Flavour Talks

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

In this episode, Kaan Demiryurek, author of 'Food for thought - Food Science and Engineering for the Future of Humanity' and with over 20 years of experience at PepsiCo, discusses topics like amateur soccer, the journey towards becoming an engineer, observations on packaging in South Africa, and the power of mindset shift and sharing knowledge.

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