British Society of Flavourists - founded in 1970 to promote the interests of individuals working within the Flavour Industry
Joined July 2014
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Trevor is joined in Flavour Talk by another renowned guest, Prof Barry C Smith, in Part 1 to discuss life and research as a philosopher of the multisensory nature of flavour. Stay tuned for Part 2. open.spotify.com/episode/4FC…
Over the past five years, Jingang formulated a groundbreaking hypothesis that taste stimuli could be perceived through retronasal olfaction.
Hear more about this next week in the webinar. Spots are still available bsf.org.uk/my-bsf/council/ca…
The familiar Marc van Leuven on @BASF Isobionics products. It means more smelling and tasting of natural aroma chemicals.
Dr Dhanushka Hettiarachichi talking from Quintis Sandalwood: we hear of sandalwood being a "part of life" in Sri Lanka.
@LanzaTech on Creating a Circular Carbon Economy. Capturing CO or CO2 and H2 from waste and transforming into ethanol using bacterial fermentation.
Sky's the limit with @LanzaTech as they explain how their renewable ethanol can be converted to sustainable aviation fuel via ethylene glycol.
@JKP27 on The Practical Challenges of Flavour Prediction using Artificial Intelligence. We are told AI is not going to be discussed!
The machine learning model was able to beat the random forest (RF) model in most cases, not so much with musky notes (not shown)
The "Bringing the Senses Together" event is underway this afternoon at @RoySocChem, together with @BSP50 and @SCS_Society
