Course Objectives
Understanding flavour and its interactions with food ingredients and food processing helps food scientists design and manufacture great tasting food products.
Our goal is to help you develop these skills so you can create better tasting food products more quickly and efficiently.
The 5 day Food Flavour programme will teach you how flavours can be generated, analysed, delivered and commercially exploited, incorporating fundamental science, the latest research advances in flavour, relevant scientific case studies and industrial applications.
How Will I Learn?
The course runs flexibly using a range of learning techniques including live interactive classes with leading academics, electures, videos and quizzes (all of which can be studied on campus or online) and practicals in the state of the art laboratories at our Sutton Bonington campus.
Each of the first 4 days begins with a live interactive class which you can join online or in person. For the rest of the day you study a series of electures and videos, including quizzes to check your understanding of the material. These are all available to study online as well. Then, on the final day there is the option to join a series of practical classes in our Sutton Bonington laboratories. This is a useful, but not essential part of the course.
Is This For Me?
The course is relevant to food technologists, flavour application specialists and developing scientists in the food, drink or flavour industry, within both SMEs and larger food and drink companies - and to students who wish to broaden their experience and subsequently enter the food industry. Relevant experience in the food industry, or undergraduate level food science or technology training will prepare delegates for the course.
The benefits of the course are clear from feedback from our previous delegates:
"The lectures are well paced - I think I prefer them online as I can pause and catch up with my notes before continuing! I like the little check in quizzes - always a useful tool to check your understanding"
"I enjoyed case studies and practical course material"
"A big thank you to you all, I felt very welcome and included in this course"
The video below features some of our delegates who have attended previous face to face courses:
Training Course Content and Learning Outcomes
- Understanding Flavour Compounds - flavour chemistry; their biological origins; flavour generation; flavour carrier systems;
- Measuring Flavour - flavour analysis (volatile and non-volatile) theory; practical approaches to flavour analysis; analytical techniques and scenarios;
- Flavour Release - orthonasal and retronasal aroma delivery; oral processing/mouth physics; in-vivo flavour delivery; taste-aroma interactions;
- Flavour Applications - case studies and industrial applications.
By the end of the course you will be able to:
- Compare the chemical basis for flavour generation in fresh and processed foods.
- Explain the basis for flavour release from foods during oral consumption.
- Construct complex flavour blends from individual components.
- Recommend appropriate analytical approaches for flavour analysis.
Meet the Trainers
The course is led by Dr Ian Fisk, Professor of Flavour Chemistry at the 糖心原创's Division of Food, Nutrition and Dietetics, and Dr Nicole Yang, Associate Professor in Flavour Science. We are also delighted to welcome industry experts as part of the teaching team. Read more about the team here.
Hear more about the course from Ian Fisk and his Nottingham team here.
Costs
We are pleased to offer an early bird registration fee of £1950 for bookings made by Friday 15 January 2027.
After this date the course fee will rise to £2250 for bookings made by Friday 19 March, and then £2500 for last minute bookings. The deadline to register is Monday 12 April 2027.
For further information or to find out about discounts for multiple delegate bookings, please contact jennifer.drury@nottingham.ac.uk.