist at Akras Flavours AG, Vienna, Austria; Senior Flavourist at Cargill Flavours System UK Ltd, (now Kerry); and overseeing a team as principal flavorist, Manager Flavour Creation & Application in Ungerer Ltd, UK.
Since 2020, Karmakar has joined Givaudan UK & EAME, where he works as principal flavorist and Formula Life Cycle Mgmt.
Karmakar has a broad and deep knowledge of flavor creation for global markets and specializes in the innovative creation & matching of flavors for beverages, sweet goods and savory products as well as GCMS analysis and interpretations.
Michele Pezzotta
Michele Pezzotta
Michele Pezzotta started his career in the flavor industry in 2014 at Kerry Italy, where he progressed from trainee to Junior flavourist, working mainly on flavor encapsulation and botanical extracts. In 2018, he joined Austria Juice as a flavourist, developing a deep understanding on Flavour development for Beverages applications. In 2021, he advanced his career by joining Silesia Flavours Global in Germany, where he specialized in flavor development for confectionery and bakery products. His involvement with the British Society of Flavourists (BSF) began in May 2023, when he actively supported the organization of the first BSF Symposium and the BSF Social group.
Britta Nobis
Britta Nobis
Britta Nobis is a creative Sweet flavorist specializing in beverages at Silesia Flavours Global with more than 20 years of experience in the flavor and fragrance industry. She started her career at Symrise and later expanded her expertise at Frutarom in Switzerland, creating sweet flavors for various segments - she also gained professional experience in composing fragrance blends from natural extracts for cosmetics for Weleda. Since joining the BSF in 2021 she has been part of the BSF editorial team and has taken on the role of Honorary Membership Secretary in 2022.
John Forbes
John Forbes
John Forbes worked initially for Bush Boake Allen in London analyzing essential oils before moving to Treatt in Suffolk. Learning how minor changes in essential oil composition impacted the flavor and aroma of these complex natural materials, especially in mint oils, led to management in R&D and distillation where the isolation of citrus and non-citrus specialties allowed the production of novel ingredients for Flavour and Fragrance use. Promoting these natural isolates and concentrates to flavorists and perfumers in the United States, Europe and Asia was an integral part of this role. Before retiring, Forbes joined J.C. Buck Ltd as a technical manager and now works part-time as an independent consultant.
He is a member of the Royal Society of Chemistry, an associate member of the British Society of Perfumers and lectures on the Flavourist Training Course run annually with the British Society of Flavourists at the University of Reading. He is a fellow and committee member of the British Society of Flavourists and intends to keep sniffing and tasting critically for as long as his olfactory epithelium allows.
