Calendar
 

Program Dates 2007-2008:

· September 20, 2007 Chicago, Illinois
· October 23-24, 2007
    FEMA-SFC Coordinated
   Meeting and Fall Symposium		 Bridgewater, New Jersey
· November 29, 2007 Newark, New Jersey
· February 7, 2008
    Welcoming ASP members		 Newark, New Jersey
· March 13, 2008
    West Coast Meeting		 Anaheim, California
· April 17, 2008
    Midwest Meeting		 Cincinnati, Ohio
· May 15, 2008
    Annual Meeting		 Newark, New Jersey
June 30, 2008
   IFT Breakfast		 New Orleans, Louisiana

Calendar Archives:

· 2004-2005
· 2005-2006
· 2006-2007

Program Details:

  • September 20, 2007
    Wyndham O'Hare
    6810 N. Mannheim Road, Rosemont, Illinois
    847-297-1234
  • Right-click here to download the Meeting Notice
  • Right-click here to download the Response Form
10:00 - 1:00 SFC Board of Directors Meeting
1:00 -  2:00 SFC Board of Directors and Committee Chairpersons Meeting
2:00 - 3:30 Chemical Sources Association Business and Technical Meeting:
·  Frutarom USA
    Laurent Leduc, Kristine Watson
 ·  Treatt USA
    John Lusk, Michael Britten-Kelly
3:30 - 4:15 William J. Hallihan
Manager of the Intellectual Property Practice Group, Amin Hallihan, LLC
·  Topic: Patent Considerations In The Food Industry
·  Speaker: Hal Hallihan is a member of Amin Hallihan, LLC and the Manager of the Intellectual Property Practice Group. Mr. Hallihan is a registered patent attorney in the United States and is also a registered patent agent in Canada. His practice is primarily focused on intellectual property, information technology matters and litigation. Mr. Hallihan's practical experience includes client counseling, product development and patent design-around counseling, technology transfer, patent prosecution, trademark prosecution, patent interference, patent reexamination, patent re-issue, due diligence, licensing and intellectual property litigation. His legal experience includes e-commerce, trademarks, copyrights, trade secrets, antitrust, unfair competition, RICO actions, UCC issues and assorted state law claims. Mr. Hallihan has authored several articles on various intellectual property topics and also made presentations on a variety of intellectual property topics.
·  Abstract: T.B.D.
4:15 - 5:00 Dr. Alan R. Hirsch
Neurologic Director, Smell & Taste Treatment and Research Foundation, Chicago, IL
·  Topic: Flavors in Your Life
·  Speaker: Alan R. Hirsch, M.D., a Neurologist and Psychiatrist who specializes in the treatment of smell and taste disorders, is the Neurological Director of the Smell & Taste Research and Treatment Foundation in Chicago. He is a Faculty Member in the Department of Medicine at Mercy Hospital and Medical Center, and Assistant Professor in the Department of Neurology and Department of Psychiatry at Rush University Medical Center. Dr. Hirsch has also authored, Dr. Hirsch's Guide to Scentsational Weight Loss, Scentsational Sex, What Flavor is Your Personality, Life's A Smelling Success, What Your Doctor May Not Tell You About Sinusitis, and What's Your Food Sign
·  Abstract: Odors and flavors are ubiquitous. Panoply of odors induces myriad conscious and unconscious effects on a continuous basis. From weight loss to sexual arousal to gambling behaviors, an invisible, silent universe lies at the tip of our nose, awaiting exploration.
5:00 - 5:30 SFC Membership Business Meeting
5:30 - 6:30 Cocktail Hour with Hors D'oeuvres (Cash Bar)
6:30 Dinner
8:00 Marco Marsan
Founder of Marco Polo Explorers
·  Topic: COMBAT Insight Development Strategy
·  Speaker: Author, innovation expert, corporate anarchist, and founder of Marco Polo Explorers-Marco Marsan has been recognized as one of America's top Out-of-the-Box thinkers by the Mazda Corporation. For more than 15 years Marco has helped create a long list of remarkably successful new products for some of the biggest and smartest companies in the world. His more recent successes include Pizza Hut 4forAll and Cheesy Bites Pizzas, Quaker Dinosaur Eggs, and Kotex Thong Pantiliners. Marco was a part of the teams that created Pepsi Blue and Crystal Pepsi. Marco's passion for innovation is not limited to product development. He has inspired tens of thousands of people on the power of innovation and creativity with his speeches and books. In his first book, Who Are You When Nobody's Looking? Marco explored the power of strategic life invention. His second book, Think Naked: Childlike brilliance in the rough adult world, helped readers reawaken the creative power of their four-year-old genius. And in his latest book, The Lion's Way, a novel set in the future and the past, Marsan examines the role of empathy throughout human history.
