Flavour Talks

Today we're pleased to have William van Dongen with us. He's an R&D manager with a wealth of experience in flavour and fragrances, as well as pharmaceutical research.William is co-founder of Scents & Flavors— a comprehensive database of over 46,000 materials used in the flavor and fragrance industry. In this episode, he'll share his approach to innovation, problem-solving, and how his diverse background informs his work.Join us as we explore his insights and experiences in the field.Host: Trevor Groome, Séan Ryan, Michel Aubanel, Music: Aidan Kirkwood, Editing: Britta Nobis, Publishing: Ján Peťka

The first guest of the fourth season of our podcast is Cyndie Lipka, a principal flavorist at Bell Flavors and Fragrances. Ms. Lipka has nearly three decades of experience in the flavor industry, with a focus on developing and duplicating elegantly layered flavors for a variety of markets, including the sweet and dairy industries. She began her career at The Hershey Company and has worked for Wm. Wrigley Jr. Co., Sethness Greenleaf Chicago (later Synergy Flavors), Bell Flavors and Fragrances, Prinova USA and again for Bell Flavors & Fragrances.She is also a past president and chairman of the board for the Society of Flavor Chemists and the Chemical Sources Association. In 2017, Ms. Lipka received the Flavoristof the Year Award from the WFFC, and in 2014, she received the O.F. Stambaugh Chemistry Alumni Award from Elizabethtown College, which is given to alumni inrecognition of outstanding professional contributions in chemistry or medicine.Ms. Lipka is also an active monthly contributor and moderator for Perfumer & Flavorist magazine's "The Flavor Report" section and  is a member of the P&F+ Advisory Board.Host: Trevor Groome, Ján Peťka, Music: Aidan Kirkwood, Editing: Maria Palassarou, Publishing: Ján Peťka

We wrap up Season 3 of the Flavour Talks podcast with Garmt Dijksterhuis, a renowned researcher in sensory science and experimental psychology. Garmt has over 30 years of experience in academia, research institutes, and the food industry. He has written or co-authored 150 publications in sensory and consumer science, statistics, and psychology. Garmt Dijksterhuis is a founding member of the Sensometric society and a member of the editorial board of several journals in the area of eating and food perception. He has taught courses in food perception and sensory science, and has been invited to speak at various scientific conferences and media interviews. Garmt is teaching at the Faculty of Psychology and Neuroscience of Maastricht University in the Netherlands. Host: Trevor Groome, Music: Aidan Kirkwood, Editing: Maria Palassarou, Publishing: Ján Peťka

Welcome to this episode of our podcast, recorded on World Arts Day, featuring the visionary perfumer Christophe Laudamiel. Known for his innovative approach to fragrance design, Christophe has created scents for some of the world's leading brands and has a reputation for pushing the boundaries of olfactory artistry. In this inspiring conversation, he shares his insights on the importance of forging your own path in the creative world of flavours and fragrances. He encourages listeners to embrace their individuality and resist the limitations imposed by external influences. Join us as we dive into the power of self-expression and chat about how to stay true to ourselves on our creative journeys. (02:45) How Christophe became a perfumer? (15:30) Memorable innovation (21:25) Flavours and society's acceptance (26:15) What keeps the perfumer up at night (32:00) Enhancing flavours from a perfumer's perspective (37:45) Christophe and the work at Osmo (42:30) Collaboration with chefs and bartenders (46:16) The First Synthetic Molecule (51:40) Industry Constraints (53:05) Realism in Perfumery and flavours (55:00) Smelling “Spacewood” (1:00:10) Perfumers and flavourists – who are seen as artists? (1:06:40) Inspiration in unlikely places (1:17:05) How life's challenges inspire creativity? (1:24:00) A Message to the Next Generation Host: Aidan Kirkwood, Michel Aubanel, Seán Ryan, Music: Aidan Kirkwood, Editing: Britta Nobis, Publishing: Ján Peťka

