THE CONFERENCE PROCEEDINGS - IFEAT

As the course progresses, flavour creation exercises continue to more sophisticated levels. Thestudent’s knowledge base is extended through lectures and demonstrations of processes. The studentsvisit a flavour company specialising in the manufacture of essential oil and extracts, where differentextraction methods are demonstrated.Additional flavour topics covered include:• Flavour chemistry and biochemistry• Practical and theoretical flavouranalysis• Flavour legislation• Solvents, carriers, encapsulation andflavour release• Practical generation of modernprocess flavourings and their use incombination with herbs, spices andother food ingredients.Other topics• Flavour chemistry and biochemistry• Practical sessions on state-of-the artflavour analysis• Flavour legislation• Solvents, carriers, encapsulation and flavour release• Practical generation of modern process flavouringsand their application in combination with herbs, spicesand other food ingredientsEach of the trainees is required to demonstrate their flavour creations and to undertake a writtenexamination. All participants in the 2012 course were successful in obtaining diplomas.Participants seemed to thoroughly enjoy the course.So what happens to the trainees after they have successfully completed the course?The students have returned to their companies as much more accomplished flavourists and severalhave since been promoted. Several students from the previous courses are now Senior Flavourists orTechnical Managers.293