Flavorist

A flavorist, also known as flavor chemist, is someone who uses chemistry to engineer artificial and natural flavors. The tools and materials used by flavorists are almost the same as that used by perfumers with the exception that flavorists seek to mimic or modify both the olfactory and gustatory properties of various food products rather than creating just abstract smells. As well, the materials and chemicals that a flavorist utilizes for flavor creation must be safe for human consumption.

Flavorists, as profession, came about when affordable refrigeration for the home spurred a major growth of food processing technology. Processes used in the food industry to provide safe products often affect the quality of the flavor of the food. To the detriment of the manufacturer, these technologies remove most of the naturally occurring flavors. To remedy the flavor loss, the food processing industry created the flavor industry. The chemists that tackled the demand of the food processing industry became known as flavorists, and, thus, the flavor industry was born.

Educational requirements for the profession known as flavorist are varied. Flavorists must be at least graduated either in Chemistry, Biology or Food Science up to PhDs obtained in subjects such as Biochemistry and Chemistry. Because, however, the training of a flavorist is mostly done on-the-job and specifically at a flavor company known as a flavor house, this training is similar to the apprentice system.

Located in Versailles (France), ISIPCA French School offers two years of high-standard education in food flavoring including 12 months traineeship in a flavor company. This education program provides students with solid background in flavor formulation, flavor application, and flavor chemistry (analysis and sensory).

The British Society of Flavourists together with Reading University provide, every year, a three-week flavorist training course for flavorists from all around the world.

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Wikipedia