Heat Flavor 201
Learn how to approach heat in your projects and work better with flavor. Beginning with the origins of heat, how it is perceived, to what we are seeing in the markets today. The goal of this course is to help you develop an understanding of heat perception — including the science at work and the technologies available.
Class Topics
Origin & History of Heat
Explore the origins of heat and spice in food, tracing the use of chili peppers and other pungent ingredients back to ancient cultures across the globe. It highlights the historical, cultural, and medicinal significance of spicy food, as well as how these flavors spread globally through trade, exploration, and migration.
Heat Perception
Delve into the science behind how we perceive spiciness, focusing on the role of capsaicin and other pungent chemicals and their interactions with sensory receptors in the mouth. Examine how genetic, cultural, and psychological factors influence individual tolerance to spicy foods and shape our sensory experiences.
The Role of Sensory
Understand the science of sensory for spicy and pungent foods and how it connects to product development. Learn how to conduct sensory tests using tongue burning foods!
Scoville Scale and Instrumental Analysis
Dive into the Scoville scale, a measurement of spiciness based on capsaicin concentration, and explore the various instruments and methods, such as high-performance liquid chromatography (HPLC), used to quantify heat levels in food.
Marketing Trends
Take a look into the latest marketing trends, hottest campaigns, the rise of bold new flavors, and the burning demand for extreme heat and novelty spice experiences
Upcoming Classes
FONA Center, Geneva, IL - May 20
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