Autumn HN101
David Jackson
Ever wonder why an apple tastes like an apple? Or whether that glass of wine really has notes of vanilla or a hint of violets? This course explores the Science behind Taste and Aroma and takes a scientific approach to the appreciation of flavour. Using sensory analysis techniques and aroma essences participants will deconstruct the flavour of foods such as Coffee, Wine and Cheese. Kitchen Chemistry and the science of cooking are also investigated.
Belfield  | Tuesday | 7.30pm - 9.30pm |
| 10 weeks | Autumn | 29 Sep – 1 Dec |
| Fee: €185 | Print booking form or ring (01) 716-7123 for Laser/credit card payment | |
Tutor Details
David Jackson is a Chemist (BSc, MSc, HDipBrew , WSET Cert in Wines & Spirits) and has worked for the Diageo (Guinness) Research Department for over ten years specialising in Flavour Chemistry and Flavour Analysis. Specific areas of expertise include the Flavour of Roasted and Fermented Products, Flavour Freshness and Ageing and Deconstructing Flavour using Sensory and Instrumental Analysis Techniques. He has successfully developed major new products for Diageo and currently leads a team of scientists where his responsibilities also include Food Safety and Nutrition
