Who Should Attend Course Director Professionals w by xia11902


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									    Who Should Attend                                                                                                                                                   Course Director
Professionals who will derive the greatest
                                             Creative Flavor Development
                                                                                                                                                                William A. May, PhD. is President of
benefit from this course are those                                                  December 3, 4, 5 2008                            Piscataway, NJ             Flavor Solutions Inc.
interested in learning about flavor
development.                                                                     COURSE OUTLINE                                                                 Dr. May has over 35 years experience in
        - Product Developers                                                                                                                                    the flavor industry and shares his
        - Chefs                                     First Day                            Second Day                          Third Day                          knowledge using lectures, case studies
        - Flavorists                          Introduction to the                     Introduction to the                    Combining                          as well as hands on demonstrations.
        - Anyone interested in flavor         Fundamentals and                        Science of Flavor                      Technologies to
            development                       Methods of Flavor                       Development                            Optimize Successful                       Additional Faculty
The course “The Art and Science of            Development
Creative Flavor Development” appeals to                                                                                      Flavor Development                Dr. William C. Franke Assoc. Director CAFT
                                                                                      • Explore new analytical
professionals with a basic science            • Learn to identify resources used to     technologies and learn about                                           provides technical expertise in the area of
background to those wanting a more in-          formulate compound flavors,             equipment available for analytical   • Hear actual case studies that   product development ad food regulations,
                                                seasonings and reaction products                                               employed food chemistry,
depth look at the creative process.                                                     flavor component identification                                        especially as related to functional foods and
                                                                                        and flavor development                 culinary technology, enzyme
                                              • Understand the methods of                                                      technology, pharamacology       nutraceuticals, and develops new opportunities
   Learning Objectives                          creative flavor development        • Review the science and practical          and process engineering in      for technology transfer to small as well as
                                                including the descriptive analysis   technology of reaction flavor             the successful development      large companies. Previously, he spent 28
Upon completion of this course, you will        approach, the key chemical           development and learn how to              of flavors                      years at Lipton/Unilever and served as Head
be able to:                                     identification approach, and         formulate reaction media for            • Apply flavor science and
                                                                                                                               related technologies to the
                                                                                                                                                               of R&D, Quality Assurance and Regulatory
                                                analytical compounding techniques    specific types of savory flavors
 • Identify new methods for flavor                                                                                             development of “Meat-First”     Affairs.
   development and how to optimize            • Evaluate the regulatory issues that                                            Soup Bases, Hydrolyzed
   their success                                impact today’s flavor development
                                                                                       Workshop                                Vegetable Proteins, Yeast       Dr. Chi-Tang Ho Professor II Rutgers
 • Understand the various strategies            challenges                                                                     Extract Substitutes and         University. Professor Ho has over 30 years
                                                                                       • Develop experimental                  “Fresh-baked” Flavors to        experience in flavor research and has
   used in flavor development and how                                                    formulations for meat/savory          extend baked products
   and why they are used in the food          Workshop                                                                                                         published over 600 journal articles and book
                                                                                         flavor development using
   industry                                                                              reaction flavor chemistry and                                         chapters. He has won numerous awards
                                              • Develop experimental formulas for
                                                sweet and fruit type compound
                                                                                         texture technology to extend                                          including the Stephen S. Chang Award in
    Course Description                          flavors
                                                                                         meat product shelf life                                               Flavor and Lipid Science from IFT.
                                                                                       • Evaluate finished products
This course is designed for practicing        • Utilize prototype application                                                                                  Dr. Charles Manley recently retired as Vice
                                                                                         using descriptive analysis
food scientists and technologists who           preparation and sensory evaluation                                                                             President of Science and Technology
                                                                                         techniques to measure
                                                techniques to objectively measure
wish to develop knowledge of flavors                                                     successful candidates                                                 Takasago International. In his 40 plus years in
                                                development skills and creativity
and their creation. Case studies are                                                                                                                           the industry he has also worked in various
used as a learning tool for a greater                                                                                                                          research and management positions including
understanding of flavor systems and                                                                                                                            Vice President, International Business
their applications.                                                                                                                                            Development for Quest International. His
                                                                                                                                                               major corporate responsibilities have been in
Flavors are integral to the success and                                                                                                                        managing the commercialization of scientific
acceptance of all food products.                                                                                                                               research efforts and managing various
Understanding how to most effectively                                                                                                                          technical, creative, regulatory and quality
prepare and utilize them is critical.                                                                                                                          departments at both Unilever and Takasago.
                                                                                                                                                               He has over 150 publications, patents, and
This course will have opportunities for                                                                                                                        presentations in the field of flavor ingredient
