Flavour Talks

Technical problems caused that the interview with Professor Barry Smith was left unfinished. That's why we bring you the sequel. Enjoy! Host: Trevor Groome, Music: Aidan Kirkwood, Editing: Maria Palassarou, Publishing: Ján Peťka © 2024 ⁠⁠⁠British Society of Flavourists⁠

In this episode we talk to Barry C. Smith, Director of the Institute of Philosophy at the School of Advanced Study, University of London. A philosopher of language and mind and founding director of the Centre for the Study of the Senses, his current research is on the multisensory nature of perceptual experience, focusing on taste, smell and flavour. He has written both theoretical and experimental papers and collaborated with chefs and artists. Barry is also a well-known broadcaster and wine columnist. For technical reasons, this recording has been split into two parts. Host: Trevor Groome, Music: Aidan Kirkwood, Editing: Maria Palassarou, Publishing: Ján Peťka © 2024 ⁠⁠British Society of Flavourists⁠

Season 3 of the Flavour Talks podcast kicks off with flavourist Nigel John Murphy. Nigel began his career over 40 years ago, after graduating in Food Technology, he began creating seasonings with a particular focus on learning the flavour of herbs and spices, progressing to join the largest seasoning house in the UK. Encouraged and taught by leading names in the industry and through several joint ventures, this culminated in the creation of the Quintessence range of seasonings. This success led to a position with IFF. After global positions as senior flavourist, several roles were developed for Symrise, Griffiths, Kerry and Mane, creating a huge range of expertise in all areas of savoury. He retired after 5 years as Head of Savoury Creation for Givaudan in Singapore. Originally from Leicester, Nigel is married, with 2 children and 5 grandchildren. Host: Andrea Albertino & Seán Ryan, Music: Aidan Kirkwood, Editing: Maria Palassarou, Publishing: Ján Peťka © 2024 ⁠⁠⁠British Society of Flavourists⁠

We are closing the season 2 of Flavour Talks podcast with Kaan Demiryurek, who recently published the book "Food for thought - Food Science and Engineering for the Future of Humanity". Kaan has worked in R&D, food science and engineering at PepsiCo for more than 20 years. His combination of curiosity and expertise, coupled with philosophical aspects and future-oriented thinking, is an exciting and inspiring combination. Host: Trevor Groome & Michel Aubanel, Music: Aidan Kirkwood, Editing: Britta Nobis, Publishing: Ján Peťka © 2024 ⁠⁠⁠British Society of Flavourists⁠

Listen to a new episode of the Flavour Talks podcast. Our guest is Anne Tromelin, a researcher at the INRA in Dijon, France. She studied pharmaceutical sciences at the University of Bourgundy, focusing on the biological activity of small organic molecules. She joined the INRA in Dijon, where she started working on QSAR studies, mainly on beta-lactoglobulin. Her career then evolved into studies on aroma perception using computational and chemoinformatics approaches. The podcast was held in French, an abridged version translated into English will appear in our magazine New Flavourist. Host: Michel Aubanel, Music: Aidan Kirkwood, Editing: Maria Palassarou & Ján Peťka

Listen to a new episode of Flavour Talks, this time with Sam Bompas, founder of Bompas & Parr, globally recognised as the leading expert in multi-sensory experience design. Bompas & Parr was founded in June 2007 creating food art using gelatine desserts. Their work has been noted for its detail and the company has competed in culinary artwork competitions. Their projects explore how the taste of food is altered through synaesthesia, performance and setting. Current focus of their projects is gelatine-based because they feel it is a perfect medium for an examination of food and architecture due to its plastic form and the historic role it has played in exploring notions of taste. Host: Trevor Groome & Séan Ryan, Music: Aidan Kirkwood, Editing: Maria Palassarou

