THE BRITISH SOCIETY OF FLAVOURISTS |
|
WELCOME TO THE WEBSITE OF THE BRITISH SOCIETY OF FLAVOURISTS The British Society of Flavourists was founded in 1970 to promote the interests of individuals working within the Flavour Industry. Membership is now in excess of 600 individuals, including flavourists, technologists, marketing and sales. The day-to-day running of the Society is in the hands of the council which is elected at the Annual General Meeting. Throughout the year a series of evening lectures are held at selected UK locations on subjects that are of interest to the membership as a whole.
These range from academic technical presentations given by university lecturers to wine tutored tasting sessions. For the sixth time the BSF together with Reading University has provided a flavourist training course for junior flavourists. This has been revised following positive comments on the 2007 course. For a summary and details of the 2007 course click here. For brochure for proposed 2008 course click here. Several larger-scale events are hosted every year by the Society for the benefit of its members. Included in this is the annual symposium when a full day of lectures is planned on a broad spectrum of topical and interesting subjects. This year sees the symposium hosted at the same location as last year - Whipsnade Wild Animal Park Conference Centre. The Annual General Meeting is also included in the programme for the symposium.A Golf Day is organised every year and this year is no exception with a full day of golf and dinner at Wychwood Park. The social event of the year is the Gala Night held in London. This prestigious dinner dance has become a 'must' for many within the society. As well as the wonderful atmosphere that is created, a substantial amount of money is raised for charity every year. In 2006 the BSF raised £4500 for 'The Lord's Taverners' which was presented before the BSF Christmas lecture. During this evening the winner of the Hugh Davis award is announced. This is presented to the salesperson whose manner in conducting their business is considered by their clients to be in the best Hugh Davis tradition. We are always trying to introduce new events and to keep pace with the ever-changing environment that our industry is a part of. We welcome any ideas that members may have for events for the coming year. Also any comments that members have on current events would be greatly appreciated. During last year recent copies of the BSF newsletter "News & Views" have been made available in the archive section of our website. For the benefit of our student members we have added a comprehensive list of books and journals on flavour related topics We look forward to the continued support of our existing members and to welcoming new members to our ever-growing Society. |
|
To contact the BSF, please click here |
