Delivering Winning Flavours for Nutritional Products: An Interactive Workshop
Led by Dr Ian Fisk, University of Nottingham
Building on the presentations of the previous day's conference, this workshop gives an excellent opportunity to put theory into practice. Delegates will leave with a better understanding of the technical challenges of delivering winning flavours in functional foods, and how to overcome them. The session will be interactive and in addition to discussing existing and novel approaches to managing flavour in functional/nutritional foods the workshop will be an excellent networking opportunity.
08.30 Registration
09.00 Introduction
09.15 Plenary Lecture: A review of the challenges of reformulating products for enhanced nutritional quality whilst maintaining flavour quality
10.15 Group exercise
Delegates will split into groups; each group will be given a product class (e.g. chocolate) and a list of relevant modified nutritional factors (e.g. fat content, sugar reduction, iron fortification, addition of prebiotics). The groups will identify the list of potential challenges for delivering winning flavours in each example of nutritionally modified foods.
10.40 Refreshments and networking
11.00 Group exercise
Delegates will split into new groups; each group will identify potential solutions to the challenges of delivering winning flavours.
12.00 Feedback session
Each group will present their findings, and these will then be discussed in small priority groups focussing on specific product challenges arising from the group exercises.
12.40 Q&A session
A final chance for discussion and a chance to raise any unresolved questions.
13.00 Close of workshop
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Your workshop leader:
Dr Ian Fisk, Dept of Food Science, University of Nottingham
Ian studied Food Science at the University of Nottingham and then moved into research after working for Nestle in York within their intellectual property and knowledge management group. He completed his PhD with Firmenich at the University of Nottingham on lipid delivery mechanisms and novel flavour encapsulation technologies, and continued his research to support the commercialization of new lipid food matrices. He then moved to Kraft Foods to run their UK flavour chemistry group for two years and returned in 2011 to the University of Nottingham to a position as Lecturer in Food Chemistry and Flavour Chemistry. His research interests lie in flavour management (production through to consumption) and fundamental food chemistry to support novel processing technologies and commercial products.
University of Nottingham
The University of Nottingham is a globally recognised academic institution with a long established history of research and teaching. The food sciences division is in a strong position with research interests across the sciences (flavour chemistry, food chemistry, sensory science, food structure, food safety, food microbiology) and strong links with key food industry players. Within the 2009 RAE, biosciences came top in the UK for research within the “Agriculture, Veterinary and Food Science” sub group with in excess of 250 academic publications per year solely within Biosciences.
