BSF 50th Anniversary - Analysis of Flavours - John Points and Steve Elmore
Thursday 26 November 2020, 18:30 - 19:30
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Location Online (Zoom)


Our third online lecture event to celebrate our 50th Anniversary!

Back to back lectures with Dr. Stephen Elmore, Associate Professor in Food and Nutritional Science at the University of Reading and John Points, Food Analysis Consultant.


Dr. Steve Elmore will begin and take us on a journey of flavour analysis, starting from when the BSF first formed 50 years ago, to the present day.

Fifty Years of Flavour Analysis

Instrumental analysis of flavour was in its infancy when the BSF was first formed. This presentation will compare the techniques that were in use in 1970 with those currently available, paying tribute to the pioneers that provided the tools that the modern flavour chemist takes for granted.


John Points will follow with his presentation on:

Assuring Authenticity: The Role of Analytical Testing

There has been a focus in the past decade on proving that food “is what it says it is”, particularly when it comes to on-pack claims about provenance or variety. Fraud Vulnerability Analysis and Critical Control Points (VACCP) is a key aspect of formal Food Safety Management systems, and brand owners are obliged to challenge the provenance of their flavouring ingredients. John will discuss how risk-based testing plans fit into a holistic supply chain assurance policy, the use and limitations of analytical results, and the need to understand the context and principles of the test methods that sit behind a results certificate.


The free event is open to all BSF members. You will be asked to confirm you have a fully paid-up subscription, and to provide your membership number. Once, you have registered, you will receive an e-ticket to access the event online. If you are not yet a BSF member, you can still register for a £20 non-member ticket (or £5 for students).


Dr. Stephen Elmore

After completing a Ph.D. on the flavour of instant coffee, Stephen Elmore worked as mass spectroscopist at the Institute of Food Research, Reading, for 6 years. There he published papers on flavour extract authenticity and the measurement of flavour release in model systems.

In 1995 he joined the University of Reading, to undertake research into the effect of animal diet on the flavour of cooked beef and lamb. Manipulation of the lipid composition of cattle and sheep can provide lamb and beef with improved nutritional value. He has published work showing that dietary lipid supplements high in polyunsaturated fatty acids affected the flavour profiles of cooked meat.

Since 2002 he has been involved in the study of acrylamide, a potential carcinogen found in baked and fried foods. Initially he investigated the relationship of acrylamide with its precursors and also its relationship with flavour formation. This work was part of a project examining the effect of processing conditions on acrylamide levels in potato, rye and wheat. Most recently he has been part of a project examining how agronomic practice and cultivar may impact on levels of acrylamide and its precursors in potatoes.

Since 2008 Steve has worked for the Flavour Centre, which is a commercial venture, solving flavour-related problems for the food industry.

John Points

John Points, (John Points Consulting), is an internationally-recognised expert in the regulatory and practical aspects of the analysis of chemical residues in food, authenticity testing, and the application of risk-based approaches to sampling plans and testing criteria.

Having spent first half of his career with LCG as Operations Manager and then as Company Chemist at Sainsbury's, John has been a Consultant Analytical Scientist for the last 7 years. His specialties include providing advice and training to the food industry on the assessment and management of chemical risks in the supply chain; contaminants, authenticity and adulteration. John advises on policy, appropriate and risk-based testing, test methods, selection and management of outsourced laboratories and interpretation of results.

John provides training programmes, for food industry technical teams, for National Authorities trading with the EU, and for laboratory scientists. John is member of the UK independent Expert Committee on Pesticide Residues in Food.