Seminar & workshop October 29 2015
”Creating deliciousness – The impact of process on sensory quality” Developing innovative approaches to the production of foods that convey good sensory qualities is one of the principal challenges of the future. Regardless of whether this takes the form of healthy products, meals geared to those with special needs or fermented foods, one thing is clear – if it doesn’t make us want to take another bite or sip then the effort is lost. A key aspect of this endea-vour is understanding the chemical foundation of the sensory experience. The Nordic Taste & Flavour Centre invites you to take part in a one-day seminar and workshop where the focus will be on techniques that will give you a competitive edge.
Aim
To learn how different approaches to food, including extrusion, cooking modified texture meals, fermentation and molecular gastronomy, along with novel techni-ques for brewing beer and making cheese, can help to achieve a superb flavour and a range of other sensory characteristics.
Target audience
We are aiming at the entire food chain, including the food industry, the public meal sector, chefs and primary producers.
Content
Scientific research and its technological applications give you the knowledge required to begin applying these ideas in your specific line of work. Your cooking skills will also be honed as you make practical use of your knowledge of molecu-lar gastronomy.
Cost – Seminar and workshop (limited to 24 participants) SEK 3000 Members of the Nordic Taste & Flavour Centre SEK 5000 Non-members
Cost – Seminar only
SEK 1250 Members of the Nordic Taste & Flavour Centre SEK 2500 Non-members
The final date for registration is October 15, 2015.Register by sending an e-mail to anna-lena.goransson@sp.se
Seminar – ”Creating deliciousness” October 29 2015
Krokslätts Fabriker 45 in Mölndal (just outside of Gothenburg)
09.30-10.00 Coffee and light refreshments 10.00-10.10 Welcome!
Karin Anderö,
Project Manager, Nordic Taste & Flavour Centre
10.10-10.50 Extrusion – a novel technique to develop healthy food with appealing sensory qualities
Camilla Öhgren,
Research Scientist, SP Food & Bioscience (Gothenburg, Sweden)
10.50-11.50 Exceptional modified texture meals – A lesson from the ’pâté master chef’
Roy Blad, Chef, Husiegården Nursing Home (Malmö, Sweden)
11.50-12.40 Lunch
12.40-13.40 Fermentation – A thrilling approach to improving flavour and the economic potential of foods
Lisbeth Ankersen,
Sensory expert and owner, InnovaConsult (Skødstrup, Denmark)
13.40-14.40 New flavours for beer – use of hybrid and unconventional yeast Kristoffer Krogerus, Research Scientist, VTT Technical Research
Centre of Finland (Esbo, Finland).
14.40-15.00 Coffee break
15.00-16.00 A pinch of salt – How to reduce salt in cheese while maintaining optimal sensory quality
Barbara Vad Andersen, Post Doc, Aarhus University (Aarslev, Denmark)
Workshop – ”Creating deliciousness” October 29 2015
Krokslätts Fabriker 30 in Mölndal (just outside Gothenburg)16.30-17.30 Molecular gastronomy – Combining the chef’s ’know how’ with the scientist’s ’know why’.
Douglas Spiik explains and demonstrates the fundamental techni ques used in molecular gastronomy.
Douglas Spiik,
Food creator, chef and entrepreneur, Strängby / Spiik, Mat & Kreation AB (Gothenburg, Sweden)
17.30-20.00 A ’crash course’ in molecular gastronomy – practical exercises Supervised by Douglas, we cook dinner together. Learn to
implement molecular gastronomy in practice to create dishes with a new style and flavour.
Our speakers
Camilla Öhgren – Senior Scientist, SP Food & Bioscience (Gothenburg, Sweden)
Camilla Öhgren has over 18 years’ experience working as a research scientist at the Structure and Material Design Department at SP Food & Bioscience and at AstraZeneca. Her research focuses on how food products are built up on a mi-crostructural level and the property-related mechanisms that are activated in a food product when it is manufactured, used, experienced or broken down. The Structure and Material Design Department designs and characterises structures in foods with unique attributes.