·  Abstract: We're not trying to be cute here; we are deliberate in our problem-solving discipline by creating an approach called COMBAT. We employ this tactic anytime there's an opportunity for a problem to be solved. Information from COMBAT will ultimately give you points from which to make a decision. COMBAT is a metaphor or just a corny acronym for what the Consumer provides you, what Operations feels are competencies and liabilities, what the Marketplace reveals as far as competitive gaps or Category busting ideas, what your Brand stands for in your mind and what it stands for in the mind of the consumer, your pre-existing Assumptions and ultimately the Tactics to employ. If you have a problem to solve, don't go old school, with a gut decision or muscular decisiveness, go COMBAT style, then make a sound business decision based on facts!
  • October 23-24, 2007
         FEMA - SFC Coordinated Meeting & Fall Symposium
             Bridgewater Marriott (link)
         700 Commons Way Bridgewater, New Jersey 08807
  • Click here to download the Meeting Notice
  • Click here to download the FEMA Fall Symposium Program
  • Click here to download the FEMA Fall Symposium Registration Form
Tuesday, October 23, 2007 - Committee Meetings
8:00 am–6:00 pm Registration
9:00 am–1:00 am JOSHE Committee
9:00 am–11:00 am Consumer Product Companies Forum
10:00 am–11:00 am Program Committee
11:00 am–12:00 pm Communications & Membership Committee
11:00 am–1:00 pm Society of Flavors Chemists Board and Committee Meeting
1:30 pm–2:30 pm Alcohol Tax & Trade Committee
2:30 pm–3:30 pm Flavor Labeling Committee
3:30 pm–4:30 pm Science Committee:
   The Science of Flavor and Fragrance Allergy,
   Uma Parasar, Senior Toxicologist, Global Regulatory Affairs, IFF
4:30 pm–5:30 pm Vanilla Subcommittee
6:00 pm–6:30 pm First Time FEMA Attendees’ Reception
6:30 pm–7:30 pm Welcome Reception
7:30 pm Dinner with the Keynote Speaker:
   Public-private Partnerships and Happy Porcupines
   Mark McLellan, Ph.D., Dean for Research & Director of the Florida
   Agricultural Experiment Station, Institute of Food & Agricultural Sciences
   (IFAS), the University of Florida
Wednesday, October 24, 2007
7:00 am–1:00 pm Registration
8:00 am–9:30 am Breakfast Session: Hot Topics
   Respiratory Health & Safety, John Hallagan, General Counsel, FEMA
   The Future of GRAS, Sean Taylor, Ph.D., Assistant Scientific Director, FEMA
9:45 am–12:30 pm Opening Remarks:
   Hamed Faridi, Ph.D., President, and Glenn Roberts, Executive Director, FEMA
Symposium General Session: Global Supply Chain Integrity
   Industry-wide Involvement in Ensuring Supply Chain Integrity:
      Craig Henry Ph.D., Sr VP and COO for Scientific and Regulatory Affairs, GMA/FPA
   Global Food Supply—Safety Best Practices:
      Don Finch, Vice President of Sales, Cargill Flavor Systems
   Other speakers TBA
12:30 pm–2:00 pm Luncheon with speaker and FEMA Excellence in Flavor Science Award recipient
   Regula Naef, Senior Research Scientist, Firmenich, Switzerland
   Nature: The Inexhaustible Source of Flavor Chemicals
2:00 pm–4:00 pm Society of Flavor Chemists Business Meeting
2:00 pm–5:00 pm FEMA Regulatory Affairs Committee: Christina Carregui, REACH Manager, EFFA
Thursday, October 25, 2007
8:00 am–1:00 pm FEMA Regulator y Af fairs Committee
  • November 29, 2007
         Holiday Inn, Newark International Airport
     160 Frontage Road, Newark, New Jersey
  • Click here to download the Meeting Notice
  • Click here to download the Response Form
10:00 - 1:00 SFC Board of Directors Meeting
1:00 -  2:00 SFC Board of Directors and Committee Chairpersons Meeting
2:00 - 3:30 Chemical Sources Association Business and Technical Meeting
3:30 - 5:00 Alcohol & Tobacco Tax & Trade Bureau
·  Topic: Changes to Nonbeverage Tax Drawback Regulations and Procedures
·  Abstract: TTB is in the process of changing the regulations and procedure for submitting nonbeverage formulas to obtain drawback of tax. The changes will involve a certification process by the manufacturer instead of the current approval process. TTB's Nonbeverage Products Laboratory staff will provide background on the regulatory changes and cover the various ways to certify that a nonbeverage product is unfit for beverage purposes. They will also lead a discussion of organoleptic analysis and provide a hands-on session, led by a facilitator, to help industry members determine which products can be certified as unfit for beverage purposes.
