Episodes
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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
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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
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Episodes manquant?
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Listen to a new episode of Flavour Talks podcast, this time with Marie Wright, President of Creation, Design & Development and ChiefGlobal 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 theleadership position of Vice President.
Marie has mentored many young flavorists, continuing to lead the ADM’s Academy of Future Flavorists, havingalso 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
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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
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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. - Montre plus
