dsm-firmenich, a Swiss-Dutch company and a leading innovator in nutrition, health, and beauty, with operations in almost 60 countries and revenues of more than €12 billion, has opened the application process for its flavorist school’s class of 2025.
This world-class training school is set to lead the next era of flavor innovation and has a special focus on plant-based foods. The school is led by Veronique le Gouellec, Global Director Creation, with Patrick Salord, Vice President Global Creation at dsm-firmenich and Dean of the flavorist school. Speaking to vegconomist today, Salord explains the significance of the developments in flavor to plant-based foods.
“It’s our ambition to shape the future of flavors and the best way to do that is to nurture talent.”
“At dsm-firmenich, we understand that consumers are prioritizing diets with balanced amounts of animal and plant proteins, driven by environmental perceptions, animal welfare concerns and personal health preferences. Parallel to this, we strongly believe in the importance of flavor science to drive consumer acceptance and enjoyment of plant-based foods, especially since flexitarians make up a high proportion of plant-based food purchasers and expect the same taste and texture as the meat, fish, and dairy they still consume.”
He continues, “To ensure consumers come back for more great tasting plant-based products, and to encourage a widespread adoption of more plant-based foods, we not only work with our customers to create delicious flavors but also invest in the next generation of flavorists in the industry. Our flavorist school’s 2-year program includes several plant-based courses and teaches students the science behind the flavors”
Courses focusing on plant-based flavors include:
- Food science: Understanding the ingredients and processes related to plant-based products.
- Flavor science: Understanding the nature of the Interactions Aroma Compounds-Matrices and Flavor Release or Retention processes.
- Taste science and flavor design: Comprehension of the mechanisms of taste perception, receptor-based discovery program. Plant-based masker formulation practical courses are also included.
“It’s our ambition to shape the future of flavors and the best way to do that is to nurture talent. By investing in the training and development of the next generation of flavorists, we are contributing to our broader goal of creating healthier, more sustainable, and delicious foods and beverages for consumers around the world,” he adds.
Nurturing the future of flavor
The school’s two-year curriculum focuses on scientific expertise and creative know-how, equipping students with the skills needed to shape the future of flavors. With more than 80 industry experts guiding the program, the school provides a dynamic learning environment that fosters cutting-edge expertise and innovation. In 2023, the school received over 1,600 applicants for the class of 2024. The 11 candidates will be offered a job within dsm-firmenich upon successful completion of the course.
Veronique le Gouellec, Global Director Creation at dsm-firmenich, says: “The flavorist school is a testament to our commitment to talent development. These passionate people trained by dsm-firmenich will play a crucial role in developing the next generation of great tasting foods and beverages, from delicious low-sugar drinks to sustainable dairy options, savory snacks, and nutritious plant-based alternatives.”
From April 12 to May 1, applicants from around the world can apply for the two-year trainee program. For information on how to apply for the class of January 2025, visit: Vacancies (dsm-firmenich.com)
