Spring HN210
David Jackson
Flavour is made up of a complex association of many different attributes and characteristics that combine to give the overall impression that we perceive when we taste foods. During this course participants will focus on developing their tasting skills to deconstruct or analyse complex flavours such as coffee, tea, wine, chocolate and whiskey. Participants will learn about the production processes that give rise to the flavours and will use flavour training standards to train their palates to detect the important attributes or flavour notes in each food group. Sessions will be interactive and experiential and will include 'taste tests' and exercises to challenge and develop participants' tasting skills.
Belfield  |
Saturday | 10am - 1pm |
| 6 weeks | Spring | 30 Jan – 6 Mar |
| Fee: €170 | 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
