Firmenich, Givaudan, Kerry, Kikkoman and Lesaffre International are among the sponsors of Giract’s European PhD in Flavor Research Awards. The consortium aims to raise awareness of the industry and career opportunities to increase the flavor research talent pool in Europe.

This 12th edition, organized by Giract, a transnational business research and  consultancy organization specializing in food ingredients, is also in coordination with Andrea Cattaruzza, director of AndCat, and Andy Taylor, Professor Emeritus of the University of Nottingham, UK.

PhD students enrolled in universities and research institutes in 32 European countries (EU, UK, Switzerland, Norway, Turkey and Russia) are eligible to apply.

Flavors define food
V. Krishnakumar, managing director at Giract, started this initiative back in 2010.

“While the EU, as well as many private sector companies, are providing interesting inputs to ensure that Europe stays ahead in this race, Giract decided that we would also play a small part to promote flavor research among students in European universities,” Krishnakumar tells FoodIngredientsFirst. 

People used to think that flavors just made food taste nice. Now they realize that flavor is part of the process that controls food intake in humans and can affect the sensations of satiety and hunger, says Taylor. 

“Flavor defines food, and it is the synthesis and the culmination of all elements of food research to influence consumer behaviors. PhD students have the opportunity to shape the area and directly influence the future of food,” Cattaruzza adds.

An evolving space
Following its previous success, five industry sponsors, including Swiss flavor house Firmenich, will continue to support the program, spearheaded by Giract. 

“Evolution within the sector has shifted from food that tastes good to toward innovation and creation that focuses on food that tastes great and enhances well-being,” says Jerome Barra, vice president InnoTech at Firmenich. 

“The needs of the ‘conscious consumer’ has been driving change in the flavors space. A growing number of consumers are more focused on personal well-being and natural, sustainable origins in their F&B choices,” he notes. 

According to Chris Briers, global product manager for taste & wellbeing at Givaudan, the flavor industry has “changed tremendously” in the last 11 years, predominantly driven by changing consumer demands. 

“Factors such as increased demands for naturalness and clean label combined with more health-conscious consumer dynamics have played a key role here.” 

“The pace of change continues to accelerate and to prepare for the future new and upcoming talent must be nurtured effectively,” Briers continues. “Today’s PhD students will become the future leaders in their fields and we think that the opportunity for industry to engage with them early on should be embraced.”

A tailored approach to flavors
Governments worldwide are trying to decrease obesity through the development of low fat, low sugar and low salt foods. 

“The changes to the foods also change the flavor characteristics, and research has shown how to reformulate flavors to restore the full flavor to keep consumers happy,” notes Taylor.

When commenting on which applications will benefit the most, Barra says meat and dairy analogs are likely to be ahead of the competition. Additionally, low and no-sugar products will be more nutritious through the addition of beneficial ingredients like vitamins, minerals, super fruits, prebiotics and probiotics, he adds. 

Europe leading the way
For Krishnakumar, Europe has always been the forerunner in research involving flavor science.  

“However, this position is slowly being eroded due to specific reasons,” he says. 

“European universities are mostly public institutions, and the financial crises over the last few decades has had a negative impact on research budgets in universities as well as recruitment of teaching and research staff.”

He also notes that other countries, particularly the US and China, are making “major headway in flavor research.” Hence, all efforts must be made to increase the interest and involvement of Masters students in Europe to get involved in flavor research.  

“For example, the first China Food Flavor Science Youth Forum will be held on 19-22 August this year in Shanghai Jiao Tong University.”

The European food industry offers exciting opportunities in flavor science, and the sponsors of this program interact and examine the various candidates of this program, adds Krishnakumar.

“In addition, the program is also meant to provide additional motivation to the students whether they wish to opt to work in the industry or academia.”

Sponsors are an essential stakeholder in this program, according to Krishnakumar. 

Their involvement in this program may vary from year to year, depending on their internal situation. “Thus, it is important to encourage new sponsors to join the program continuously,” he concludes.