Summer School - ISIPCA - Arts of Food Flavouring - Cover

Art of Food Flavouring "A LA FRANCAISE" [SUMMER SCHOOL]

Pré-requis :

Formation continue , 10 days - 70 hours

SUMMER SCHOOL


Objectives of the course

  • Understand the lifecycle of flavourings
  • Learn about the methodology of sensory evaluation
  • Learn about best practices in a lab
  • Discover raw materials
  • Practice formulation and applications on both sweets and savory
  • Learn about the market, companies, products and new trends

Code
S007
Duration
10 days - 70 hours
Cost
3 200 €
Campus
ISIPCA - Versailles
Modality
Summer School / Temps plein en présentiel

Full time course on site

Company funding, Personal funding

Online payment : deposit 30 %, balance before training starts.

Titre

Application

Début des inscriptions
September 06th 2021
Fin des inscriptions
One month before opening and according to availability and after if places are available
Contact admissions
Myriam Polygone

Titre pré-requis
Prerequisites

Pré-requis

Target audience :

  • Anyone wishing to learn about flavourings
  • Science student, arts or literature
  • Professionals wishing to develop their knowledge of flavourings

Prerequisites & Enrolment details :

None

Titre modalité d'inscription
Admission procedures

Modalités d'inscription
  • E-mail,
  • Application form : signed and ID copy,
  • Online payment : deposit 30 %, balance before training starts.

Session dates

Next session : 

  • June 30th - July 13th 2022

Programme

  • What are flavourings?
  • Life cycle of aromas
  • Release Flavour: Live experiment with Green Extraction
  • Regulations
  • Flavours, formulation and applications
  • Aromas, odors and flavours
  • Sensory evaluation
  • Best practices in a Lab (visit of the Osmothèque)
  • Raw materials families
  • Formulation essentials (sweet and savoury products)
  • Application essentials (sweet and savoury products)
  • Marketing Flavourings
  • Marketing Mix
  • The pure players
  • Product Launch
  • Case study
  • News and trends

  • Conferences, videos, Q/A, Live demo
  • Learning by doing with individual and collective workshops
  • Sensory evaluation of raw materials and products
  • Formulation and Applications in our laboratory of flavours

  • Laboratories
  • Workshops
  • Fully equipped plenary rooms
  • Site visit

Quizz after each session

Texte

The Strong points

Art of Food Flavouring "A LA FRANCAISE"

600
Number of trainees enrolled at ISIPCA per year
(2021)

Accessibility for people with disabilities

Texte

As part of its Equity and Inclusion policy, and in accordance with the provisions of Law No. 2005-102 of 11 February 2005 for equal rights and opportunities, participation and citizenship of people with disabilities, ISIPCA undertakes to respect the standards of physical and digital accessibility for people with disabilities.

Contact Disability Liaison Officer:
Ms Sophie Lathuillière - slathuilliere@isipca-lafabrique.fr

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Last modification on 20.05.2022