Basic Flavour Systems: A three day workshop OverviewThis comprehensive workshop is a unique combination of daily lectures and hands on exercises designed to help scientists and technologists gain a better appreciation of “flavour”.

Course InstructorThe course will be taught by Professor Gary Reineccius, from the University of Minnesota.

Key Topics• Flavouring materials and creation• Processed flavours• Emulsions and encapsulation

www.otago.ac.nz/foodscience

TOPICS COVERED INCLUDE:Day One will cover flavouring systems and materials including spices/herb, extracts, seasonings and natural flavour chemicals. The solubility and reactivity of these flavouring materials will be discussed. A hands-on laboratory will allow you to gain further understanding of the flavour materials discussed.

Day Two will include overviews of process related reaction products, enzyme modified products, emulsions, encapsulation and the cost of flavourings. You will be given the opportunity to create your own flavour during a flavour training and creation laboratory.

On Day Three, the stability of food flavourings will be presented. Regulatory issues around labelling, quality control and adulteration of flavourings will be discussed. A flavour emulsion laboratory will be followed by a demonstration on spray drying as a form of encapsulation.

WHERE AND WHENDates: 25 – 27 February 2O14

Location: Department of Food Science, University of Otago, Dunedin

TARGET AUDIENCEAll scientists and food technologists, in the food and flavour industries. Participants will learn about flavouring materials and how flavourings are created. They will gain the knowledge and vocabulary to better communicate needs and problems, and will be introduced to a wide variety of materials and their use in food flavours. This is a rare opportunity to network with a leading professional in Flavour Science.

COST$NZD 750.00 plus GST Places are limited

REGISTRATIONFOR REGISTRATION PLEASE CONTACT:

Louise FreemanFood Science Administratorfoodscience.admin@otago.ac.nzTel +64 3 4797561Department of Food ScienceUniversity of OtagoPO Box 56Dunedin 9054

www.otago.ac.nz/foodscience

PROGRAMMETuesday 25 February 20148.30am – 4.30pm

LECTURE TOPICS

• Introduction to flavouring systems• Flavouring materials• Spice/herbs, extracts and seasonings• Properties of flavouring materials (solubility/reactivity)• Flavour training and creation

LABORATORY: (Morning and afternoon sessions)

• Flavouring materials

Wednesday 26 February 2014 8.30am – 4.30pm

LECTURE TOPICS

• Natural flavour chemicals• Reaction products: Overview• Enzyme modified products• Emulsions• Encapsulation• Cost of flavourings

LABORATORY: (Morning and afternoon sessions)

• Flavour training and creation

Thursday 27 February 2014 8.30am – 2.00pm

LECTURE TOPICS

• Stability of food flavouring• Labelling• Quality Control • Adulteration

LABORATORY: (Afternoon only)

• Emulsions and encapsulation

COURSE INSTRUCTORGary A. Reineccius, PhDProfessor and Department Head Department of Food Science and Nutrition University of Minnesota

Gary Reineccius, Ph.D., is a Professor and Department Head in the Department of Food Science and Nutrition at the University of Minnesota. He is also the co-director of the new Flavor Research and Education Center (flavor.umn.edu). Prior to becoming department head, he was a faculty member of the department (39 years) focusing his research efforts on flavor chemistry. During this time he published over 210 research articles. Dr. Reineccius has spent sabbatical leaves with Fritzsche Dodge and Olcott (New York, flavor creation and production), Nestle (Switzerland, reaction flavors) and Robertet S.A. (France, taste modifiers and manufacturing)

Dr. Reineccius has taught courses in Food Processing, Food Chemistry, Food Analysis, and Flavor Chemistry and Technology. He has written a College textbook on food flavors with Henry Heath (the second edition of this book became available in 2006). This was the first textbook in the flavor area, which combined both flavor chemistry and technology. Dr. Risch and he edited and were major contributors to two books on flavor encapsulation. He is the sole author of the Source Book of Flavors and coeditor of Heteroatomic Flavor Compounds in Foods.

Dr. Reineccius’ achievements have been recognized by several local and international organiations. He is an honorary member of the Society of Flavor Chemists. He has been granted the Palmer Award for his contribution to chromatography by the Minnesota Chromatography Forum. He has received the Distinguished Achievement and Service in Agricultural and Food Chemistry Award and been honored by being made a Fellow by the American Chemical Society. He has been presented the Stephen S. Chang Award by the Institute of Food Technologists (first flavor chemist to be so honored). These are the highest awards given to individuals in the flavor area. In 2006 he was selected as the first recipient of the FEMA (Flavor Extract Manufacturers Association) award. This award is for life-long contributions to the field.

He often speaks at public schools and other groups. His favorite lay topics are chocolate (he spent 3 years researching chocolate flavor for his Ph.D. thesis) and the chemistry of gourmet cooking. From a professional standpoint, his favorite topic is flavor encapsulation. He has been actively engaged in research in this area since 1964.