Changes to the regulations will significantly affect businesses using alcohol as a component of their flavor manufacture, and we recommend that Flavorists, Regulatory or any function concerned with this issue attend the meeting!
·  Presentations: Click here and here to download the two presentations.
5:00 - 5:30 SFC Membership Business Meeting
5:30 - 6:30 Cocktail Hour
6:30 Dinner
8:00 Charles H. Manley, Ph.D.
Vice President, Science and Technology (RET.), Takasago International Corp (USA)
·  Topic: Our Flavor Heritage gives us the Direction of the Future!
·  Speaker: Charles Manley received his Ph.D. from the University of Massachusetts - Amherst for research in the area of food and flavor chemistry. He has worked as a research chemist for the Givaudan Company, and in various research and management positions within a number of Unilever Companies including Manager of Beverage Development and Technology for Thomas J. Lipton, Director of Flavor Operations for the National Starch and Chemical Company and as Vice President, International Business Development for Quest International. He retired in May of this year after serving as Vice President, Science and Technology, for Takasago International Corporation (USA) for over eighteen years. His major corporate responsibilities in the past have been in managing the commercialization of scientific research efforts and the management of various science, flavor creation, regulatory and quality departments at both Unilever and Takasago.
His other professional experiences have included serving as President of the Flavor and Extract Manufacturers' Association (FEMA). FEMA plays a major worldwide role in establishing the safety of ingredients used by the flavor industry. Dr. Manley has also served as President of the Institute of Food Technologists (IFT), a 28,000-member organization representing science in food research, food safety/quality, and education and business areas. He has given over 75 presentations worldwide and has more than 60 publications and patents.
In 2002 he receive the University of Massachusetts Chancellor's Medal for his support and contributions and as an outstanding alumnus of the University and in 2004 he was awarded IFT's Calvert L. Willey Award for distinguish service to food science and the IFT. In May of 2007 he was recognized for his life time service to the flavor industry by receiving the Richard L. Hall Award from FEMA.
He currently serves as a member of the Industrial Board of Advisors to the Food Science Department at the University of Massachusetts - Amherst, and the E & J Gallo Wine Board and as Chair of the Advisory Board at the Department of Food Science at Rutgers University.
·  Abstract: Our Flavor Heritage has been formed in the last 50 years or more by the swift current of advances in the areas of science, business/economic and government laws and regulations. The advances in science have offered our profession the tools to improve our abilities to create better and safer flavors for a demanding food and beverage industry and for their customers to enjoy convenient and fine tasting products. The changes in the business world have led to the consolidation of many industries including ours and it has allowed the creation of "super-sized" flavor companies with global organizations. Yet, the free enterprise spirit of our country has allowed the continual creation of new companies serving markets that are new, unique or too small for larger companies to service. The pressure of economics has also changed many sales and marketing strategies and practices of the industry. The development of food and ingredient laws and regulations, both domestic and international, has created a significant degree of global harmonization, but with additional burdens for the industry to shoulder. We are, however, still an industry based on the sensory properties of our creations and the close ties that we have with our customers, one another and the consumers.
Many of us, the older ones of the industry, have complained that our industry is not what is use to be! But when we look around we see a world that is also not what it used to be. From all of this can we see the flavor world of the future in the heritage of the past?
