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This course is held annually in the Department of Food and Nutritional Sciences.

Next course dates

• 9 – 27 June 2025

The course is intended for graduates in the flavouring or food industries looking to enhance their skills.

Participation is limited to 12 each year to ensure an optimal learning experience.

Applicants should hold a science degree, preferably in chemistry or food science, and have laboratory experience with flavours.

Candidates with equivalent qualifications and experience will also be considered.

The course focuses on practical evaluation and flavour formulation, covering topics such as:

• characteristics of flavour compounds in ingredients used for foods and beverages
• reaction product flavourings and savoury flavour formulation
• flavour chemistry: structure and sensory relationships
• flavour creation and formulation
• flavour legislation (European and worldwide)
• flavour technologies: encapsulation, spray drying, solvent delivery systems, and flavour release.

• The relationship between structure and olfactory response to develop flavour systems.
• The creation of flavourings for use in different food applications.
• Techniques to ensure effective delivery of the flavour in food systems.
• The chemical and biochemical pathways involved in flavour formation in foods.
• The basic skills on which to develop a career as a flavourist.

The course fee is £7,000, which includes course materials, tea/coffee throughout, a certificate of attendance, and one year’s membership of the British Society of Flavourists.

Accommodation and meals (except for the welcome reception and course dinner) are not included. We recommend local hotels near the University, which are accessible by regular bus.

For more information and an application form, please contact Professor Don Mottram or Professor Jane Parker:

• Department of Food and Nutritional Sciences, Ë¿¹ÏÊÓƵ, Whiteknights, Ë¿¹ÏÊÓƵ, RG6 6DZ
• Email: flavourist@reading.ac.uk
• Telephone: +44 (0)118 378 8700

Flavour Science at the Ë¿¹ÏÊÓƵ

The Department of Food and Nutritional Sciences is recognised as the leading UK centre for research in flavour chemistry. It is equipped with modern analytical and sensory facilities, including state-of-the-art GC-MS-MS and LC-MS-MS equipment.

Our Flavour Research Group enjoys an international reputation and has strong links with academia and industry globally. The Department also hosts the Flavour Centre, offering technical and consultancy services to industry.

British Society of Flavourists

Founded in 1970, the British Society of Flavourists supports professionals in the flavour industry. Its membership includes individuals from over 40 countries, including flavourists, food technologists, and industry executives.

International Federation of Essential Oils and Aroma Trades (IFEAT)

IFEAT is a global organisation representing companies involved in the essential oils industry. It is committed to education and training.

Organising committee

Colin Scott, Richard Lewis, David Baines, Don Mottram, Jane Parker.