The world of flavours is relatively small, so there are just few iconic personalities. One of them is undoubtedly Andy Taylor. After 32 successful years at the University of Nottingham, where he pioneered the study of flavour release from food, he changed career direction in 2010 to found a spin-out company, Flavometrix. He then joined Mars Petcare where he worked for 6 years. Andy currently works with a number of companies to help develop flavour research strategies and to mentor younger researchers in planning and managing their research projects. His association with the University of Nottingham continues through his role as Emeritus Professor, where he works on an ad hoc basis to support and develop younger researchers and is one of the key people organising the key flavour research event: Weurman Symposium. Host: Trevor Groome, Music: Aidan Kirkwood, Editing: Mark Millward, Publishing: Ján Peťka © 2024 ⁠⁠⁠⁠⁠⁠⁠⁠British Society of Flavourists⁠

Paola Totaro is an award-winning journalist, editor and author covering global issues including politics, health, social policy, indigenous rights, arts and culture. She has written for major publications and is passionate about storytelling, engaging diverse audiences and mentoring young journalists. When award-winning reporter Paola Totaro lost her sense of smell to Covid in March 2020, her world changed and dulled in an instant. Her latest book, On the Scent, is a memoir/scientific detective story that explores the mysterious sense of smell and its impact on emotional wellbeing, relationships and interpretation. It explores the experiences of patients and scientists and highlights its potential as a health indicator. Host: Trevor Groome and Seán Ryan, Music: Aidan Kirkwood, Editing: Maria Palassarou, Publishing: Ján Peťka © 2024 ⁠⁠⁠⁠⁠⁠⁠British Society of Flavourists⁠

Professor Thomas Hummel is a renowned expert in the field of smell and taste. He supervises work area and outpatient clinic "Smell and Taste" at the Department of Otorhinolaryngology at the TU Dresden and heads the interdisciplinary centre "Smell and Taste", where he studies the physiology and pathophysiology of smell and taste. His work includes the diagnosis and treatment of olfactory and gustatory disorders. Host: Trevor Groome and Michel Aubanel, Music: Aidan Kirkwood, Editing: Maria Palassarou, Publishing: Ján Peťka © 2024 ⁠⁠⁠⁠⁠⁠British Society of Flavourists⁠

Carlo Bicchi, Full Professor of Phytochemistry at the Faculty of Pharmacy of the University of Turin, has been involved in the development of analytical technologies for biologically active secondary metabolites in plant matrices and in aroma profiling and fingerprinting of industrial food crops. With over 350 publications in international journals, his research interests include sample preparation, gas chromatography, enantioselective GC, high pressure liquid chromatography, supercritical fluid extraction and chromatography, chemometric methods, fingerprinting and profiling. Carlo Bicchi has been invited to serve on international PhD and postdoctoral juries and has collaborated with global companies in the food sector. He has been an effective member of the Botanicals Compendium Working Group for the European Food Safety Authority (EFSA). Host: Trevor Groome and Andrea Albertino, Music: Aidan Kirkwood, Editing: Mark Millward, Publishing: Ján Peťka © 2024 ⁠⁠⁠⁠⁠British Society of Flavourists⁠

Listen to a new episode of the Flavour Talks podcast with Saskia van Ruth, Professor of Food Supply Chain Integrity at University College Dublin. With a PhD in food chemistry, she has extensive experience in flavour science and food authenticity, having worked in a variety of roles at institutions including Queen's University Belfast, University College Cork and Wageningen University & Research. Host: Trevor Groome and Séan Ryan, Music: Aidan Kirkwood, Editing: Britta Nobis, Publishing: Ján Peťka © 2024 ⁠⁠⁠⁠British Society of Flavourists⁠

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

Our hosts Trevor and Aidan talk to Jane Parker, flavour scientist, founder of Flavour Centre at the University of Reading and one of BSF's Flavourist Training Course organizers. © 2022 British Society of Flavourists.Music by Aidan Kirkwood

Meet Jack Knights, one of the most remarkable people in the flavour industry, founding member of the BSF and initiator of the flavourist training course at the University of Reading. Jack, who started working for a flavour house by chance, is a live witness to such pivotal events as the introduction of gas chromatography or the commercialization of many pure key flavour compounds. He gained a reputation for his work in the regulatory field, teaching many flavour professionals. Our hosts Trevor and Aidan discuss his approach to flavourings or the effects of his acquired anosmia. © 2022 British Society of Flavourists Music by Aidan Kirkwood

Our hosts Trevor and Aidan talk to Jack Knights, one of the foremost experts in the flavour industry. © 2022 British Society of Flavourists. Music by Aidan Kirkwood

