|Title:||Survey of Flavor Science|
|Location:||San Francisco State University 835 Market St, San Franciso, CA 94103|
|Dates:||April 3-4, 2017|
|Instructors:||Dr. Devin Peterson & Dr. Gary Reineccius|
Advanced Registration (closes Mar 2, 2017)
|Course Contact: Julie Peterson|
In partnership with
The Flavor Research and Education Center is proud to be partnering with the American Chemical Society - Department of Professional Education to offer a brand new flavor short course titled "Survey of Flavor Science". This first-time course blends the extensive experience of "application oriented" FREC instructors with ACS's expertise in course design to bring you a valuable course in flavor science.
Flavor is part of virtually every food product, not to mention a growing list of general consumer products outside the food/ag sector. The breadth of industry applications for flavors means two things: 1) the global market for food flavoring and the use of flavor in other products is an ever-growing sector ($24B+) and 2) in order to successfully develop specific flavor applications, it is crucial to have a firm understanding of flavor systems and flavor chemistry. This survey course provides a wonderful place to start or refresh your basic flavor knowledge. This 2-day course will cover a range of important flavor chemistry and technology topics. The main areas of focus will include basic flavor systems, off-flavors, flavor applications, flavor encapsulation, flavor characterization, flavor perception, and flavor generation/processing. Throughout all sections of the course the instructors will integrate discussion and examples of analytical methods, techniques, and tips that pertain to the topic of concern.
Who Should Attend:
This course will cover significant territory in flavor science and thus will be valuable for a wide range of professionals having varying backgrounds in food and flavor chemistry. It will serve as a good overview/introduction to many of industry's most pressing challenges, but will also provide a valuable refresher.
Monday, April 3rd
|8:00||Registration & Breakfast|
|8:45||Introduction to Flavor Science: flavor perception (taste, aroma, mouthfeel, chemsthetics); biology of flavor perception|
|10:30||Basic Flavor Systems: flavor creation; flavoring materials; flavor stability; industry applications|
|1:00||Flavor Characterization: aroma/taste/mouthfeel/chemesthetics; analysis of volatiles & non-volatiles; flavor discovery; flavoromics|
|2:45||Emulsions: what are they?; formation of emulsions; stability|
|4:30||Summary of Day 1|
Tuesday, April 4th
|8:30||Day 1 Questions|
|8:45||Flavor Generation & Processing: mechanism of flavor formation; enzymatic vs. non-enzymatic|
|10:30||Flavor Encapsulation: delivery of flavor; encapsulation formation; stability|
|1:00||Interactions & Release: types of interactions; mechanisms; products; influence of interactions on flavor release|
|2:45||Off-flavors: reactions in foods; lipid/oxidation reactions; causes; tainting/packaging|
|4:15||Summary of Course|
Meet the Instructors:
Dr. Devin Peterson
Devin Peterson, Ph.D., is the Director of the Flavor Research and Education Center at The Ohio State University. Dr. Peterson earned his doctoral degree in Flavor Chemistry (2001) at the University of Minnesota, and promptly joined the Penn State faculty in the Department of Food Science for eight years. In 2004 he received the Presidential Early Career Award for Scientists and Engineers (PECASE), which is presented by the White House Office of Science and Technology Policy as the nation's highest recognition of scientific professionals at the start of their independent research careers. In 2009, he joined the University of Minnesota as an Associate Professor and was promoted to Professor in 2014. In 2011, he and his team developed the Flavor Research and Education Center (FREC) as an academic-industry consortium with a mission of working with the food industry as a whole to develop healthier food choices with higher product acceptability. FREC is now located at The Ohio State University, as part of the discovery themes initiative - a unique investment in agriculture research. Dr. Peterson’s research efforts focus on food flavor and related chemistry with particular emphasis on flavor characterization (taste, aroma, chemesthetic, mouthfeel), flavor generation, taste-aroma interactions and modulation, and flavor delivery.
Dr. Gary Reineccius
Gary Reineccius, Ph.D., has been actively involved in flavor research for more than 46 years. During this time he has published over 230 research articles, spent sabbatical leaves with Fritzsche Dodge and Olcott (New York, flavor creation and production), Nestle (Switzerland, process flavors) and Robertet S.A. (France, taste modifiers and manufacturing), and taught formal courses in Food Chemistry, Food Analysis, Food Processing I and II, Current Issues, Flavor Technology, and Flavor Chemistry. There are few areas related to food flavors that Dr. Reineccius has not conducted research on. He has tended to follow the needs of the industry which have evolved over time. His greatest interest currently lies in flavor encapsulation, emulsions and flavoromics (chemometrics as applied to flavor chemistry). Dr. Reineccius is the longest tenured faculty member in the Dept. of Food Science and Nutrition at University of Minnesota - Twin Cities.