Flavor quality is a key product attribute that influences food choice. The traditional practice of utilizing flavoring ingredients to improve food product performance has been challenged by consumer trends for clean label options. This webinar will provide insight on research and flavor industry development opportunities for developing flavoring solutions that support clean labels. Any scientists new to the flavor industry, product developers, new industry professionals, marketing & sales professionals, R&D, applications Specialists, QA, academics, students can be intended audiences.
Learning objectives:
1) Current the clean label movement of flavor technology in food industry
2) State-of-the-Art of analytical tool to identify the flavor molecular
3) It also provides insights into the mechanisms of flavor formation and the precursors involved, affording a basis to develop flavor optimization strategies
Speakers:
Paulette Lanzoff, Technical Director at Synergy Flavors at Synergy Flavors
Dr. Devin Peterson, Professor, Department of Food Science and Technology at The Ohio State University
Dr. Jiajia Rao, Assistant Professor, Plant Science, North Dakota State University
This webcast includes access to the recording, which will be available within 48 hours of the live event.
All IFT webcasts are free for IFT Premier and Student members.
Flavor quality is a key product attribute that influences food choice. The traditional practice of utilizing flavoring ingredients to improve food product performance has been challenged by consumer trends for clean label options. This webinar will provide insight on research and flavor industry development opportunities for developing flavoring solutions that support clean labels. Any scientists new to the flavor industry, product developers, new industry professionals, marketing & sales professionals, R&D, applications Specialists, QA, academics, students can be intended audiences.
Learning objectives:
1) Current the clean label movement of flavor technology in food industry
2) State-of-the-Art of analytical tool to identify the flavor molecular
3) It also provides insights into the mechanisms of flavor formation and the precursors involved, affording a basis to develop flavor optimization strategies
Speakers:
Paulette Lanzoff, Technical Director at Synergy Flavors at Synergy Flavors
Dr. Devin Peterson, Professor, Department of Food Science and Technology at The Ohio State University
Dr. Jiajia Rao, Assistant Professor, Plant Science, North Dakota State University
This webcast includes access to the recording, which will be available within 48 hours of the live event.
All IFT webcasts are free for IFT Premier and Student members.
