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Food & Bio-Industry Training » Our training sessions » Flavour and food

Flavour and food

This training session aims to allow participants:

 - to improve their knowledge of the various ways of products flavouring

- to asses process impact on foodstuff transformation in order to optimize flavouring.

-to understand the influence of the product characteristics on sensory perception.

R&D, production, Quality managers, technicians and scientist...
Food, cosmetic and pharmacy companies...
  • Short sessions adapted to your industrial problems
  • Complementary presentations by specialists (researchers, companies, technologists...)
  • Practical demonstrations on our equipments in relationship with each training session
  • A visit of our Food Pilot Plant (presentation of processes and their applications in food)
  • A friendly atmosphere that enables participants and speakers to discuss together

International training session (in English)

The flavours

  • Their different functionalities,
  • The regulation, its evolution...

The impact of process transformation on food flavour:

  • Aromas generation during treatements,
  • Aromas prodcution by biotechnologie
  • The encapsulation...

Flavouring assessment:

  • Matrix impact on the retention and release of flavours,
  • Interaction between senses,
  • In vitro assesment (Artificial mouth ...),
  • In vivo assesment (sensory analysis, behaviour...) ... 

  • Visit and demonstration: CSGA (Center for Food and Taste Sciences),Welience pilot plant ( sensory analysis, spray drying process, expansion foam, cooker extruder …)

November 17th-18th, 2011

(2 days, that is 14hours)

Location : Dijon (France)

(Our Food Pilot Plant, 1h40 from Paris/Lyon)

Cost : 990 € net of taxes

(possible reductions in registration form)