Dutch company NIZO food research and UK Leatherhead Food will be holding three spring courses on scientific developments for innovation in the food and ingredients industries.

On 13 March 'Innovations in edible barrier technology' will take a look at how edible films can be used to add value to a product, increase shelf life and reducepackaging costs.

Essentially they can coat food surfaces, separate different components, and act as casings, pouches or wraps. They can also preserve product quality by forming barriers to oxygen, aromas, oils or moisture, and act as carriers of antioxidants, anti-microbials and other ingredients. In addition, edible films can improve appearance, structure and handling.

The second course, held on 18 March 2003 in the Netherlands, will investigate the key elements for food flavour innovations and highlight new technological developments in the area.

Flavour is a key attribute for the consumer acceptance and preference of food products. The rate and extent of flavour release are dependent on the food matrix (ingredients, food structure and texture, etc.) and the eating processes (mastication, saliva, heating et al.) The presence of the right flavour components in the food productis essential for successful innovation. Nizo writes that one must understand the nature of the most important flavour components as well as their origin - are they already present in the raw materials, or do they originate from the processing steps or fermentation?

Nizo further claims that the consumer demand for healthier foods - low-fat, low-sugar, or with added ingredients for their perceived health benefits - has emphasised the importance of understanding the relationship of the food matrix and the right formulation.

Finally, the third course - 'Functional proteins, new developments and applications' - is aimed at anyone in product development or ingredientapplications. The course sets out to provide a revision of the main functional properties of food proteins, and an update on new developments and applications.

Proteins - valuable for their nutritional and functional properties - have long been used to produce different food textures, to stabilise products, and even add colour and flavour. With improvements in processing and separation techniques, a wide range of protein fractions are now available, with improved functionalities, and tailored for specific applications. Nizo highlights the fact that more recently interest in food proteins has focused on their potential health benefits.