Roy Blad – Chef, Husiegården Nursing Home (Malmö, Sweden)
Roy Blad is the chef who started to ’play with his food’. He is a ’food artist’ who has been highly acclaimed for his inventive ways of preparing modified texture meals for elderly persons who have difficulty chewing and swallowing. He has co-authored a book on the subject – Strutspaté & hallongelé (Ostrich pâté & rasp-berry jelly). In 2008, he received an environmental award from the City of Malmö for his work with organic food. His latest challenge is an attempt to serve only vegetarian food one day a week at the nursing home.
Lisbeth Ankersen – Sensory expert and owner, InnovaConsult (Skødstrup, Denmark)
Lisbeth Ankersen is a professional ’flavour nerd’ with over 20 years’ experience of exploring, developing and describing the flavour of different foods. In 2010 she founded InnovaConsult, a company which has a wide range of clients in the food industry, both Danish and international, including Ferrero Italia, Arla, IndAsia, Jens Møller etc. Whisky, wine, bread, cheese, chocolate and salami are just a few of the wide range of fermented foods that she has worked with. She holds an MSc from the University of Aarhus.
Douglas Spiik – Food creator, chef and entrepreneur, Strängby / Spiik, Mat & Kreation AB (Gothenburg, Sweden)
Douglas Spiik is a creative, innovative chef with a thorough knowledge of mole-cular gastronomy. His food philosophy is simple: ”If you understand the perfec-tion of the raw material itself, you can create perfecperfec-tion”. He has worked at Råda Säteri, Riverton and various restaurants in Europe and he also founded Restau-rang Sense in Gothenburg in 2003. In 2014, he was awarded the gold medal at the Culinary World Cup in Luxembourg. Douglas Spiik is a member of Culinary Team West and an international judge in culinary competitions. Strängby / Spiik, Mat & Kreation seeks to communicate what happens during the cooking process and share knowledge and techniques to achieve the best flavour, texture and appearance.
Kristoffer Krogerus – Research Scientist,
VTT Technical Research Centre of Finland (Esbo, Finland)
Kristoffer Krogerus research focus is the physiology of brewing yeast. He has worked on a variety of topics related to beer flavour. Recently, he has been wor-king on his PhD, which deals with elucidating flavour formation and stress tole-rance in brewing yeast hybrids, and the team’s successful generation of new lager yeast could potentially revolutionise the brewing industry. He is also an avid home brewer and beer enthusiast which has resulted, for example, in recent research on the sensorial properties of Sahti, an ancient beer style indigenous to Finland. Barbara Vad Andersen – Research Scientist,
Aarhus University (Aarslev, Denmark)
Barbara Vad Andersen is interested in strategies for healthy eating through rese-arch that shows how we can make nutritious food sensory appealing. In addition, to researching salt reduction in cheese Vad Andersen within the Senswell project, studies the sensory dimensions that are involved in consumer satisfaction with foods and meals before, during and after intake and how these can be utilised to promote healthy eating behaviour. She holds a PhD from the Danish National Food Institute, she has experience from working as a nutritionist and she teaches sensory and consumer science at the University of Aarhus.
Travelling to Krokslätts Fabriker in Mölndal (just outside Gothenburg)
From Gothenburg Central Station: Outside Gothenburg Central Station take either tram number 2 (platform A) or number 4 (platform C) in the direction of Mölndal and alight at Krokslätts Fabriker. The journey takes around 20 minutes.
From Korsvägen: Take either tram number 2 (platform F) or number 4 (platform A) in the direction of Mölndal and alight at Krokslätts Fabriker. The journey takes around 8 minutes. From Landvetter Airport: Take a taxi (around 20 minutes).
From the Danish ferry terminal (Emigrantvägen 20): Use the directions provided by Google maps, www.google.com/maps/
Hotel alternatives
SP Food and Bioscience has an agreement with Quality Hotel Panorama (near Korsvägen), https://www.nordicchoicehotels.com/quality/quality-hotel-panorama1/. One night costs from SEK 925. To obtain our discounted price, quote agreement code 16780116 when you book.
SP also has an agreement with First Hotel G, www.firsthotels.com, which is located direct-ly beside Gothenburg Central Station, Quote SP Technical Research Institute of Sweden or code FHCSPSV to obtain our price. A single room costs from SEK 1,398 per room per night.
