home   genetic news   bioinformatics   biotechnology   literature   journals   ethics   positions   events   sitemap
  HUM-MOLGEN -> Events -> Courses and Workshops  

Flavors: Their Creation, Definition and Use

  May 20, 2019  
CfPA-The Center for Professional Advancement, Edison, NJ or Virtually
November 6-7, 2019

Who Should Attend?
This course is intended for individuals engaged in the food, beverage, and other flavor-using industries that are responsible for developing or enhancing the flavor of their products. Those who have benefited include:

  • Food technologists 
  • Chemists
  • Group leaders 
  • Technical managers

Individuals involved in the creative area of flavor development, including marketing, administrators and quality personnel in flavor manufacturing and flavor-using companies will also find the course valuable.

Also the scope of the course can be appreciated.

Course Description
The aim of this course is to provide an understanding of the nature of flavors with special emphasis on the current challenges facing today's flavorist and flavor using professional.

Topic areas discussed include natural processes, raw materials, formulas, organoleptic quality control, labeling regulations, essential oils, oleoresins and other botanicals. A special feature of the course will be a discussion on the current trend of Food Technology and Culinary Arts, and the chemistry involved in these techniques.

Participants will explore the methods of flavor training and will gain the opportunity to develop some simple flavors themselves.
Organized by: CfPA-The Center for Professional Advancement
Invited Speakers:
   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 has taught courses in culinary arts at The Culinary Institute of America, and University of Arkansas and Food Technology Courses at Mercer County Community College and Rutgers University. He has taught the Flavors Course and a HACCP course at the Center for Professional Advancement for a number of years. He is Past President of the Society of Flavor Chemists and the Chemical Sources Association. He is currently the Education and Training Chairman with the Flavor and Extracts Manufacturers Association and serves on the Flavor Regulatory Affairs Committee, Science Committee, the Taxation and Trade Committee, as well as others. He is a board member of NAFFS and is a professional member of the Institute of Food Technologists. In addition,he was on the Board of the Research Chefs Association and received a Lifetime Achievement Award in 2018. 

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 now in its third edition.
Deadline for Abstracts: n/a
Registration: Please click here for registration information.
E-mail: Jmorbit@cfpa.com
home   genetic news   bioinformatics   biotechnology   literature   journals   ethics   positions   events   sitemap

Generated by meetings and positions 5.0 by Kai Garlipp
WWW: Kai Garlipp, Frank S. Zollmann.
7.0 © 1995- HUM-MOLGEN. All rights reserved. Liability, Copyright and Imprint.