Dr. Ali Bouzari brings a unique view of the modern food industry in a talk for Research Chefs and Food Scientists alike. A product's journey to market can be a winding, wandering, convoluted affair. Delicious gold standard recipes get put through a dizzying array of handoffs from benchtop to pilot to commercial production.

Compromises get made in the name of minimum order quantities, label concerns, shelf stability, processing functionality, and the whims of the production facility. The products that emerge from that path often end up tasting like a lackluster wedding band covering what was once a vibrant hit song.

Scaling flavor is one of the most difficult lines to walk in the food world. This workshop will lay out the fundamental principles of flavor science and perception along with concrete culinary strategies for improving the fidelity of your products as they go from the test kitchen to the retail shelf. We'll dig into how flavor is extracted, concentrated, destroyed, and lost; how to design flavor profiles to match your matrix; how to vet ingredient sources; and how to troubleshoot scaling problems on the fly.

This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.5 CH for their participation in this program.