1 May 2018

CANCELLED - Devil of a Scent: Recreating the Scents of Tasmania

Organised by:

SCI's Food Group and The British Society of Flavourists

SCI, London

Registration Closed

This event is no longer available for registration.

Synopsis
This evening lecture and networking event features Dr Hazel MacTavish-West. Her talk goes to the root of how novel experiences can be designed to engage with consumers. Offering a ‘sensory experience’ now requires bringing together combinations of senses: sight, smell taste and sound. Find out how they can be brought together in this innovative concept.
Attendees
This event will be of interest to the flavour and fragrance ingredients industry including primary producers, food manufacturers, retailers and consumers and those businesses interested in creating tasty, practical and on-trend new food products.
Programme

Day 1 - 1st May 2018

Event Schedule
18:00
Registration
18:30
Lecture begins
19:30
Networking and refreshments
20:15
Close

Venue and Contact

SCI

14/15 Belgrave Square
London
SW1X 8PS

Please click here for a location map.

Conference Team

Tel: +44 (0)20 7598 1561

Email: conferences@soci.org


Fees

Early bird fees before Friday 20 April 2018

GB£15 . . . . . . . . . . . . . . . . . SCI/BSF/IFST Member
GB£10 . . . . . . . . . . . . . . . . . SCI/BSF/IFST Student Member
GB£30.. . . . . . . . . . . . . . . . . Non-Member

Standard fees after Friday 20 April 2018

GB£20.. . . . . . . . . . . . . . . . . SCI/BSF/IFST Member
GB£15 . . . . . . . . . . . . . . . . . SCI/BSF/IFST Student Member
GB£45.. . . . . . . . . . . . . . . . . Non-Member

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Booking Process
For booking terms and conditions click here.
Additional Info

 PLEASE NOTE THIS EVENT WAS CANCELLED 

 

Related Links

Sponsorship

Please email conferences@soci.org for further information and prices.

About the speaker

Dr Hazel MacTavish-West from Hobart, Tasmania is an authority in the field, an independent consultant with 25+ years’ experience in plant and food science, natural flavours and fragrances, colours and bioactives. Hazel’s recently completed projects are diverse: flavours for dried cheese snacks and gin, converting oysters into sauce and potatoes into potato salad and vodka.  A highlight was turning the aroma of the Tasmanian Devil into a retail installation!