Members of our staff have taught or developed a variety of courses and seminars on the science of flavors at several educational facilities. Some of these include:
- "Culinology 101, Parts 1-4," Rutgers University Continuing Education Program.
- "Seminar on Sensory Evaluation," Rutgers University Continuing Education Program.
- "Flavors: Their Creation, Definitions, and Use," at the Center for Professional Advancement in New Brunswick, New Jersey, Chicago, Illinois and Amsterdam, The Netherlands.
- "Introduction to Flavors: Food and Flavor Seminars," in Newark, New Jersey, Chicago, Illinois and Los Angeles, California.
Other Miscellaneous Seminars Include:
- "Fat Interactions with Flavors," Institute of Food Technologists - Short Courses.
- "Flavors in the Real World," Candy and Confectioner's Association.
- "Flavor Nomenclature Seminar," Local Institute of Food Technologists.
- "The Training of a Flavor Chemist," Society of Flavor Chemists.
- "From Palate to Pilot Plant," Association for Salads and Dressings.