Date: 18 Sep 2019, Wednesday
Time: 1.00pm to 5.00pm

Programme
1pm: Registration
1.30pm: Sharing by ACI on Basic Food Hygiene
2:00pm to 3:00pm: Basics of flavour and sensory science
3.00pm to 3.30pm: Best practices of sensory evaluation
3.30pm to 4:00pm: Understanding of flavour regulations
4:00pm to 4:30pm: Application of flavours in food and beverages
4.30pm: The end


Venue: Multi-function Room (Level 1)
KH Roberts Pte Ltd
7A Buroh Lane
Singapore 618293