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FLAVORISTS REQUIREMENTS (minimal requirements)
Organic Chemistry
Nomenclature
Functional Groups
Functional Group Reactions
Maillard Reaction
Related chemistry for specific projects
Microbiology
Basic understanding of microbiology
Microorganisms - spoilage
Water Activity - Reaction flavors, liquid flavors
Food Chemistry
Food Processing Variables
Flavor Interactions with Processed Foods (Starches, Proteins, Fats)
Instrumentation - Separation, isolation and identification of flavor components
Gas Chromatography
SPME (Solid Phase Micro Extraction)
HPLC (High Pressure Liquid Chromatography)
Mass Spectrometry
Infrared Spectra
Laboratory Techniques for isolation of flavor components for further study
Extraction techniques
Distillation techniques
Separation techniques
Sensory Analysis
Flavor profiles of various foods and beverages as references
Basic tests used to determine sensory differences, matches, quantitative profiles
Ingredient Knowledge
Chemicals
Essential Oils, Absolutes, Essences, Resin, Isolate, etc.
Extracts - Citrus, Botanical, Fruit, Vegetable
Ingredient processes - Isolation, Rectification, Maceration, Expression, etc.
HVP (Hydrolyzed Vegetable Protein)
AYE (Autolyzed Yeast Extract)
Meat Extracts
Carriers, Emulsifiers, Film Formers
Ingredient Stability
Flavor Processes
Emulsions
Spray Drying
Process Flavors
Citrus Extraction, etc.
Regulations
½ÄÇ° °ü·Ã ¹ý±Ô
½Äǰ÷°¡¹° °øÀü
FDA (Food and Drug Administration)
International Flavor Regulations
Flavor Creation
Compounded Flavors
Matching Flavors
Process Flavors (Maillard Reaction)
Flavor Applications
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Computer Literate
Databases, Spread sheets, Industrial software
Formula software
Project management
Time management
Handle multiple projects
Handling Deadlines