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CfPA-The Center for Professional Advancement, 90 Minute Accredited Online Training
August 12, 2015 at 11:00 a.m.–12:30 p.m. (ET)
Who Should Attend?
This is course is designed for all members of the food industry that use or purchase flavors, or are interested in how they are made, including those that are in R&D, purchasing, production, management and marketing. Course Description
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Organized by:
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CfPA-The Center for Professional Advancement |
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Invited Speakers:
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| Dolf DeRovira; President, Flavor Dynamics, Inc. |
Dolf DeRovira is a Flavor Chemist and President of Flavor Dynamics, Inc. Among his many duties, he remains active in the development of new flavor products, and continues his creative role in new product development and technical/marketing concepts.
Mr. DeRovira holds a joint patent with the Monell Institute in Philadelphia, Pennsylvania, and has taught courses on Flavor Descriptive Nomenclature, and Flavor Technology throughout the world. He teaches courses in culinary arts at The Culinary Institute of America, and University of Arkansas. He is Past President of the Society of Flavor Chemists and the Chemical Sources Association.
He serves on the Flavor Regulatory Affairs Committee, the Technical Standards Committee and the Allergen Subcommittee, The Education Committee, the Alcohol Standards Committee, and the Science Committee of the Flavor and Extract Manufacturers Association. Dolf De Rovira was past board member of NAFFS, and is a professional member of the Institute of Food Technologists. In addition, Mr. DeRovira was on the Board of the Research Chefs Association and was Treasurer. Mr. DeRovira received his B.S. degree in Chemistry from the City College of New York and did post-graduate work at St. Johns University, New York City. He is the author of The Dictionary of Flavors both first and second editions.
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Deadline for Abstracts:
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n/a
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Registration:
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Please click here for registration information.
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E-mail:
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sberg@cfpa.com
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This 90-minute accredited training is an in-depth analysis of the nature of flavors. Flavors are viewed by many as one of the most, if not the most, important aspect of a successful food product. When using flavors it is important to understand how they are made and how they are regulated so decisions that can affect a product’s outcome can be made with intelligence and confidence. Issues that are crucial in today’s market will be reviewed, including Natural, GMO, Organic, Allergens, Terrorism and NLEA labeling as they revolve around flavors and the end product are also discussed. Sensory evaluation techniques are reviewed as well as flavor stability, emulsion technology, fats and citrus oil stabilization techniques. Overall this is a truly in-depth hour and a half on flavor technology and necessary aspects to insure quality control for flavors throughout the process.