Food Scientist – flavorist, is someone who uses chemistry to engineer artificial and natural flavors. the olfactory (smell) and gustatory (taste) properties of various food products.  

Educational requirements for the profession known as flavorist are varied. Flavorists are often graduated either in Chemistry, Biology or Food Science up to PhDs obtained in subjects such as Biochemistry and Chemistry. The training of a flavorist is mostly done on-the-job  

At Fry Krisp  

We receive samples from our customers and they want us to match that sample flavor, color and texture. They also want it to be a better value and a cheaper price.   

A flavorist must have; 

A understanding of basic food manufacturing.  

A understanding food preparation processes. Oil frying and Oven frying.  

A understanding of FDA Food safety 

General understanding of Herbs and Spices and how they interact in Oil frying and Oven frying.  

The training of a flavorist is mostly done on-the-job  

Not required at Fry Krisp, formal training in Chemistry; Biology or Food Science up to PhDs obtained in subjects such as Biochemistry and Chemistry.  

A person must loves working in the kitchen and like to experiment with food and flavors.