Prospective flavorists usually have an undergraduate degree in chemistry, biology, or food science. They start out as lab assistants, doing compounding and general lab work under the tutelage of a senior or master flavorist. Then, they are eligible to be sponsored for apprentice membership in the Society of Flavor Chemists and undergo an interview that includes an oral assessment of their knowledge and skills. After two more years, the apprentice may apply and be reinterviewed for an upgrade to certified flavorist. With this rigorous training, it is not surprising that few trained flavorists leave the field.
Every day is different.
Though her knowledge base is broad, Pollock says most of her projects are for the beverage industry, creating flavors for sodas, soft drinks, and fruit juices. Tells how ingredients work together Some food scientists work for ingredient supply companies that provide many of the key components of food products flavors, thickeners, and stabilizers for the food processors. I develop prototypes to show how these products function together and how they can solve some basic food processing problems. The food industry has undergone significant changes in this decade. As a result, much of the scientific research work has shifted from food processors to ingredient suppliers such as Hercules.