This presentation will utilize the speaker's 40 plus years of experience in the industry to high-light the significant forces that have shaped the industry in the past and try to visualize their effects on our industry's future. As our industry's trade organization, The Flavor and Extract Manufacturers' Association, approaches its 100th anniversary in 2008, it is, indeed, appropriate to celebrate our industry's successes, our flavor heritage and to pause to think about its future.
  • February 7, 2008
    Holiday Inn, Newark International Airport
     160 Frontage Road, Newark, New Jersey
         We welcome the members of the American Society of Perfumers.
  • Click here to download the Meeting Notice
  • Click here to download the Response Form
10:00 - 1:00 SFC Board of Directors Meeting
10:00 - 1:00 CSA Board Meeting
1:00 -  2:00 SFC Board of Directors and Committee Chairpersons Meeting
2:00 - 3:30 Chemical Sources Association Vendor Presentations:
     ·  Bedoukian
      ·  Bergé
3:30 - 4:15 Dr. John Walradt
Symrise, Inc.
·  Topic: Flavor Creation: Yesterday, Today, Tomorrow
·  Abstract: Flavor creation and flavoristic work starts with the understanding of the quality and the potency of raw materials and terms into art when the complexity of food materials, raw materials and final formula needs to be mastered. In the early days specific tools such as spoons, cups, glasses or smelling blotters were used to facilitate the sensorial evaluation process. The rapid development of powerful analytical techniques such as gas chromatography enabled a standardized handling of complex mixtures and provided the first combination of an analytical technique with the human nose as a powerful detection system, gas chromatography-olfactometry (GC/O). This technique was explored in various scientific dimensions such as the detection of trace constituents or thresholds. Special focus on flavor release measurements with artificial mouth or MS-Nose SpaceTM provided knowledge to understand the sensory impact of total flavors in the course of sensorial time intensity. Just in the last years taste active materials and especially so-called taste modifiers are receiving more and more relevance for modern flavor creation. LC-TASTE represents a recent development from Symrise flavor research laboratories, the coupling of high performance liquid chromatography with the sensorial evaluation of aroma and taste active compounds in mixtures. This enables research to speed up development of taste principles because the online-evaluation of single taste compounds is quick and sensitive. In close combination of other tools LC-TASTE is a powerful tool for the development of a masking strategy or for the in-depth understanding of complex raw materials especially in the area of taste off-notes and taste modifications.
·  Speaker: Dr. John Walradt has had a long career in the Flavor industry in various areas of analytical management. John began his career at IFF and continued at the former Dragoco company and is currently with Symrise, Inc. He has directed corporate and regional analytical research for more than thirty-five years. John is a member of the ACS and has authored and co-authored many publications on topics related to analytical and food science. John holds a B.S. in Agricultural Chemistry from the University of Idaho, an M. S. in Food Science from Oregon State University and a Ph.D. in Food Science from Oregon State University.
4:15 - 5:00 Felix Buccellato
President, Custom Essence Inc.
·  Topic: Vanilla Use in Fragrance
·  Abstract: Mr. Buccellato will provide a short history of vanilla and specifically its widespread use in fragrances. Will also highlight some examples of fragrances that do and do-NOT utilize any vanilla character, and some of the unusual olfactory aspects of vanillin. This presentation should be a surprise to many Flavorists and the vanilla history will have some interest for the perfumers.
