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BEGIN:VEVENT
UID:b6604568fcf50d5ef13f142fb889fb45
CATEGORIES:Public Events - Lectures
CREATED:20220106T090603
SUMMARY:Webinar Andy Taylor: Predicting sensory properties from flavour formulations  - dream or reality?
LOCATION:Online (Zoom)
DESCRIPTION:\n\n\nThe BSF is delighted to welcome prof. Andy Taylor for his talk: "Pred
 icting sensory properties from flavour formulations - Dream or reality?"\nB
 uy Tickets on Eventbrite (https://www.eventbrite.co.uk/e/andy-taylor-predic
 ting-sensory-properties-from-flavour-formulations-tickets-258715102837)Buy 
 Tickets\n// We are joined by Andy Taylor, who studied Biochemistry in Abery
 stwyth and Cardiff, followed by research in Berlin on radioactive pharmaceu
 ticals for potential cancer treatments. He then joined the Food Science gro
 up at the University of Nottingham and focused on flavour research, which l
 ed to the development of the MSNose and many publication about aroma releas
 e during eating and the interactions between taste, smell and rheological p
 roperties that define the overall flavour of foods. Along the way, he set u
 p a spin out company (Flavometrix) to apply the basic principles of flavour
  release to commercial situations and provided contract research to a wide 
 variety of food, drink and flavour companies from the USA to Japan. In 2010
 , Andy left the University to focus on Flavometrix but an opportunity to jo
 in Mars Petcare R&D at Waltham to lead a large team was impossible to t
 urn down and led to a further 6 years working on cat and dog flavour prefer
 ences. He is still working through consultancy with some long term partners
  and by supporting student and research groups at the University of Notting
 ham\nAbstract\nAt the moment there is much talk about AI and how it is bein
 g increasingly used to predict outcomes in games like Chess and Go and in a
 pplications like protein folding or image analysis to identify tumours. It 
 has also been proposed that AI could make flavourists redundant as it will 
 ultimately predict the perceived flavour of a formulation from its chemical
  composition – a worrying trend for members of the BSF! This talk will anal
 yse the issues around using AI in flavour prediction and the value of such 
 programs if they are actually developed.\n
X-ALT-DESC;FMTTYPE=text/html:<p><span><img src="https://www.bsf.org.uk/images/bsf/images/2022/Slide3b.jp
 g" alt="" style="display: block; margin-left: auto; margin-right: auto;" />
 </span></p><p><span></span></p><p><span><br />The BSF is delighted to welco
 me prof. Andy Taylor for his talk: "</span>Predicting sensory properties fr
 om flavour formulations - Dream or reality?"</p><!-- Noscript content for a
 dded SEO --><noscript><a href="https://www.eventbrite.co.uk/e/andy-taylor-p
 redicting-sensory-properties-from-flavour-formulations-tickets-258715102837
 " rel="noopener noreferrer" target="_blank">Buy Tickets on Eventbrite</a></
 noscript><!-- You can customise this button any way you like --><p style="t
 ext-align: center;"><button id="eventbrite-widget-modal-trigger-25871510283
 7" type="button">Buy Tickets</button></p><script src="https://www.eventbrit
 e.co.uk/static/widgets/eb_widgets.js"></script><script type="text/javascrip
 t">// <![CDATA[var exampleCallback = function() {        console.log('Order
  complete!');    };    window.EBWidgets.createWidget({        widgetType: '
 checkout',        eventId: '258715102837',        modal: true,        modal
 TriggerElementId: 'eventbrite-widget-modal-trigger-258715102837',        on
 OrderComplete: exampleCallback    });// ]]></script><p>We are joined by And
 y Taylor, who studied Biochemistry in Aberystwyth and Cardiff, followed by 
 research in Berlin on radioactive pharmaceuticals for potential cancer trea
 tments. He then joined the Food Science group at the University of Nottingh
 am and focused on flavour research, which led to the development of the MSN
 ose and many publication about aroma release during eating and the interact
 ions between taste, smell and rheological properties that define the overal
 l flavour of foods. Along the way, he set up a spin out company (Flavometri
 x) to apply the basic principles of flavour release to commercial situation
 s and provided contract research to a wide variety of food, drink and flavo
 ur companies from the USA to Japan. In 2010, Andy left the University to fo
 cus on Flavometrix but an opportunity to join Mars Petcare R&amp;D at Walth
 am to lead a large team was impossible to turn down and led to a further 6 
 years working on cat and dog flavour preferences. He is still working throu
 gh consultancy with some long term partners and by supporting student and r
 esearch groups at the University of Nottingham</p><p>Abstract</p><p>At the 
 moment there is much talk about AI and how it is being increasingly used to
  predict outcomes in games like Chess and Go and in applications like prote
 in folding or image analysis to identify tumours. It has also been proposed
  that AI could make flavourists redundant as it will ultimately predict the
  perceived flavour of a formulation from its chemical composition – a worry
 ing trend for members of the BSF! This talk will analyse the issues around 
 using AI in flavour prediction and the value of such programs if they are a
 ctually developed.</p>
CONTACT:This email address is being protected from spambots. You need JavaScript enabled to view it.
DTSTAMP:20260824T110820
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