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2 JULY 2009	HOME | INDEX

DESIRABLE TECHNICAL REQUIREMENTS FOR FLAVORISTS

When I learned to become a Flavorist, I was not aware of all the related technology that was required. At our training course many new flavorists ask what do they need to know to become a Flavorist.

The following list of topics may not be all inclusive, but covers most of what a person needs to know to become a knowledgeable senior Flavorist. If you start out in a large company, many of the items below may be handled by someone else. In smaller companies you need to know more about all the topics below. In either case you will need to know something about these topics sometime in your career.

The list may be a little overwhelming, but once you know what is required, it is just a matter of finding out where to learn the information. There is a saying that reminds us of what we need to do to move forward.
“ If you do what you always did, you will get what you always got ”  

FLAVORISTS REQUIREMENTS

Organic Chemistry  (minimal requirements)
        Nomenclature
        Functional Groups
        Functional Group Reactions
        Maillard Reaction
        Related chemistry for specific projects        

Microbiology
        Basic understanding of microbiology
        Microorganisms - spoilage
        Water Activity - Reaction flavors, liquid flavors

Food Chemistry
        Food Processing Variables
        Flavor Interactions with Processed Foods (Starches, Proteins, Fats)

Instrumentation - Separation, isolation and identification of flavor components
        Gas Chromatography
        SPME (Solid Phase Micro Extraction)
        HPLC (High Pressure Liquid Chromatography)
        Mass Spectrometry
        Infrared Spectra

Laboratory Techniques for isolation of flavor components for further study
        Extraction techniques (Use of various volatile solvents to extract flavor volatiles)
        Distillation techniques (Use of distillation equipment to isolate flavor components)
        Separation techniques (Instrumentation and wet chemistry to separate and isolate flavor components)

Sensory Analysis
        Flavor profiles of various foods and beverages as references
        Basic tests used to determine sensory differences, matches, quantitative profiles

Ingredient Knowledge
        Chemicals
        Essential Oils, Absolutes, Essences, Resin, Isolate, etc.
        Extracts - Citrus, Botanical, Fruit, Vegetable
        Ingredient processes - Isolation, Rectification, Maceration, Expression, etc. 
        HVP (Hydrolyzed Vegetable Protein)
        AYE (Autolyzed Yeast Extract)
        Meat Extracts
        Carriers, Emulsifiers, Film Formers
        Ingredient Stability

Flavor Processes
        Emulsions
        Spray Drying
        Process Flavors
        Citrus Extraction, etc. 

Regulations
        FDA (Food and Drug Administration)
        USDA (US Dept. of Agriculture)
        BATF (Bureau of Alcohol , Tax and Firearms)
        Dietary guidelines - Kosher, Halal
        Organic
        International Flavor Regulations

Flavor Creation 
        Compounded Flavors
        Matching Flavors 
        Process Flavors (Maillard Reaction)

Flavor Applications
        Candy, Baked Goods, Beverage, etc.- process variables

Computer Literate
        Databases, Spread sheets, Industrial software
        Formula software
        Internet Access

Project management
        Time management
        Handle multiple projects
        Handling Deadlines