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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.

bsf quiz night 2014

The twelfth BSF Quiz Night will be held again in the all new Irish Centre, Manor Fields, Fenny Stratford, Milton Keynes on Wednesday 15 October 2014. The team entry costs will be £25.00 per team and are discounted for teams with at least two BSF student members to £20.00 per team. Due to the popularity of this event places may have to be limited and therefore early entry is advised.

This event will be organized by Marcel Aarts supported by Quizmasters Mal Nally & Mike Touhy.

We are expecting another enjoyable evening with many teams there competing for the prestigious BSF QUIZ TROPHY and the obvious “bragging rights”!! The team cost will include a choice of meal.

Drinks can be purchased from the cash bar. There will be individual prizes for members of the winning team and runners up. Teams will be of 5 (maximum), which must include at least 2 BSF members.

The Quiz will start at 7.30pm; there will be 10 rounds of 10 questions with a break for the food half way through the evening.  

flavourist course 2014

Twelve delegates attended the course at Reading from 6th to 23rd May. Once again they came from around the world; countries including Austria, Greece, Ireland, Italy, Japan, Mexico, Papua New Guinea, Poland, Vietnam, Singapore and the United Kingdom.

The course is organised and taught jointly by members of the BSF and the Department of Food and Nutritional Sciences at the University of Reading and is sponsored by IFEAT. The teaching comprised a series of lectures on key topics related to flavour creation, and practical work tasting key raw materials, and during the final week, creating flavours.

Jack Knights, Dr Richard Clark and Brian Grainger introduced a wide range of key raw materials to taste, both natural and nature identical, including some key high odour impact raw materials. John Forbes of R C Treatt gave in-depth presentations of citrus and mint oils, from crop harvest to fractionated isolates. The use of other herbs and spices and their processing into essential oils and extracts were explained by Len Gates.

The University of Reading’s Flavour group gave presentations on flavour chemistry (Prof Don Mottram), flavour interactions with food matrices (Dr Jane Parker), and an afternoon was spent in the analytical labs with Drs Jane Parker and Steve Elmore providing first-hand experience of modern techniques in flavour analysis.

During the second week a field trip was arranged to visit Lionel Hitchen (Essential Oils) Ltd. in Hampshire. Having discussed and tasted essential oils and oleoresins in earlier lectures, the group was now able to see them produced at the factory.  Many thanks to LHEO for the excellent tour and presentations.

Very practical advice on flavour formulation and flavour release was given by Richard Clark. These would prove helpful during the final week’s creation exercise. Joy Hardinge gave important and practical information on international legislation related to flavours.

At the end of the second week Dr David Baines gave detailed and very entertaining presentations on savoury flavours and Maillard reaction chemistry. This included practical demonstrations of process flavour reactions. Richard Seal lectured on seasonings. Dr David Rowe gave an overview of high impact materials for savoury flavours, including many samples to smell. Several of these would prove valuable during the third week’s flavour creation work.

Theory and practical demonstrations of spray drying were shown by Keshavan Niranjan, who also gave a tour of the University's extensive pilot plant.

A key component of the course is for the participants to create flavours that are presented to the group, and to the flavourist judges. Each participant was required to create a strawberry flavour, plus one other flavour of their own choosing. The results showed good creativity and in many cases very authentic profiles. Each year IFEAT awards a prize of admission to their annual Conference to the student adjudged by the flavourist lecturers to have demonstrated the most improvement in flavour creation ability over the course.

The lecturers were unanimous in judging the prize winner as Valentina Bongiovanni of Kerry. Her Apricot Flavour creation was outstanding, very authentic tasting and an elegant formula. The Strawberry Flavour she created used novel ingredients and produced an excellent blended flavour.

On the last day, the participants sat a short examination, covering points that were brought up in the lectures and practicals. All successfully passed, and are now BSF members for the next year.

The students were a pleasure to work with. Social events included an excellent wine tasting organised by the University Senior Common Room, and the course dinner at Heston Blumenthal’s Hind’s Head restaurant in Bray.

Many thanks to Reading’s Yvonne Harewood for all her work to make the course run very smoothly.

The lecturers are all looking forward to the 2015 course, for which we understand several students have already applied!  

flavour course 2014

B. Kapusta, A. Albertino, B. Grainger, Dr. R Clark, Prof D. Mottram, R. Najar Vilchis, M. Urban-Klik, Dr. D. Baines.
Front: P. Tsitlakidou, L. Cai, A. Rooney, V. Bongiovanni, H. T. Tran, J. Knights, T. Nishizawa, T. Nakazato, J. Villalba  

golf day 2014

For those golfing members who didn’t attend this year you missed an excellent day on the magnificent course at St Pierre and a splendid evening in the oak-paneled dining room at the club.

