Taste & Smell: playing on your senses

1 ,700.00

The sessions proceed in October. It lasts 1 week, from Monday to Friday from 9 am to 5 pm, lunch included.

The working language is English. The number of participants is limited to 10.

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Description

Taste and smell are more complicated than you might think. Working together, and alone, these senses can have big impacts on our life.

This training course is led by Miss Carole André, Perfumer. It allows to discover the resemblances and the differences between the olfactory universes of the perfume and some food or beverage products (wine, coffee, tea and chocolate). It’s also another way to improve the delicate and creative work of the perfumer, and discover bridges between the fragrance’s world, gastronomy and beverages.

Carole André has a degree in organic chemistry and also the option ISIPCA perfumery. Teacher in perfumes and cosmetics, she created her company in November 2004 for training and services. Since that, she divides her time between the various schools and universities where she teaches both the formulation and olfaction and creativity and sensory analysis, and professional customers who want to develop new ranges or in need of supervision regulatory.

Program

Day 1:

Morning:

  • Introduction to perfumery and perfumery trades
  • The profession of perfumer through the ages
  • Linguistic Descriptors – Olfactory Families
  • Olfaction of “historical” ingredients
  • Olfactory classification game

Afternoon:

  • Focus on the citrus family
  • Olfaction of raw materials
  • Tasting of 2 white wines

Day 2:

Morning:

  • Essential knowledge about wines
  • The french vineyards
  • Focus on the fruity family
  • Olfaction of raw materials
  • Tasting of 2 white wines

Afternoon:

  • Focus on the floral family
  • Olfaction of raw materials
  • Tasting of 2 white wines (1 sparkling)

Day 3:

Morning:

  • Essential knowledge about grapes and vines, impact of the soil/location/country
  • Focus on the woody family
  • Olfaction of raw materials
  • Tasting of 2 red wines

Afternoon:

  • Focus on the leather and ambery families
  • Olfaction of raw materials and fragrances
  • Tasting of 2 red wines

Day 4:

Morning:

  • Essential knowledge about tea : the plant, fermentation (green, oolong, black), crops, leaves, impact of the soil / location / country
  • Focus on the aromatic family
  • Olfaction of raw materials
  • Tasting of 3 unflavored teas
  • Tasting of dish with tea

Afternoon:

  • Focus on the green family
  • How to marry tea with food, unexpected ways of enjoying tea
  • Olfaction of raw materials
  • Tasting of 4 teas, flavored and unflavored

Day 5:

Morning:

  • Essential knowledge about chocolate : crops, from fruit to cocoa powder, impact of the soil / location / country
  • Focus on the sweet family
  • Olfaction of raw materials
  • Tasting of 4 black chocolates from 4 different countries

Afternoon:

  • Focus on the spicy family
  • Olfaction of raw materials
  • Tasting of 4 chocolate specialties with naturally flavored ganache
Lecturer

Carole André

Additional information

Session

October 7 to 11, 2019