Get to know one of the pioneering personalities of flavour science. Our hosts Trevor and Aidan talk to Peter Schieberle, former director of the German Research Institute for Food Chemistry (DFA) in Garching, Germany and professor at the Technical University of Munich. Author or scientific leader of numerous works examining flavour of food, co-author of such important analytical techniques as AEDA, SAFE and SIDA and mentor of more than 100 young talents. © 2022 British Society of Flavourists. Music by Aidan Kirkwood

Our hosts Trevor and Aidan talk to Peter Schieberle, one of the most influential flavour scientists. © 2022 British Society of Flavourists. Music by Aidan Kirkwood

Our hosts Andrea Albertino and Aidan Kirkwood talk to Colin Scott, an experienced flavourist. Be inspired by his 49 years in the flavour industry, his great story as an ex-pat is a wonderful motivation for those who want to start a career abroad. Born in Scotland and having worked in the UK, Spain, Switzerland, Mexico, USA, Turkey and Ireland. Colin is not only a globetrotter, but also a creative mentor and a past president of the British Society of Flavourists. Listen to his journey, from Irn Bru to David Bowie. © 2022 British Society of Flavourists. Music by Aidan Kirkwood

Our hosts Andrea Albertino and Aidan Kirkwood talk to Colin Scott, an experienced flavourist, former president of the BSF and lecturer on the Flavourist Training Course at the University of Reading. © 2022 British Society of Flavourists. Music by Aidan Kirkwood

Our hosts Trevor Groome and Aidan Kirkwood talk to Alexander Mohr, the Executive Director of EFFA, the European Flavour Association. Alexander speaks about his way from steel to flavours, explains how EFFA works and gets surprised by Trevor's unconventional thinking. © 2022 British Society of Flavourists Music by Aidan Kirkwood

Our hosts Trevor Groome and Aidan Kirkwood talk to Alexander Mohr, the Executive Director of EFFA, the European Flavour Association. © 2022 British Society of Flavourists. Music by Aidan Kirkwood

Our hosts Trevor Groome and Aidan Kirkwood are talking to Stephen Hart, Global Innovation Program Director at International Flavors and Fragrances. © 2022 British Society of Flavourists. Music by Aidan Kirkwood

Our hosts Trevor Groome and Aidan Kirkwood are talking to Stephen Hart, Global Innovation Program Director at International Flavors and Fragrances. Aside from being a creative flavourist for 35 years, Stephen is the invaluable IT brain of our society. Get ready for a bit of a punk vibe, as this was our first recording! © 2022 British Society of Flavourists Music by Aidan Kirkwood

Our hosts Trevor Groome and Aidan Kirkwood speak with world renowned flavourist John Wright. John started life as a chemist but soon realized that creating flavors was much more fun. Over the years John has worked for Duckworth (now Kerry), PFW (now Givaudan), BBA and IFF. After he escaped corporate life, he started as a consultant in 2008. His work experience covers most categories of flavor creation and most consumer product categories. John ran the Flavor Division of BBA in the U.K. until 1994, BBA Global R&D from 1995 to 2000 and IFF Global Flavor Creation and Applications from 2000 to 2007. John lived in the U.K. and Canada before finally settling in New Jersey for the past twenty five years. John has also spent significant interludes working in Chennai, Singapore, Melbourne and Koeln. As a consultant he have worked with many diverse companies, including Synthite in Kerala, Mondelez in East Hanover, Wacker in Munich and Quintis in Perth. Apart from making flavors, his hobbies include wine, writing, cooking, astronomy, swimming, music, skiing and photography. John's favourite spots in this entirely fascinating world are Roquebrune-sur-Argens, Far Sawrey, Marlborough, Breckenridge, Kerala and, last but not least, Grace Bay in the Turks and Caicos islands. John is ridiculously proud of his three children – John, William and Emma. John is a Fellow of the Royal Society of Chemistry, a Member of the Society of Flavor Chemists, Inc., a Fellow of the British Society of Flavourists and a member of the MIT Innovation Lab. © 2022 British Society of Flavourists Music by Aidan Kirkwood

Our hosts Trevor Groome and Aidan Kirkwood speak with world renowned flavourist John Wright. © 2022 British Society of Flavourists. Music by Aidan Kirkwood