When:       Thursday, 7 April 2011

 Time:         11:30 - 12:30

 Venue:      The Avogadro – Old Chemistry                   

Room 3. 22

 Abstract: 

The flavour industry relies on expertise in many fields; food science, microbiology, engineering etc. In spite of this, throughout it's history, no single field has made more of a contribution than chemistry. Today, the industry is a multi-billion dollar one, spanning the globe and employing a significant number of chemists.    

Research and development is not confined to industry players with significant amounts of research being conducted in academic environments. This R&D spans many disciplines including organic synthesis, chromatography and Maillard chemistry.   

This presentation will give a brief introduction to the flavour industry, including the most fundamental concepts on which it is based. This will be followed by a discussion of the research that has shaped the progress of the industry from the mid-1800s to the present, focusing on the types of chemistry involved during this time.