flavourist BrE
flavorist AmE

Flavourist Stephen Hart of International Flavours and Fragrances told me how his company could develop taste signatures which actually reflect the 'personality' of a brand.

To acquire membership, applicants must be sponsored by at least two voting members, shall not be under thirty years of age, and shall have been engaged as a creative flavourist for a period of at least ten years.

As an alternative to training under a flavorist, rather than the above mentioned cases, a 10-year independent option is available.

Educational requirements for the profession known as flavorist are varied.

In addition to dietary and snack foods, the attention of the flavorist has turned to the elderly.

The flavor creation is done by a specially trained scientist called a "flavorist".

The flavor creation begins when the flavorist receives a brief from the client.

To be an apprentice flavorist in the society, one must pass an apprenticeship within a flavor house for five years.

To become a senior flavorist takes not only an acute sense of taste and strong scientific skills, but at least 10 years of experience.

The flavorist will use his or her knowledge of the available chemical ingredients to create a formula and compound it on an electronic balance.

A flavorist, also known as flavor chemist, is someone who uses chemistry to engineer artificial and natural flavors.

As well, the materials and chemicals that a flavorist utilizes for flavor creation must be safe for human consumption.

The flavorist's job combines extensive scientific knowledge of the chemical palette with artistic creativity to develop new and distinctive flavors.

One machine can cut chewing gum into sticks, chewing gum being a prime product for the flavorist.

Like any fraternity, the flavor industry reveres its legendary figures, including the flavorist who came up with a strawberry taste for General Foods.

Pamela Low, 79, American flavorist who created the coating for Cap'n Crunch.

She went on to work as a flavorist for the Arthur D. Little consulting firm in the Boston metropolitan area for more than 30 years.

Some of these products occur naturally like salt and sugar, but flavor chemists (called a "flavorist") develop many of these flavors for food products.

The British Society of Flavourists together with Reading University provide, every year, a three-week flavorist training course for amateur flavorists from all around the world.

In the United Kingdom, a flavorist can join The British Society of Flavourists, which meets near the London area.

Recently, in the sweet development laboratory at Haarmann & Reimer, Hazel Xenitelis, a senior flavorist, was about to build a prototype for a client.

Building on the work of the flavorist, the food technologist does tests in the Haarmann & Reimer application room, where cakes are baked in massive ovens.

These mixtures are formulated by flavorist to give a food product a unique flavor and to maintain flavor consistency between different product batches or after recipe changes.

In January 1976, the publication was divided into two separate magazines: Perfumer & Flavorist and Cosmetics and Toiletries.

The list of known flavoring agents includes thousands of molecular compounds, and the flavor chemist (flavorist) can often mix these together to produce many of the common flavors.

Because, however, the training of a flavorist is mostly done on-the-job and specifically at a flavor company known as a flavor house, this training is similar to the apprentice system.

"You can cause their attention to be focusing on another taste sensation which is equally appealing," said Claude E. Burke, a senior flavorist with the Procter & Gamble Company.