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 course will run flexibly in 2026. Each of the first 4 days will begin with a live interactive class with leading academics, which you can join online or in person. For the rest of the day you will study a series of electures and videos, including quizzes to check your understanding of the material. These will all be available to study online. Then, on Friday 24 April there is the option to join us at our Sutton Bonington campus for practical work in our state of the art laboratories. This is a useful, but not essential part of the course.

Please book your place using this booking system. We will then contact you to discuss your preferred participation method - online or in person.

Course Description

• 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 Formulation and Applications - case examples; industrial applications.