Flavour Talks

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.

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.

© 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

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

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.

Listen to a new episode of Flavour Talks podcast, this time with Marie Wright, President of Creation, Design & Development and Chief

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

Marie has mentored many young flavorists, continuing to lead the ADM’s Academy of Future Flavorists, having

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.

© 2023 British Society of Flavourists