·  Speaker: Felix Buccellato is Perfumer and President of Custom Essence Inc. Felix began his career as a Laboratory Technician at IFF in 1965 in Research. After 1 year there he left for an exciting 2 year period to work for NASA at Cape Kennedy on the Apollo project from 1966 to 1968. He then rejoined International Flavors & Fragrance in their Research & Development which led to a position on the Fragrance as well as Flavor evaluation teams. While working towards his degree in chemistry he developed expertise in natural product chemistry, isolation, identification and subsequent reconstitution of natural products. This valuable experience led to a position in perfumery. In 1976 he joined Alpine Aromatics as a perfumer until founding of Custom Essence Inc. in 1981. Felix is a frequent author of Perfumery and Flavor chemistry related articles for Perfumer & Flavorist, Drug & Cosmetic and American Chemical Society Publications. He has recently written a chapter on "The Use of Citrus Products in Perfumes" with Dr. Giovanni Dugo from the University of Messina, Italy. In August 2001, awarded a patent on an innovative fragrance delivery system. He is a frequent speaker at industry meetings on perfumery and flavor applications. Most notably at the International Perfumery Congress, Society of Cosmetic Chemists regional meetings and at the New York Botanical Gardens on various occasions. At the International Perfumery Congress, held in Orlando Florida in 1984, he received the "Golden Blotter Award" for first place in a competitive smelling competition where the objective was to identify 60 unknown materials. He is a member of the American Chemical Society, American Society of Perfumers since 1980, and a certified member of the Society of Flavor Chemists as well as Past President of the American Society of Perfumers 1986 - 1987. In 1997 he was given the William P. Lambert award for his contributions to the American Society of Perfumers. Currently Felix is a member of the Editorial Advisory Board for Perfumer & Flavorist Magazine.
·  Presentation: Click here to download a summary of his presentation.
5:00 - 5:30 SFC Membership Business Meeting
5:30 - 6:30 Cocktail Hour
6:30 Dinner
8:00 Dessert and After Dinner Speaker:
Amy Marks-McGee
President, Trendincite LLC
·  Topic: The Fragrance and Flavor Connection
·  Abstract: This presentation focuses on the parallel relationship between fragrance and flavor. It will examine the marketplace to identify common and emerging ingredients used in consumer goods across both industries. Additionally, the presentation will explore the multi-sensorial relationship and the crossover activity in the nutraceuticals/functional foods arena.
·  Speaker: Amy Marks-McGee is an award-winning creative marketing professional with over fifteen years of success within the fragrance and flavor industry. She received a Bachelor of Fine Arts from Washington University in St. Louis, Missouri and a Master of Business Administration in Marketing Management from Baruch College in New York City. Her work experience includes fine fragrance, air care, and personal care marketing for International Flavors & Fragrances (IFF), Noville, and Givaudan. She received an American Institute of Graphic Arts (AIGA) silver award for Givuadan's ScentCast™ program, an annual interactive trends forecasting tool. In 2006, Amy founded Trendincite LLC, a consulting company to help clients cull through, distill, and translate pertinent trend information into tangible products. Trendincite specializes in creating custom-designed guided trend excursions to unique stores, boutiques and restaurants to encourage creativity and inspire new product opportunities. She helps clients identify trends early and apply this knowledge to their products and/or brands enabling them to be proactive instead of reactive to the changing consumer. Her clients include fragrance and flavor suppliers, consumer packaged goods manufacturers, and market research firms. Amy is an active member of Cosmetic Executive Women, Fashion News Workshop, Women in Flavor & Fragrance Commerce and the American Association of Candy Technologists. She recently founded a Trends Networking Group to discuss emerging trends in a myriad of industries. She is a native New Yorker who loves to explore new neighborhoods, stores, boutiques, restaurants and other sources to discover emerging trends.
  • March 13, 2008
    8th Annual West Coast Flavor Industry Forum
    Joint meeting with The National Association of Flavors and Food-Ingredient Systems (NAFFS), and The Chemical Sources Association (CSA)
         Crowne Plaza Anaheim Resort
         12021 Harbor Blvd., Garden Grove (Anaheim), California 92840, (714) 867-5555
  • Right-click here to download the Forum Flier and Response Form.
This exciting program begins at 12 noon and offers multiple networking opportunities in addition to timely information.

