The BSF is delighted to welcome prof. Andy Taylor fo
r his talk: "Predicting sensory properties from flavour formulations
- Dream or reality?"
Buy Ti
ckets
We are joined by Andy Taylor, who studied B
iochemistry in Aberystwyth and Cardiff, followed by research in Berlin on r
adioactive pharmaceuticals for potential cancer treatments. He then joined
the Food Science group at the University of Nottingham and focused on flavo
ur research, which led to the development of the MSNose and many publicatio
n about aroma release during eating and the interactions between taste, sme
ll and rheological properties that define the overall flavour of foods. Alo
ng the way, he set up a spin out company (Flavometrix) to apply the basic p
rinciples of flavour release to commercial situations and provided contract
research to a wide variety of food, drink and flavour companies from the U
SA to Japan. In 2010, Andy left the University to focus on Flavometrix but
an opportunity to join Mars Petcare R&D at Waltham to lead a large team
was impossible to turn down and led to a further 6 years working on cat an
d dog flavour preferences. He is still working through consultancy with som
e long term partners and by supporting student and research groups at the U
niversity of Nottingham
Abstract
At the moment there is much ta
lk about AI and how it is being increasingly used to predict outcomes in ga
mes like Chess and Go and in applications like protein folding or image ana
lysis to identify tumours. It has also been proposed that AI could make fla
vourists redundant as it will ultimately predict the perceived flavour of a
formulation from its chemical composition – a worrying trend for members o
f the BSF! This talk will analyse the issues around using AI in flavour pre
diction and the value of such programs if they are actually developed.
X-ALT-DESC;FMTTYPE=text/html:
The BSF is delighted to welco
me prof. Andy Taylor for his talk: "Predicting sensory properties fr
om flavour formulations - Dream or reality?"