Listen to a new episode of Flavour Talks podcast, this time with John Forbes, a renown expert on raw materials for flavour and fragrance industry. Host: Trevor Groome, Andrea Albertino, Séan Ryan, Music: Aidan Kirkwood, Editing: Mark Millward © 2023 ⁠⁠⁠⁠British Society of Flavourists⁠⁠

Join us on a journey through the life and work of Professor Don Mottram, the eminent English flavour chemist from the Department of Food and Nutritional Sciences at the University of Reading. He began his career in colour chemistry and was one of the pioneers of chromatography. He then moved into flavour research and was one of the first to carry out fundamental research into meat flavour. Working with Professor Bronek Wedzicha at the University of Leeds, Mottram made a major breakthrough in understanding the origin of acrylamide in fried and cooked foods. He retired as Head of the Flavour Chemistry Research Group in October 2010, but continues to work with the group on a number of projects, most notably the Flavourist Training Course in conjunction with the BSF. Host: Trevor Groome, Sean Ryan, Music: Aidan Kirkwood, Editing: Britta Nobis © 2023 ⁠⁠⁠⁠British Society of Flavourists⁠⁠

Listen to a new Flavour Talks podcast episode, this time with Dr Nancy E. Rawson, Acting Director & President of the Monell Chemical Senses Center. Accompanied by our hosts, Dr. Rawson explains Monell’s vision on advancing the scientific understanding of taste & smell, where research discoveries can lead to improving nutritional health, diagnosing & treating disease, addressing smell & taste loss, as also digitizing chemosensory data. As part of Monell’s mission, we encourage listeners to sign the petition posted by The Smell and Taste Association of North America (STANA), which advocates for universal smell & taste testing, on the link below: https://www.change.org/p/support-the-grassroots-effort-to-make-smell-and-taste-testing-universal Host: Trevor Groome, Sean Ryan, Music: Aidan Kirkwood, Editing: Maria Palassarou © 2023 ⁠⁠⁠British Society of Flavourists⁠⁠

Listen to a new episode of Flavour Talks podcast, this time with Michel Aubanel, Global development director for flavour ingredients at Kerry. Our hosts, Andrea and Sean delve into the life of this industry veteran who has extracted and tasted many of the most prized aromas in the world. We learn his perspective on the perfume and flavour world and get to sample some valuable philosophical insights. Host: Andrea Albertino, Sean Ryan, Music: Aidan Kirkwood, Editing: Mark Millward © 2023 ⁠⁠British Society of Flavourists⁠⁠

Listen to a new episode of Flavour Talks podcast, this time with Marie Wright, President of Creation, Design & Development and Chief Global Flavorist at ADM Nutrition. After graduating from King’s College in London, Marie was trained as a Flavourist with Bush Boake Allen, advancing to Senior Flavorist and moving to the US as the Flavor Creation Manager for Latin America. Marie joined IFF playing a leadership role in innovation as Vice President, Senior Flavorist. In 2012, Marie moved to Wild Flavors as Chief Global Flavorist and shortly after she was promoted to the leadership position of Vice President. Marie has mentored many young flavorists, continuing to lead the ADM’s Academy of Future Flavorists, having also shared her passion for flavor creation through many presentations all over the world of food, fragrance and wine. Accompanied by our hosts Trevor & Sean, Marie elaborates on her passion of leading & motivating a talented creative team, building a culture where people can grow, where diversity of thinking inspires innovation & success. Host: Trevor Groome, Séan Ryan, Music: Aidan Kirkwood, Editing: Maria Palassarou © 2023 ⁠British Society of Flavourists⁠