For hotel reservations, members are advised to go to www.expowest.com for a list of hotels offering special rates.  You can also register to attend SupplyExpo for free at www.supplyexpowest.com, and use promo code Supply04.
 

12:00 - 1:00 Networking Lunch
1:00 - 4:30 8th Annual West Coast Flavor Industry Forum:
  (full details in the flier)
  • Oleoresins 101
  • The Scoop on Organic Flavor Regulations
  • New Products Introduced
  • Menu Makers for 2008 and Beyond
4:30 - 5:30 Networking Reception - Hors d'oeuvres and Cocktails
  • Right-click here to download the Meeting Notice
  • Right-click here to download the Response Form
10:00 - Noon SFC Board of Directors Meeting
Noon - 2:00 SFC Board of Directors and Committee Chairpersons Meeting
11:30 - 1:30 Chemical Sources Association Board Meeting
2:00 - 3:30 Chemical Sources Association Technical Meeting:
     ·  Oxford Chemical
      ·  IFF
3:30 - 4:15 John Urbanski
Cargill, Inc.
·  Topic: Chocolate
·  Speaker: John began his career in the chocolate industry in 1964 at the Ambrosia Chocolate Company in his hometown of Milwaukee, Wisconsin. He held various technical positions there, including Quality Assurance Manager and Technical Director. Mr. Urbanski joined Cargill, Inc. in Minneapolis, Minnesota, as a Product Manager in the Protein Products Division in 1978. In early 1980, he transferred to Cargill's Brazilian company, Cargill Agricola, as the General Manager of the Ilheus, Bahia, cocoa processing plant. In early 1984, he transferred back to Cargill's U.S. Corn Milling Division in Minneapolis, MN. Later in 1984, John joined Wilbur Chocolate Co. as Vice President-Technical. For a period of time in the early 1990’s, he held operational responsibilities at Wilbur. Today, he serves as Vice President of Technical Sales and Services for the company, which is now known as Cargill Cocoa & Chocolate North America, and is responsible for Quality Assurance, Product Development and Technical Service functions. John has been active in various industry organizations including the PMCA, AACT, IFT and RCI at regional and national levels. He has coordinated the chocolate instruction team for the RCI short course since 1986. He has lectured on chocolate related issues at Penn State University , the University of Wisconsin , the American Institute of Baking and the Chocolate Technology Seminar sponsored by the ZDS in Cologne , Germany.
·  Abstract: The presentation will review the chemical composition of raw cocoa beans and the changes brought about in the fermentation and drying processes at the farm level. A brief summary of the reactions and properties generated in the roasting of cocoa beans to produce the desired chocolate attributes will also be discussed. The final topic will be the key processing factors that influence the sensory properties of chocolate products.
4:15 - 5:00 Tracy May Adair
Procter & Gamble
·  Topic: Coffee
·  Speaker: Tracy May Adair has been with Procter & Gamble for 22 years, including the past 18 years with P&G’s coffee category. P&G produces Folgers Coffee, Millstone Coffee, and is the licensed producer of Dunkin’ Donuts coffee for grocery & retail chains. Within the coffee business, Tracy May held several management and technical roles including maintenance manager, roasting manager, manager of cleaning & blending operations, and green coffee quality manager. She is currently responsible for Green Coffee Quality Assurance and Coffee Technical Services, which includes package and processing support to the manufacturing sites. As the head coffee cupper for P&G, she travels extensively to taste coffee around the world. Tracy May chairs the National Coffee Association’s Technical & Regulatory Sub-Committee, and has been an International Jury member for Cup of Excellence competitions in Brazil and Honduras . She holds a B.S. in Chemical Engineering from Rensselaer Polytechnic Institute in Troy, NY and a MFA in Poetry from Warren Wilson College in Swannanoa, NC.
·  Abstract: The presentation will discuss the flow of coffee, from farm, origin processing, shipping & storing through to roasting and final production. We will discuss the complexity of coffee as a raw material, including growing conditions / origin differences, how raw coffee is evaluated, and the impact of typical processing conditions on the finished coffee.
5:00 - 5:30 SFC Membership Business Meeting and Book Raffle
5:30 - 6:30 Cocktail Hour (Cash Bar)
6:30 Dinner
8:00 Grace S. Yek, CCC, M.S.
·  Topic: Molecular Gastronomy
·  Speaker: With over 15 years of experience in the culinary and processing industries, Grace maintains a unique perspective in the food industry, having worked in the cornerstones of food service, product development and food processing and production. A chemical engineer in her first profession, Grace earned her M.S. in Chemical Engineering from Vanderbilt University, and worked on the design, automation and startup of food processing plants that include high fructose corn syrup and protein isolates facilities. Grace is a certified Chef de Cuisine with the American Culinary Federation, and is presently on the faculty of the Culinology program at the University of Cincinnati . Her student Culinology competition team took first place in the 2007 National Research Chefs’ Association Conference in New Orleans . She is also a chef instructor at the Midwest Culinary Institute, and has led corporate team-building sessions through culinary production for various Fortune 500 companies. Grace serves as a board member for the Ohio Valley Institute of Food Technologists, serves on the certification commission for the American Culinary Federation, as well as various committees for the Research Chefs’ Association. She is a national speaker the Research Chefs’ Association, American Culinary Federation and previously a keynote speaker for the Ohio Valley Society of Cosmetic Chemists.
·  Abstract: What exactly is Molecular Gastronomy? Is it mad science at work in the kitchen with no pragmatic boundaries, the erudite scientific study of deliciousness, or the unstoppable next evolution of the culinary arts? However Molecular Gastronomy is defined, it has become increasingly harder to ignore as more and more high-end kitchens incorporate high-tech ingredients and methods to give their foods a new identity.
  • May 15, 2008
    Annual Meeting
         Sheraton Hotel, Newark International Airport,
          128 Frontage Road, Newark, New Jersey

