The professional chef will discuss what the Maillard reaction is and what techniques can be employed to optimize or minimize the Maillard reaction for achieving specific flavor profiles and texture in cooked dishes. The flavor chemist will then discuss the chemical mechanisms behind the Maillard reaction and how it contributes to the development of flavor, color and texture in foods including things such as how the interaction between proteins and sugars influences the Maillard reaction and how temperature and pressure influence the Maillard reaction. Finally, the food biochemist will discuss how these reactions are important when developing cell-cultured meats. Attendees will be able to explain the Maillard reaction, identify the most important aspects for developing or reducing the Maillard reaction in foods and will have a better understanding that this is not a random reaction found in food chemistry but one with practical applications to the food scientist.
Speakers:
· Chef Chris Warsow, VP of Culinary with Bell Flavors and Fragrances
· Dr. Nadji Rekhif, Principal Flavor Scientist, Nestle Development Centre
· Dr. Eric Schulze, Founder and Principal, Good Humans Strategy & Design
Original Air Date: April 9, 2024
The professional chef will discuss what the Maillard reaction is and what techniques can be employed to optimize or minimize the Maillard reaction for achieving specific flavor profiles and texture in cooked dishes. The flavor chemist will then discuss the chemical mechanisms behind the Maillard reaction and how it contributes to the development of flavor, color and texture in foods including things such as how the interaction between proteins and sugars influences the Maillard reaction and how temperature and pressure influence the Maillard reaction. Finally, the food biochemist will discuss how these reactions are important when developing cell-cultured meats. Attendees will be able to explain the Maillard reaction, identify the most important aspects for developing or reducing the Maillard reaction in foods and will have a better understanding that this is not a random reaction found in food chemistry but one with practical applications to the food scientist.
Speakers:
· Chef Chris Warsow, VP of Culinary with Bell Flavors and Fragrances
· Dr. Nadji Rekhif, Principal Flavor Scientist, Nestle Development Centre
· Dr. Eric Schulze, Founder and Principal, Good Humans Strategy & Design
Original Air Date: April 9, 2024
