Join us online June 22-24

The online workshop will be held 2:00 - 5:00 pm CST each of the three days.

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. You will receive 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.


Agenda Overview

Day 1

  • Sensory Understanding of the Eating Experience
  • The Science of Culinary Techniques
  • Interaction of Flavors with Carbohydrates, Proteins and Lipids
Day 2
  • Monitoring Flavor Quality with Analytical Methods
  • Tastants and Taste Modulation
  • Encapsulation of Flavors – Applications and Benefits

Day 3

  • Flavor Reactions – Process and Savory Flavors
  • Interactions of Flavors with Food Systems
  • Beverage Flavors
  • Interactive Flavor Development Session

 

IFT Members Save on Registration Fees

  • IFT Member: $600
  • Non-Member: $765
  • Student: $300
  • Don't wait to register!
    • $50 Late registration fee (one week before event- June 15)
    • $50 Same day event registration fee

Registration is closed.

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Instructors

Robert McGorrin

Lead Instructor
Robert McGorrin, PhD, CFS
is Professor of Food Science & Technology at Oregon State University. From 2000-18 he served as Department Head of Food Science and 2006-07 he was Interim Superintendent of OSU’s Food Innovation Center. Dr. McGorrin teaches courses in Flavor Chemistry, Food Chemistry, and Dairy Processing. Among his publications in flavor chemistry.

Dolf DeRovira Dolf DeRovira is a Flavor Chemist and President of Flavor Dynamics, Inc. He holds a joint patent with the Monell Institute in Philadelphia, Pennsylvania, and has taught courses on Flavor Descriptive Nomenclature, Sensory Evaluation and Flavor Technology throughout the world.
Cesar Kenaan

Cesar Kenaan, PhD is the Senior R&D Manager at Kerry Taste and Nutrition. In his role he oversees Kerry's Savory Flavors Creation group which works closely with customers to create great tasting and clean label flavor solutions.

Devin Peterson Devin Peterson, PhD, is a Professor in the Department of Food Science and Technology at The Ohio State University. During his tenure at Penn State, in 2004 he received the Presidential Early Career Award for Scientists and Engineers (PECASE).
Gary Reineccius Gary Reineccius, PhD, is a Professor Emeritus in the Department
of Food Science and Nutrition at the University of Minnesota. He
has been actively involved in flavor research for more than 49
years. During this time, he has published over 240 research articles.
Jason Ridgway Jason Ridgway is the Sensory & Consumer Science Director of the Technical Innovation Center at McCormick & Company, Inc. Previously at McCormick, Jason served as a Senior Sensory Analyst.
Frank Vollaro Frank Vollaro has been in the flavor and fragrance industry for 48
years, with the last 28 with Comax Flavors. As Director of
Analytical Labs at Comax Flavors, Mr. Vollaro directed the QC
and Research Functions, using GC and GC/MS in the analysis of
flavorings, food products that contain flavorings and their related
raw materials.
Stephen Wolf Stephen Wolf, CFS, is the Senior Director Technology &
Compliance at Robertet Flavors has over thirty-five years of
product development experience. He has spent over twenty years
at Robertet working with clients to develop and improve the flavor
characteristics of their products.