dsm-firmenich’s specialized school fosters the future of flavor

The flavorist school at dsm-firmenich merges real-world applications with consumer insights and advanced technical knowledge to prepare aspiring flavorists for the task of creating healthy, planet-friendly and delicious foods of the future.

That’s according to Patrick Salord, vice president Global Creation at dsm-firmenich and dean of the flavorist school.

“It’s our ambition to shape the future of flavors, and the best way to do that is to nurture talent,” Salord said. “By investing in the training and development of the next generation of flavorists, we are contributing to our broader goal of creating healthier, more sustainable, and delicious foods and beverages for consumers around the world.”

The school is part of dsm-firmenich’s flavorist academy, a career development resource for its community of flavorists.

In 2023, more than 1,600 applications were received for the class of 2024. Eleven applicants were selected for the intensive training program. After successful completion of the course, the trainees will be offered employment at dsm-firmenich.

Applications were received for the class of 2025 in April and May.

An ‘alternative route’

Traditionally, flavorist training starts with formal education in chemistry, biochemistry, food science or a related field, Salord explained.

“Following graduation, aspiring flavorists often start their professional career as apprentices or junior flavorists under the mentorship of experienced professionals,” he said.

dsm-firmenich’s flavorist school serves as an “alternative route to university leavers,” Salord said. “Those who enroll on our program have the unique opportunity to learn from world-class faculty members and industry partners while accessing cutting-edge digital technologies and equipment.”

Applicants who are accepted into the program are immersed in two years of curriculum, starting with 10 months at the company’s Geneva site, where they focus on intensive chemistry learning and practical application work, Salord explained.

Trainees then return to their home affiliate for 14 months to receive academic and hands-on learning.

“Every aspect of the flavor industry is explored in minute detail to ensure flavorists are fully equipped to excel in the world of food ingredients,” he said.

At the flavorist school, science and innovation are “somewhat synonymous,” placing equal emphasis on scientific discovery and creative exploration. “Our aim is to ensure that all participants have the scientific insights and technological advancements they need to flourish and drive the flavor industry forward into the future,” Salord said.

The program’s educators include dsm-firmenich’s internal subject matter experts, as well as industry leaders who offer guidance in application best practice.

Trainees also interact with and learn from more than 80 flavorists and scientists across the company’s sites, which span the globe. “Exploring the magnificent world of taste with top experts while embracing multiculturalism profoundly influences trainees’ global perspectives and business acumen,” Salord said.

In addition, trainees work closely with a designated mentor on client projects “to familiarize themselves with regional constraints and the common challenges they encounter.”

One among many

dsm-firmenich is one among many food and beverage businesses creating opportunities for professional growth to drive the industry forward.

Nestlé Academy, for example, helps aspiring food technologists start or grow their careers via internships, placements or apprenticeships.

The most intensive of the Nestlé Academy’s programs, a food technologist degree apprenticeship, is a four-year program composed of university studies and paid, on-the-job experience. Students gain opportunities to work on big brands like KitKat, Cheerios and Nescafé.

Similarly, Cargill opened its Innovation Lab at University of Illinois at Urbana-Champaign in 2019. Led by the company’s digital lab teams of data scientists, the innovation lab helps students develop and test solutions to global food and agriculture system challenges. In return, Cargill gets access to potential new talent and innovations.

To learn more about flavor development, check out SupplySide Fresh Food & Beverage, a one-stop shop for new food and beverage professionals to continue developing their knowledge base on a variety of industry topics.