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The Science of Flavor: How to make a better product

March 15 @ 10:00 am - 2:00 pm

Interested in developing skills to analyze and formulate their food products?

Join Mountain Harvest Kitchen for this special training seminar introducing food entrepreneurs to the benefits of using analytical tools for improved product quality and product development.

Led by Dr. George Cavender from the University of Georgia Food Science, this program will cover the basics of sensory science. You will learn how analytical techniques can be used to make important decisions about product consistency and innovation, two extremely important criteria for market success.

Additionally, the product development process will be reviewed with a method for establishing new and improving existing products. Come learn how to evaluate and formulate for superior food products.

Pre-register for this event using ticket link. Seats are limited. Early bird registration is $15, if purchased by March 11th. Registration after March 11th is $25. Registration includes instruction materials and lunch will be provided on site. Registration fee is nonrefundable.

George Cavender is an assistant professor at the University of Georgia in the Food Science and Technology Department. His research is primarily focused on the effects of processing of food and food ingredients, particularly as it relates to flavor, texture, and other organoleptic properties. Currently he teaches the Product Development and Food Ingredient courses.

DIRECTIONS: We will meet at the Town of Unicoi Visitor Information Center next door to the Mountain Harvest Kitchen,105 Unicoi Village Place, Unicoi, TN 37692. Just off I-26 exit 32.

QUESTIONS? Contact us [email protected] or (423) 330-9650.

This workshop is funded, in part, through USDA Rural Development.


March 15
10:00 am - 2:00 pm


Mountain Harvest Kitchen
105 Unicoi Village Place
Unicoi, TN United States
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Funding for this website provided by the Tennessee Agricultural Enhancement Program

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