THE BRITISH SOCIETY OF FLAVOURISTS
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3rd - 20th
May 2005
The emphasis in the first five days was on practically tasting, smelling and getting to know and recognise the utility of about one hundred nature identical raw materials of importance in flavour creation. This was intended to provide a methodology for the evaluation of any new raw material that they might encounter in the future. The delegates were required to use the knowledge gained during this process to create simple flavourings. In addition lectures were provided on flavour chemistry, biochemistry and analysis. The emphasis in week two was on natural raw materials including essential oils, oleoresins and other extracts of importance to the industry. Again the practical use of these materials in flavour creation, particularly in conjunction with nature identical raw materials, was emphasised. During this second week there was also a visit to, and a presentation by, a flavour company specialising in the cultivation and manufacture of English essential oils and extracts. This visit included a review of different methods of physical extraction of vegetable source materials including steam distillation, high-vacuum distillation, vacuum fractionation and liquid and supercritical CO2 extraction followed by a factory tour to demonstrate them being used. Lectures during the second week were on subjects as diverse as flavour legislation, process flavour chemistry, delivery systems and practical flavour processing. During the third week the delegates continued to create flavourings, having available all the raw materials that they had previously evaluated. These flavourings became increasingly sophisticated as the delegates became more skilled and confident. Pilot scale spray drying of two flavours that they had created was also undertaken. Sensory and analytical evaluation of the results against the starting flavours demonstrated the effect of spray drying and the need to compensate for changes that occur during the process. Throughout the course, particularly in weeks two and three, the emphasis was on practical flavour creation and the evaluation by the group on the sensory characteristics of the results. Guidance was provided during this time by experienced flavourists from the BSF. Finally each candidate was required to demonstrate at least one of their creations in an easy-to-prepare application and to complete a written examination as part of their final assessment. All eight candidates passed with flying colours and were presented with their certificates by the Head of the School of Food Biosciences and BSF student membership by the BSF Chairman of the organising committee at the course dinner. We wish to thank the lecturers, all of whom were either BSF members or staff in the university. We also express our gratitude to the companies who provided raw material samples and other teaching aids and to BSF and IFEAT for their financial support for the course. Next year's course is scheduled to start on Tuesday 2
May 2006 and can accommodate a maximum of ten candidates. If you are
interested in taking part please contact Prof. Don Mottram at Reading
University (tel:+44(0)118 378 8712; Fax +44(0)118 931 0080; e-mail:
d.s.mottram@reading.ac.uk) or Jack Knights, BSF Hon. Treasurer, (tel:+44(0)1604
412725; e-mail: jacknights@aol.com). For brochure of proposed 2006 course click here |
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8th June 2005
Beverage Legislation Update Sweeteners in Beverages Fruit Juice Fashion Healthy Beverages Trends in the Japanese Soft Drink Market More details in the news and views Autumn 2005 (see archives pages).
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THE BSF QUIZ NIGHT The contestants assembled at the bar in good time for the start at 7.30 only to be informed that Mal Nally, the quizmaster had arrived at 7.15 and suddenly decided that he had left some vital information (the answers?) at home and raced off to recover it. However, that left a further half hour to down a few more pints. The delayed start meant that the first half had to be taken at a sprint in order to make sure that the fish, chicken or pie and chips would not be cold. In fact it went so fast that there was barely time to write the answers down before the next impossible question was posed. After the supper and a few more drinks the quiz resumed at a more civilised pace. This was of little help to the Council team who didn’t know the answers to some of the questions at whatever speed they were posed. We had a feeling that questions on modern pop music were rather outside our experience and maybe we should import a 20-year-old ‘ringer’ for next year. When it came to the final reckoning it was announced that the winners were “BOFS” ("Borthwicks Old Fellows") consisting of Katrina Barker, Colin Scott, Philip Bouch, David Anthony and Marcel Aarts, who were duly presented with the trophy and ten bottles of red and white wines. The runners-up were the Endeavour ‘B’ team consisting of Richard Hooper, David Mullen, Ray Blewitt, Vinnie Collins and Roger Lilley who were presented with five bottles of red wine for their efforts. Finally Mal and Mike, the quizmaster team, were thanked and each presented with a bottle of whiskey, Irish of course. The evening was a great success and it is hoped that the BSF will continue to hold it next year. So, if you fancy your chances, you’d better get into training right now. Jack Knight
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1 st December 2005
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2nd - 19th May 2006
The emphasis in the first five days was on practically tasting, smelling and getting to know and recognise the utility of about one hundred nature identical raw materials of importance in flavour creation. This was intended to provide a methodology for the evaluation of any new raw material that they might encounter in the future. The delegates were required to use the knowledge gained during this process to create simple flavourings. In addition lectures were provided on flavour chemistry, biochemistry and analysis. The emphasis in week two was on natural raw materials including essential oils, oleoresins and other extracts of importance to the industry. Again the practical use of these materials in flavour creation, particularly in conjunction with nature identical raw materials, was emphasised. During this second week there was also a visit to, and a presentation by, a flavour company specialising in the cultivation and manufacture of English essential oils and extracts. This visit included a review of different methods of physical extraction of vegetable source materials including steam distillation, high-vacuum distillation, vacuum fractionation and liquid and supercritical CO2 extraction followed by a factory tour to demonstrate them being used. For the