It’s like having your own personal Flavor Wizards on staff.
Flavor chemists (also known as flavorists), develop flavors using natural and synthetic approved flavor chemicals and extracts for a wide variety of food and beverage products using creative and artistic talents along with various analytical tools including GC/MS. Often, creating a great tasting flavor is just the start. Finding the most cost-efficient flavor systems that are compatible with specific active ingredients … that’s where the wizardry happens.
In 1954, in New York City, The Society of Flavor Chemists was organized as the founding members sought to learn from one another and further their craft. As there were no specialized college degree programs focused on flavor chemistry (and still aren’t), the Society adopted an apprenticeship model and standards for the flavor industry. Today, Certified Flavor Chemists earn this recognition from the Society through an intensive apprenticeship program of 7 years post college (Chemistry or Food Science degrees) or 10 years of training for non-college graduates. Working knowledge (measured by the ability to identify by smell) of hundreds of different chemicals, their volatility and potency are required.
It goes without saying that a “Certified Flavor Chemist” must have an exceptional sense of taste and smell, deep knowledge of organic chemistry, have excellent math skills, a thorough understanding of legal/regulatory/ production methods/economics, and safety factors of the formulation and production of flavors. Flavor scientists also must be an artist of flavor, being able to create new experiences from existing and innovative ingredients.
