Short Courses

FREC Short Courses

Since the inception of the Flavor Research and Education Center in 2011, our short courses have been offered annually and have earned a reputation among industry participants of providing a highly valuable training experience.  Course topics have ranged from "Off-Flavors" to "Emulsions, Encapsulation, and Delivery" to "State-of-the-Art: Analytical Instrumentation."  We strive to continually deliver relevant and pertinent information. To be added to our short course community, where you will receive updates on FREC short courses and related training information, please email Julie Peterson at peterson.910@osu.edu

Current short course offering:

Survey of Flavor Technology: Applications and Interactions (Live Virtual Short Course)
 
Date:
July 28-30, 2020
 
Credits:
14.00 CH

This course provides you an overview of flavor chemistry and technology, interaction of flavors with food ingredients, application of flavors in food products, and the assessment of flavor quality changes. This two-day face-to-face course covers in-depth training about the physical and chemical composition of flavors, sensory evaluation and descriptions of flavors, and the regulatory framework for use of flavor ingredients in the food and beverage industries. Interactive hands-on activities will ensure your understanding of key points in the lectures.

For more information and to register, please click here.