Botanicals specialist

The specialist combines knowledge of flavour chemistry with the biological sciences and the technological processes of production. The specialist works from a wide knowledge of plant species, knowing which parts of a plant, such as roots, fruits, flowers or leaves, give a drink its flavour and aroma, and prepares recipes for drinks containing plant ingredients.

The specialist carries out organoleptic assessment of food products, analyses food and drink samples, tests product samples and takes samples for analysis, and the laboratory sciences give the methods for all of it. Laboratory results are compared with the assessment of taste and smell.

The specialist handles the machines that grind plant ingredients and makes sure the crushing process keeps as much of the flavour and aroma as possible, since heat and over-grinding drive off the volatile compounds that give the drink its aroma. The work asks for a trained sense of taste and smell, a command of laboratory methods and knowledge of chemistry, biology and food technology; formal requirements are set by the employer.