Summer School - ISIPCA - Arts of Food Flavouring - Cover

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

Pré-requis :

Formation courte , 10 days - 70 hours

SUMMER SCHOOL

Acquire a global vision of food flavouring, raw materials, formulate and apply food flavours in food bases, market's trends and players.


Objectives of the course

At the end of the course, participants will be able to :

  • Describe the flavour life cycle
  • Acquire sensory evaluation methodology
  • Memorise good laboratory practice
  • Examine flavour raw materials
  • Formulate flavours and create sweet or savoury applications
  • Acquire a global vision of the food flavour market.

 


Code
S007
Duration
10 days - 70 hours
Cost
€3,500
Campus
ISIPCA - Versailles
Modality
Full-Time / in-person

Full time course on site

Company funding, Personal funding

Online payment: deposit 30 %, balance before training starts 70%

Titre

Application

Début des inscriptions
January 2024
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 70%

Session dates

Next session : 

  • July 1st - July 12th 2024

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

Key training figures

Art of Food Flavouring "A LA FRANCAISE"

60%
Customer satisfaction rate on the training course
(2023)
650
Number of trainees enrolled at ISIPCA per year
(2023)

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, ESPML 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

For more information on our Summer School, please contact us!

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Last modification on 31.01.2024