Despite efforts to wrest the BSF trophy from his grasp this year’s winner with a Stableford score of 36 points was once again David Woollin of Orkla Foods.

Nearest the Pin : Michael Torre (F D Copeland)

Longest Drive: Janis Sinton (Tastetech)

Other scores of 20 and over were as follows:

Michael Torre (F D Copeland) 31
Trevor Browne (Optitaste) 30
Keith Clarke (Orkla Foods) 27
Laurent Venzi (IFF) 26
Nigel Crane (Essential Cuisine) 24
Stephen Ellis (Silesia) 20
Daniel Hickey (All-in-All Ingredients) 20

A few players didn’t quite make the 20’s - I’m sure we will be getting in some much needed practice for next time!

A big thank you goes to the companies who sponsored this year’s prizes:

Essential Cuisine
F D Copeland
F&F Projects Ltd
Orkla Foods UK plc
Optitaste Ltd
Marriott St Pierre

There was obviously some concern about the low turnout for this year and the Council would really appreciate your feedback (in confidence if you prefer) to let us know what can be done to encourage a better attendance for next year. Was it too expensive? Was the location not ideal? Was the date/day of the week not suitable? Etc.etc.

If any golfing members would like to organize the 2015 event then please let us know as fresh ideas are always welcome.

Please send your comments by email to danny.hodrien@fandfprojects.com  

gold day winner 2014

Picture: This year’s winner David Woolin being presented with the BSF trophy by Danny Hodrien.

table talk 2014

The Table Talk exhibition held in Amsterdam on March 6th was a resounding success with a record number of delegates and exhibitors attending. In total 180 people registered which represented the maximum number permitted for the venue. Unfortunately some people applied late and were assigned to the waiting list and in the end some of these were unable to attend. There is a message there for next year - register in good time to secure a place.

We do not intend to make the exhibition any larger in future years because by the nature of the event we need to balance the number of delegates with the number of exhibitors. We had 24 exhibitors this year and there were 14 sessions of presentations so one delegate could only see 14 offerings from supplier companies. The sessions were a feast of flavour ingredients with 24 simultaneous sessions running at the same time throughout the day. In total 250 materials were on show ranging from flavour chemicals, flavour extracts, essential oils, HVPs, yeast extracts and meat powders/meat extracts.

Some of the more unique offerings were Sichuan extracts from Kancor Ingredients that produced an impressive sanchool tingle on the tip of the tongue, yeast extracts from Yeastock applied to sweet products that enhanced sweet notes, odourless and tasteless cooling compounds from Renessenz and a concentrated water extract produced from French oak staves from Treatt. Selected materials from each exhibitor are featured <here> (This will open a new window in your browser). Contact e-mail addresses are supplied if readers are interested in obtaining samples.

Next year the exhibition will be held again in Amsterdam on the first Thursday of March. An equivalent exhibition is planned to be held in Singapore in May 2015. 


lorenzo schiavone

All flavourists should attend the “Flavourist Training Course” in Reading; the best flavourists I know have done it.

What I have learned in three weeks is just amazing: reaction flavours, top notes formulations, blends, analysis, legislation. What I found very effective is the practical participation which allows the students to apply what they have learned during the lectures. The course was very useful and I am glad to have participated at it getting knowledge from the teachers who are happy to share information with the students. The Reading Course was an opportunity to meet flavourists from different companies and start to create network connections as well as friends.

This year I was awarded the best student prize and as such I was able to attend the annual IFEAT conference in San Francisco. It was a wonderful experience, the city is incredible and I met a huge number of people: suppliers, customers and competitors. The IFEAT conference is the greatest opportunity to understand just how big the flavour industry is.

The main topic of the conference this year was sustainability with lots of lectures about sustainable growth given by experts. Also very interesting was the trade exhibition where it is possible to discover new raw materials and suppliers.

bsf logo
Forthcoming Events at the British Society of Flavourists.
events dates
BSF Quiz Night
Wed. 15 October 2014
Venue: Irish Centre, Manor Fields, Fenny Stratford, Milton Keynes.

BSF Flavour Ingredients Table Talk Exhibition Thurs. 5 March 2015
Venue: Barbizon Palace Hotel, Amsterdam.

BSF Flavourist Training Course
5 - 22 May 2015
Venue: Department of Food and Nutritional Sciences, University of Reading. 
For further information on BSF events please contact: secretary@bsf.org.uk
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