OverviewHeld  in collaboration with the British Society of Flavourists, An Introduction to Flavours and their Applications will give delegates a thorough grounding in the basics of flavour composition, legislation and application, as well as a good understanding of the sensory evaluation testing needed to measure hedonic response to flavour. With presentation covering flavour categories such as dairy, sweet, savoury, meat, botanicals, acids and bakery, delegates will truly come away with a wealth of knowledge in this ever developing spectrum. Experienced speakers will give talks, explore practical examples and conduct workshops, giving you the chance to take part in several practical sessions exploring flavours development and evaluation.From this course you willLearn about the main types of flavours, and their creationExplore the different flavour applicationsDiscover how to measure their sensory characteristicsUse all your senses to make the most of the many samples used in the lectures and practical sessionsNetwork with ingredient and product manufacturers from across Europe