Meet Adam Watts
“It’s exciting to be in a role where I’m constantly learning, working alongside experienced flavourists and seeing how the whole process fits together.”
Job Title: Sample Bay & Small Scale Production Operative
Company: International Taste Solutions (ITS)
Degree: MSc Food Science, University of Reading
From Food Tech to Flavour
Adam Watts always enjoyed science and cooking, but for a long time, he wasn’t sure how those interests could become a career. That changed during his GCSEs, when a Food Tech course sparked his curiosity. Then a local careers fair introduced him to the world of food manufacturing and Adam saw a real future.
“I grew up in Reading, so when I found out about the Food Science course at the University of Reading, it made sense. It felt like the right step.”
His MSc in Food Science provided a strong foundation, but like many, Adam discovered that flavour is a specialist area and one that is not always visible from the outside. After starting out in a QA role, he realised he needed something more hands-on. That led him to ITS and into the heart of flavour.
What Does Adam Do?
Adam works in the Sample Bay at ITS, a key part of the NPD team. His role sits at the crossroads of formulation, production, logistics and customer service.
“I’m responsible for sending out flavour samples but it’s much more than that. I often make the formulations myself, liaise with customers and help develop alternate versions of existing flavours.”
He also supports on internal taste panels, takes part in triangle testing for the Technical Department and is increasingly developing flavour briefs of his own. It’s a role that connects him with almost every team in the business, from sales to applications and his role is designed as a stepping stone toward becoming a flavourist.
A Typical Day
Adam’s day starts with reviewing sample requests for new and existing customers looking for just the right flavour. He checks what’s in stock, formulates where needed and arranges delivery. But with ITS growing fast, no two days are the same.
“There’s always something new – a request for a flavour variation, help matching a profile or just giving feedback on a formulation. I’m in contact with nearly everyone in the business.”
Being in the lab also means regular exposure to skilled flavourists.
“That’s one of the best parts, I get to watch them work, learn from them and see how they solve problems. It’s great training.”
Skills in Action
Adam’s scientific background helps, but much of his skill development has come on the job. Working closely with flavourists has sharpened his sensory skills and deepened his understanding of formulation and raw materials.
“Over time, I’ve got better at identifying specific flavour notes – like whether a strawberry is more seedy or juicy or if an apple is more green in flavour or has that skin aroma. It’s all in the nuance.”
His chemistry knowledge is now highly applied, understanding how materials behave, interact and perform over time. And with ITS investing in analytical capabilities, Adam is keen to get involved with new areas of the business as they grow.
Adam is on track to become a flavourist, a role that excites him and feels like a natural next step. But he’s also open to where the journey might lead.
“I could go into technical, applications, even sales. I’ve worked across so many teams here, there are lots of paths open. But flavour creation is definitely where I’m aiming.”
Why Flavour?
For Adam, it’s the people and the variety that stand out.
“I get to work with people who have amazing expertise – some with decades of experience. And I’m learning every day. It’s a job that keeps evolving.”
He also finds real satisfaction in seeing his work come to life.
“It’s exciting to see a product on a shelf when you’re in the supermarket and think, I know the person who worked on that or I’ve seen that flavour being developed or even, one day hopefully, I’ve made that flavour myself!”
Advice for Aspiring Flavour Professionals
Adam’s advice is simple: get your foot in the door.
“Flavour isn’t always taught in depth on a food science degree, so you’ve got to be proactive. Look for roles in flavour houses, even if they’re not directly in creation as you’ll learn a lot and build connections.”
And once you’re in?
“Talk to people. Ask questions. Watch how flavourists work. There’s so much to pick up just by being around them.”
Could Flavour Be Your Future?
Adam’s story shows that the path to a flavour career isn’t always linear but with curiosity, hands-on learning and the right environment, it’s a field full of opportunity, variety and growth.
Developing expert sensory skills
Discover the rigorous training behind a refined palate in the flavour industry. In this short video, Adam details the processes involved in developing nuanced sensory skills. He explains how continuous exposure to flavour compounds allows professionals to identify subtle yet crucial differences, such as distinguishing between seedy and juicy strawberry notes.