attendees to create flavor systems and
apply them to various food systems.          www.flavorsolutionsinc.com                                        http://caft.rutgers.edu                         safety and chemistry.
          Ways to Register                                                                   General Information                               Who We Are                         Center ffor Advanced
                                                                                                                                                                                  C e n te r o r A d v a n c e d
   • Call:(732) 445-6130
                                                                                                                                                                                  Food Technollogy and
                                                                                                                                                                                  Food Techno ogy and
                                                                                         Fee Covers Course Materials, coffee
   • Fax to: (732) 445-6145
                                                                                         breaks, lunches and certificate             Flavor Solutions Inc. (FSI)   is a custom    Fllavor Sollutiions
                                                                                                                                                                                  F avor So ut ons
   • Mail: Flavor Solutions, Inc.
           120 New England Ave.
                                                                                                                                     development company that combines art        presents::
                                                                                                                                                                                  p re s e n ts
                                                                                         Cancellations – If you cannot attend        and science of flavor technology with
           Piscataway, NJ 08854
                                                                                         please notify us by Nov 15 and we will      texture technologies to provide you with
            Attn: Bonnie McPeak
                                                                                         refund your fee. Cancellations and no
                                                                                         shows after Nov 15 will be charged a
                                                                                                                                     innovative, signature food products and
                                                                                                                                     consulting services. FSI brings more than
                                                                                                                                                                                   The Art and
           Registration Form
The Art and Science of
                                                                                         $150 administrative fee. You may enroll a
                                                                                         substitute in the course at anytime.
                                                                                                                                     50 years of food industry experience to
                                                                                                                                     support your efforts to create successful
Creative Flavor Development
Dec 3, 4, 5, 2008 • Piscataway, NJ                                                              Course Location
                                                                                                                                     new products. We have served the
                                                                                                                                     world’s most prominent producers of
Dr. Mr. Ms. ____________________________________
                                                                                          This course will be held in the Food
                                                                                                                                     prepared foods and beverages and
                                                                                                                                     leaders in the culinary, food service and    Creative Flavor
                  First Name                        Last Name                             Manufacturing Technology (FMT)             nutraceutical industries with creative
                                                                                          Facility located at 120 New England        flavor ad texture development.
Job Title ______________________________________
                                                                                          Ave. Piscataway, New Jersey. Visitor
                                                                                          parking is available at the facility.      The     Center     for  Advanced     Food
Company Address_______________________________                                                                                       Technology (CAFT) is a unique,
                                                                                          The Food Manufacturing Technology          cooperative venture between the food         A practical Course/Workshop
City____________________ State _____ Zip _________                                        Facility contains 7,500 square feet of     industry, academia, and government. It       focused on:
                                                                                          USDA/FSIS/FDA approved                     strives to create and enhance applications    Flavor Chemistry
                                                                                          manufacturing space. Additional space      of scientific knowledge and technologies
Tel: ____________________Fax: __________________
                                                                                          includes a Product Development             that address product, process, and
                                                                                                                                                                                   Flavor Development
                                                                                          Kitchen, Quality Control Laboratory        manufacturing needs for the delivery of       Creative and Scientific
E-mail Address _________________________________
                           (CAFT does not rent or sell e-mail
                                                                                          and other support space.                   high-quality, health promoting foods and       Methods
                                                                                                                                     food materials to consumers.                  Flavor Optimization
How did you learn about this course?                                                      For additional information or directions
  Direct Mail               Colleague              Website               Other
                                                                                          please call: (732)-445-6130                                                              Regulatory Issues
         Payment Methods                                                                  Hotels near by include:
                                                U.S. $                $                   Extended Stay Deluxe Hotel
Early Registration                                       1895 / 1795*
                                                                                          410 S Randolphville Rd
 (Must register and pay by NOV 1)

Regular Registration
                                                U.S. $
                                                         1995 / 1895*
                                                                     (Group Rate)
                                                                                          Piscataway, NJ                              Center for Advanced Food Technology         December 3rd, 4th, 5th 2008
                                                                     (Group Rate)
                                                                                          732-235-1000                                                                            Piscataway, NJ
Payment is due prior to course start date.
*Group Rate is for two or more enrollments registering at the same time, from the same
company, for the same course.                                                             21 Kingsbridge Rd
                                                                                          Piscataway, NJ                                       Flavor Solutions, Inc.
  Send Invoice              (POs must be received in advance of course)                  732-980-0400                                             120 New England Ave.
       Purchase Order # _________________________________                                                                                          Piscataway, NJ 08854              http://caft.rutgers.edu
    Check (payable in U.S. funds to Flavor Solutions, Inc.)                              Please make your own arrangements                         Tel: (908) 979-9450            www.flavorsolutionsinc.com

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