first time this year two days were devoted to the creation, production and evaluation of modern savoury flavours. This proved to be of outstanding interest to the delegates and will be incorporated in the 2007 course. Lectures during the second week were on subjects as diverse as flavour legislation, process flavour chemistry, delivery systems and practical flavour processing. During the third week the delegates continued to create flavourings, having available all the raw materials that they had previously evaluated. These flavourings became increasingly sophisticated as the delegates became more skilled and confident. Throughout the course, particularly in weeks two and three, the emphasis was on practical flavour creation and the evaluation by the group on the sensory characteristics of the results. Guidance was provided during this time by experienced flavourists from the BSF. Finally each candidate was required to demonstrate at least one of their creations in an easy-to-prepare application and to complete a written examination as part of their final assessment. All eight candidates passed with flying colours and were presented with their certificates by the Head of the School of Food Biosciences and BSF student membership by the BSF Chairman of the organising committee at the course dinner. We wish to thank the lecturers, all of whom were either BSF members or staff in the university. We also express our gratitude to the companies who provided raw material samples and other teaching aids and to BSF and IFEAT for their financial support for the course. Next year's course is scheduled to start on Monday 30th April 2007 and can accommodate a maximum of ten candidates. There are already several bookings and expressions of interest. If you are wish to register to take part please contact Prof. Don Mottram at Reading University (tel:+44(0)118 378 8712; Fax +44(0)118 931 0080; e-mail: d.s.mottram@reading.ac.uk) or Jack Knights, BSF Hon. Treasurer, (tel:+44(0)1604 585390; e-mail: jacknights@aol.com). 30th April - 18th May 2007
The emphasis in the first five days was on practically tasting, smelling and getting to know and recognise the utility of about one hundred raw materials of importance in flavour creation. This was intended to provide a methodology for the evaluation of any new raw material that they might encounter in the future. The delegates were required to use the knowledge gained during this process to create simple flavourings. In addition lectures were provided on flavour chemistry, biochemistry and analysis. The emphasis in week two was on natural raw materials including essential oils, oleoresins and other extracts of importance to the industry. Again the practical use of these materials in flavour creation, particularly in conjunction with nature identical raw materials, was emphasised. For the second time this year two days were devoted to the creation, production and evaluation of modern savoury flavours. This proved to be of outstanding interest to the delegates and will be incorporated again in the 2008 course. Lectures during the second week were on subjects as diverse as flavour legislation, process flavour chemistry, delivery systems and practical flavour processing. During the third week the delegates continued to create flavourings, having available all the raw materials that they had previously evaluated. These flavourings became increasingly sophisticated as the delegates became more skilled and confident. During this third week there was also a visit to, and a presentation by, a flavour company specialising in the cultivation and manufacture of English essential oils and extracts. This visit included a review of different methods of physical extraction of vegetable source materials including steam distillation, high-vacuum distillation, vacuum fractionation and liquid and supercritical CO2 extraction followed by a factory tour to demonstrate them being used. Throughout the course, particularly in weeks two and three, the emphasis was on practical flavour creation and the evaluation by the group on the sensory characteristics of the results. Guidance was provided during this time by experienced flavourists from the BSF. Finally each candidate was required to demonstrate two of their creations in an easy-to-prepare application and to complete a written examination as part of their final assessment. All nine candidates passed with flying colours and were presented with their certificates by Prof. Don Mottram of the School of Food Biosciences and BSF membership by the BSF Principal Lecturer, Jack Knights, at the course dinner. We wish to thank the lecturers, all of whom were either BSF members or staff in the University and Bob Swaine an experienced flavorist from P&G US. We also express our gratitude to the companies who provided raw material samples and other teaching aids and to BSF and IFEAT for their financial support for the course. Next year's course is scheduled to start on Tuesday 6th May 2008 and can accommodate a maximum of ten candidates. There are already several bookings and expressions of interest. If you are wish to register to take part please contact Prof. Don Mottram at Reading University (tel:+44(0)118 378 8712; Fax +44(0)118 931 0080; e-mail: d.s.mottram@reading.ac.uk) or Jack Knights, BSF Hon. Treasurer, (tel:+44(0)1604 585390; e-mail: jacknights@aol.com). |
| Previous online full report can be found in the BSF archives. |
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To contact the BSF, please click
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The
third British Society of Flavourists training course for flavourists
was held in May 2005 at the University of Reading, School of Biosciences,
in conjunction with the University. The course duration was three weeks
and was attended by eight trainee flavourists from UK, Japan, North
& South America and South Africa.
Drink Market Trends, Global & European Perspectives
This years quiz night took place on Friday 7th October at the new Irish Centre in Milton Keynes. There were 13 teams (a record number for the event) and even two players, Maggi and Gareth Williams, especially flown in from Australia to try to boost the depleted Council team. They were actually on holiday in UK but that doesn’t sound such a good story. Paul Filby decided not to take part as he had a good enough excuse (his leg in plaster) to avoid being humiliated for the second year running.
Alan Topliss from Topliss Associates Ltd. Was kind enough to come along with his wife to give our societies traditional ‘boozy’ Christmas lecture on;
The fourth British Society of Flavourists training course for potential creative flavourists was held in May 2006 at the University of Reading, School of Biosciences, in conjunction with the University. The course duration was three weeks and was attended by eight trainee flavourists from UK, Holland, USA, Russia and Slovenia.