Flavour Technology & Functional Ingredients

This seminar provides a practice-oriented introduction to flavour technology. The objective is to equip participants with a solid foundation for decision-making and communication in the development, evaluation and application of flavours and functional ingredients.

This seminar is designed for professionals in the flavour-, food- and beverage industry – development, application, production, sales, marketing and regulatory who want to deepen their understandng of flavours and flavour technology.

Fundamentals 

• Introduction to  the world of flavors *
• A first smelling exercise* 
• Basic taste notes* 
• Taste with and without flavorings – a critical discourse 
• Flavor legislation 

Sensory Performance of Key Flavor Substances 

•  Key aroma molecules (part 1)* 
• The Vanillin and Vanilla story* 
• Key aroma molecules (part 2)* 

Sensory 

• The human senses 
• Sensory methods in the flavor industry 
• Cheating senses * 

Technology & Production 

• The Maillard reaction – thermally processed flavors* 
• Overview production technologies 
• Flavor Encapsulation* 
• Colors  

• Course documents in digital form
• Refreshments: Snacks and drinks
• Lunch in the ZDS canteen
• Certificate of attendance

• You should wear comfortable work clothes, long trousers, shoes.
• We kindly ask you to bring your own coat.
• Kindly bring your laptop to access the course documents on-site.