Flavorists, as profession, came about when affordable refrigeration for the home spurred a major growth of food processing technology. Processes used in the food industry to provide safe products often affect the quality of the flavor of the food. To the detriment of the consumer these technologies remove most of the naturally occurring flavors. To remedy the flavor loss the food processing industry turned to the flavor industry who had vast experience with aromas and food systems. The chemists that tackled the demand of the food processing industry became known as flavorists and thus the flavor industry was born.
In France at Versailles, ISIPCA French School offers 2 years of high standard education in food flavoring including 12 months traineeship in Flavor companies. This education program provides students with solid background in flavor formulation, flavor application and flavor chemistry (analysis and sensory).
In UK, a flavourist can join The British Society of Flavourists that meets near the London area. To be a fellow, applicants must be sponsored by at least two voting members, shall not be under thirty years of age and shall have been engaged as a Creative Flavourist for a period of at least ten years. To be an associate member, applicants shall be either a) a full-time Creative Flavourist with at least four years experience; or b) a Flavour Application Chemist or Food Technologist responsible for flavor blending, assessment and evaluation for a period of at least five years; or c) a person of such standing in the flavor-producing or using industries as satisfies the Membership Committee that he/she is eligible for membership. An Associate Member must be proposed by two voting members. To be a student member, the applicant shall be a new entrant to the flavor industry, not yet able to qualify as an Associate and must be proposed by one voting member. To be an affiliate members applicants may be Technical and Marketing Consultants, Commercial and Technical Managers having a direct relationship to the flavoring industry and must be sponsored by three voting members.
FONA International Inc. hired John Bailey as senior account executive, Susan Chitwood as food scientist--dry beverage, Ken Gawley as senior account executive, Jason Mittelheuser as chemist--dry beverage, Marissa Piazza as flavorist-in-training--confections and Dena Pusey as process chemist--quality assurance.(THE IN BOX)(Brief article)
May 01, 2010; FONA International Inc. hired John Bailey as senior account executive, Susan Chitwood as food scientist--dry beverage, Ken Gawley...