Listen to a new episode of Flavour Talks podcast, this time with Prof. Dr. Andrea Büttner. One of Professor Schieberle's phenomenal disciples, Andrea soon attracted attention in her academic career at the Technical University of Munich with unique research topics such as: aroma of citrus fruits, development of buccal odor screening system, studies of maternal milk or smell of toys. Andrea has been Executive Director of the Fraunhofer Institute for Process Engineering and Packaging since April 2020, where she is also responsible for the Freising site. Furthermore since 2017, she has headed the Chair of Aroma and Smell Research at the Friedrich-Alexander-Universität Erlangen-Nürnberg and is part of the Odeuropa team. Accompanied by our host Trevor, Andrea will give holistic insights as an aroma professional, diving deep into anthroposophical topics related to food, about generating research topics in daily life and beyond. Host: Trevor Groome, Jan Petka, Music: Aidan Kirkwood, Editing: Britta Nobis © 2023 British Society of Flavourists

We are starting the season 2 of Flavour Talks podcast with a well known personality: Danny Hodrien. Born and educated near Liverpool before attending Reading University for a Degree and a life in the Food Industry. Starting his flavour life with Unilever he was immediately captivated by the magic of a flavour laboratory. Now 51 years later and after senior positions in the corporate world of flavours with the major players such as Givaudan and companies that became Sensient and Symrise then latterly with Frutarom (always as a Flavourist)-he has found his personal niche through his own business – F&F Projects Ltd - incorporated in 2006. Our guest Danny tries to unravel the flavour secrets of nature, which remains one of his great passions. Host: Trevor Groome, Music: Aidan Kirkwood, Editing: Britta Nobis © 2023 British Society of Flavourists.

Listen to a new episode of Flavour Talks, this time with Marianne Martin, creative perfumer and president of the British Society of Perfumers. Marianne’s perfumery and chemistry experience spans nearly 50 years in the fragrance industry. She is a respected perfumery tutor with a global outlook, known for her perfumery teaching in the courses for the Society of Cosmetic Scientists. This exciting podcast is discussing topics from both flavourist and perfumer perspective. © 2022 British Society of Flavourists. Music by Aidan Kirkwood

Our hosts Trevor and Aidan talk to Marianne Martin, president of the British Society of Perfumers. © 2022 British Society of Flavourists. Music by Aidan Kirkwood

On this episode of BSF Flavour Talks, our hosts Trevor and Aidan speak to Gary Reineccius, Professor Emeritus at the University of Minnesota, the renowned expert on flavour encapsulation. Gary is the author and co-author of more than 250 books and publications, including the “Flavour Bible” for many of us - Flavor Chemistry and Technology. He specializes in the needs and trends of the industry that have evolved over time. In addition to his expertise in encapsulation and many other flavour topics, his research also focuses on modern challenges such as off-flavours in plant proteins. © 2022 British Society of Flavourists. Music by Aidan Kirkwood

Our hosts Trevor and Aidan talk to Gary Reineccius, flavour scientist, Professor Emeritus at the University of Minnesota. © 2022 British Society of Flavourists. Music by Aidan Kirkwood

Listen to a new episode of Flavour Talks, this time with Aigora, a technology company that empowers sensory and consumer teams to implement artificial intelligence. Our hosts, Trevor and Aidan, discuss the combination of sensory neuroscience with data computational science with Tian Yu, director of sensory science of Aigora and Vanessa Rios de Souza, senior computational sensory science consultant. © 2022 British Society of Flavourists Music by Aidan Kirkwood

Our hosts Trevor and Aidan talk to representatives of technological company Aigora that empowers sensory and consumer teams to implement artificial intelligence. © 2022 British Society of Flavourists. Music by Aidan Kirkwood

Listen to a new episode of Flavour Talks, this time with Jane Parker, associate professor at the University of Reading and manager of its Flavour Centre. Our hosts, Trevor and Aidan, discuss Jane's career path from obtaining a PhD in physical organic chemistry and working as a process development chemist for a bulk chemical manufacturer to moving into the flavour and fragrance industry, followed by accepting a research role at the University of Reading, where she is working on industry-related flavour chemistry projects. Her main research focuses on the generation of flavour during the thermal processing of food, mathematical modeling of flavour formation pathways, and the interaction of aroma compounds with the food matrix. © 2022 British Society of Flavourists Music by Aidan Kirkwood