|Some bases we cover are food chemistry, Pet food formulations/technology, flavor chemistry and technology, food engineering/processing, food colors, food safety, food microbiology, fermentation/biochemical engineering, development of food, pet food, flavors and flavor ingredients, flavor formula, sensory evaluation, experimental design and statistics, instrumental analysis, and project management among others.
Science of Flavor Creation by Frank Fischetti - Mr. Fischetti, a famous flavorist, has acquired 50 years of experience creating food and beverage flavors. In the 13-page booklet, he shows you the science of flavor creation. A must-read for flavor chemists or those who want to be a flavor chemist. A copy will be sent via your email within 24 hours.
Ali Apple flavors, Amaretto, Bacon flavor, bread flavor, chili seasoning mexican, corn toasted flavor, curry spricing compounded flavor, apricot flavor, Fanta type orange, Hazelnut artificial, orange flavor, melon flavors, tea powders, jasmine flavors, lemon extract flavor, mustard flavor, shrimp flavor, tomato flavor enhancer, whiskey flavor, passionfruit mango flavors, coffee flavor, bourbon whiskey, litchee flavor, strawberry flavors, green key note, pineapple flavors, Haldin watermelon flavors, pistachio, blackberry flavor, grape flavor, yogurt flavor, Swiss cheese flavor, parmesan cheese flavor, romano cheese flavor, cheddar cheese flavor, butter flavors, beef flavor, chicken flavor, blue cheese flavor, chocolate flavors, egg custard, lemon extract flavor, oreo cookie type flavor, pizza flavor, malt flavor, vanilla flavor, cola flavor, mango flavor, strawberry flavors, butter flavors and chocolate flavors.