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The document outlines a course titled 'The Art and Science of Creative Flavor Development' aimed at professionals interested in flavor development, including product developers, chefs, and flavorists. It details the course objectives, which include learning new methods for flavor development and understanding strategies used in the food industry. The course will take place over three days in Piscataway, NJ, featuring workshops and case studies to enhance practical knowledge of flavor systems. Additional information about registration, fees, and faculty expertise is also provided.

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