Flavour Seminar : Art & Science of Flavour

The first and ever conducted ½ day seminar themed “Art & Science of Flavour”, organized by Malaysian Institute of Food Technologist, had drawn more than 100 participants. The seminar, which was sponsored by Flavor Inn Corporation Sdn. Bhd. and co-sponsored by Premier Flavors, was held at Kota Permai Golf. & Country Club, Kota Kemuning, Shah Alam, on 8 July 2008. It also featured an on-site visit to Flavor Inn Corporation Sdn. Bhd. to encourage better understanding & overview of flavour development process.

Invited speakers were Aubrey Parsons from South Africa, Nik Shabnam from Ministry of Health, Malaysia and Joanne Kam from Flavor Inn Corporation Sdn. Bhd. Main talks concerning flavour issues had included Flavour Development, i.e development of a Raspberry flavour for candy application, flavour creation & matching, Flavour Applications in the Food Industry i.e in beverages product, bakery product, confectioneries, etc. Also Flavour Quality issues involving factors that contributed to flavour quality changes i.e nature of the flavour compound, food product composition, food processing & storage condition as well as type of food packaging. Flavour Regulations in Malaysia had also been covered during the seminar.

Majority of the participants were food and beverages manufacturers, researchers, and food ingredient suppliers.