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* January - Visit: Chilford Hall
Winery by Simon Alper at Chilford, Cambridge
* February - Lecture: Cheesemaking,
Art or Science? by John Holland (Carbery Food Ingredients)
at Novotel, Stevenage
* March - Lecture: The creation of
Thorntons 2001 Easter Range by Barry Colenso and
Sue Stone (Thorntons) at Nottingham University
* April - Lecture: The Good, the
Bad and the Smelly by David Rowe (Oxford Chemicals)
* May - BSF Annual General Meeting
* June - 30th BSF Annual Symposium
at Birmingham Botanicals Gardens:
The Future for the Flavour Industry
in the Global Market Place by Hugo Bovill (R.C.
Treatt Plc.)
High impact aroma chemicals: Past
& Future by David Rowe (Oxford Chemicals)
The Art & Science of Making Quality
Sauces by Dave Cook (Nottingham University)
From the Retailer's Perspective
by Dorothy Cullinane (Sainsbury's)
The Challenge of Incorporating Botanical
Extracts into Foods & Beverages by Keith Helliwell
(William Ranson Ltd.)
* June - BSF Golf Day
at Mottram Hall, Prestbury, Cheshire
* Joint BSF / Leatherhead Food RA Course:
An Introduction to Flavours and their Applications at
Leatherhead
* September - Visit: Vimto Soft Drinks
at Warrington
* October - Double Bill Lecture at Reading University:
Bill Littlejohn Memorial Lecture: A
literary approach of the flavour industry, Ah, but a man's
reach should exceed his grasp, or what's the heaven for?
by Colin Scott (Ungerer)
Bill Waygood Lecture: The
use of Tapiocaline in low fat yoghurt by Alix Dubert
(Student)
* 24th November - BSF Annual Gala
Night at Royal Lancaster Hotel, London
* 5th December - Double Christmas Lecture at Sunley
Managment Centre, Northampton University:
Spicing up Christmas
by Valerie L'Hours (McCormick Flavour Group)
Sherry Tasting by Bryan
Buckingham (Sherry Institute)
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