Flavour Talks The British Society of Flavourists

Technical problems caused that the interview with Professor Barry Smith was left unfinished. That's why we bring you the sequel. Enjoy!


Host: Trevor Groome, Music: Aidan Kirkwood, Editing: Maria Palassarou, Publishing: Ján Peťka

© 2024 ⁠⁠⁠British Society of Flavourists⁠

In this episode we talk to Barry C. Smith, Director of the Institute of Philosophy at the School of Advanced Study, University of London. A philosopher of language and mind and founding director of the Centre for the Study of the Senses, his current research is on the multisensory nature of perceptual experience, focusing on taste, smell and flavour. He has written both theoretical and experimental papers and collaborated with chefs and artists. Barry is also a well-known broadcaster and wine columnist. For technical reasons, this recording has been split into two parts.


Host: Trevor Groome, Music: Aidan Kirkwood, Editing: Maria Palassarou, Publishing: Ján Peťka© 2024 ⁠⁠British Society of Flavourists⁠

Season 3 of the Flavour Talks podcast kicks off with flavourist Nigel John Murphy. 
Nigel began his career over 40 years ago, after graduating in Food Technology, he began creating seasonings with a particular focus on learning the flavour of herbs and spices, progressing to join the largest seasoning house in the UK.
Encouraged and taught by leading names in the industry and through several joint ventures, this culminated in the creation of the Quintessence range of seasonings.
This success led to a position with IFF. 
After global positions as senior flavourist, several roles were developed for Symrise, Griffiths, Kerry and Mane, creating a huge range of expertise in all areas of savoury.
He retired after 5 years as Head of Savoury Creation for Givaudan in Singapore.
Originally from Leicester, Nigel is married, with 2 children and 5 grandchildren.




Host: Andrea Albertino & Seán Ryan, Music: Aidan Kirkwood, Editing: Maria Palassarou, Publishing: Ján Peťka

© 2024 ⁠⁠⁠British Society of Flavourists⁠

We are closing the season 2 of Flavour Talks podcast with Kaan Demiryurek, who recently published the book "Food for thought - Food Science and Engineering for the Future of Humanity". Kaan has worked in R&D, food science and engineering at PepsiCo for more than 20 years. His combination of curiosity and expertise, coupled with philosophical aspects and future-oriented thinking, is an exciting and inspiring combination.

Host: Trevor Groome & Michel Aubanel, Music: Aidan Kirkwood, Editing: Britta Nobis, Publishing: Ján Peťka

© 2024 ⁠⁠⁠British Society of Flavourists⁠

Listen to a new episode of the Flavour Talks podcast. Our guest is Anne Tromelin, a researcher at the INRA in Dijon, France. She studied pharmaceutical sciences at the University of Bourgundy, focusing on the biological activity of small organic molecules. She joined the INRA in Dijon, where she started working on QSAR studies, mainly on beta-lactoglobulin. Her career then evolved into studies on aroma perception using computational and chemoinformatics approaches. 

The podcast was held in French, an abridged version translated into English will appear in our magazine New Flavourist.
Host: Michel Aubanel, Music: Aidan Kirkwood, Editing: Maria Palassarou & Ján Peťka

Listen to a new episode of Flavour Talks, this time with Sam Bompas, founder of Bompas & Parr, globally recognised as the leading expert in multi-sensory experience design. 

Bompas & Parr was founded in June 2007 creating food art using gelatine desserts. Their work has been noted for its detail and the company has competed in culinary artwork competitions. Their projects explore how the taste of food is altered through synaesthesia, performance and setting. Current focus of their projects is gelatine-based because they feel it is a perfect medium for an examination of food and architecture due to its plastic form and the historic role it has played in exploring notions of taste.



Host: Trevor Groome & Séan Ryan, Music: Aidan Kirkwood, Editing: Maria Palassarou