  • Right-click here to download the Meeting Notice

  • Right-click here to download the Response Form

10:00 - 12:00 SFC Board of Directors Meeting
12:00 – 1:00 SFC Board of Directors and Committee Chairpersons Meeting
10:00 - 4:30

Chemical Sources Association Roundtable:
Interactive sensory sessions and demonstrations by up to 25 vendors to the flavor and fragrance industry. Lunch is included. Visit the CSA website for additional information and registration details.
4:45 - 5:30

SFC Membership Annual Meeting and Election of Officers:
The following candidates have been nominated:
   ·  Ken Kraut for President
   ·  Jack Fastag for Vice-President
   ·  Aaron Graham for Treasurer
Joan Harvey will become Chairperson of the Board.
Steve Ruocco will serve his second term as Secretary.
5:30 - 6:30 Cocktail Hour with Hot Hors D’oeuvres (Cash Bar)
6:30 Dinner with presentation of 25-Year Anniversary Pins
8:00 Dinner speaker:
W. Jeffrey Hurst, Principal Scientist, The Hershey Company
·  Topic: Phenolics in Cacao
·  Abstract: Cacao is a complex commodity consisting of over 500 different chemical compounds. Since the time of the Maya there has been extensive interest in bioactive compounds in cacao that were looked upon for their curative properties. Recently there has been renewed interest in this area with work concentrating on the polyphenolic class of flavanols including catechin, epicatechin and their polymeric forms. The presentation will highlight some recent research in this area, and offer the opportunity to taste chocolate-cacao from various growing regions in order to gain an understanding of the flavor differences as well as their functional components.
·  Speaker: Dr. W. Jeffrey Hurst is a Sr. Staff Scientist at the Hershey Company Technical Center. His emphases are in separation science using standard, micro and nanotechniques, laboratory automation, the evaluation of new and emerging analytical technologies, the development and evaluations of methods for the determination for food allergens and the application of nontraditional analytical methods to food analysis. He is founding and contributing editor for numerous books and journals, and serves as a reviewer for J. Chromatography, Journal of Liquid Chromatography, Journal of Ag and Food Chem. Journal of Food Science, Analytical Chemistry and Annals of Internal Medicine to list a few.He is a member of the American Chemical Society (ACS), Laboratory Robotics Interest Group of New Jersey (LRIG), a Professional Member of the Institute of Food Technologies, American Society of Mass Spectrometry (ASMS), a Fellow of the American Institute of Chemists (FAIC), a Certified Professional Chemist (CPC), a Fellow of the Royal Australian Chemical Institute (FRACI) and a Chartered Chemist (CChem). Within the AIC, he is chair of the committees on Advanced Professional Thinking, Local Institutes and co-chair of the Editorial Board of The Chemist. He is a member of the Continuing and Distance Education Faculty of Penn State University and serves as Clinical Professor of Comparative Medicine and a member of the graduate faculty at the M.S. Hershey Medical Center. He also has served on graduate examination committees at McGill University, Montreal, Quebec, Canada, Duquesne University and the University of Cordoba, Spain.

IFT - Annual Meeting & Food Expo 2008

  • Our Breakfast Meeting will take place during the IFT Annual Meeting & Food Expo
    in New Orleans, at the Hilton New Orleans Riverside Hotel.

  • Tickets can be purchased when you register or on-site at the IFT Ticket Desk in the Registration Area up to two days prior to the event.

7:30 am - 9:00 am

 IFT Breakfast Meeting
After-Breakfast speaker:
   Charles Ray, Jr.
   Corporate Chef, Diversified Foods and Seasonings
·  Topic: Creole vs. Cajun
 ·  Abstract: What is the difference between Creole and Cajun cooking? The answer is not so simple! This presentation will celebrate the vibrant Creole cuisine of New Orleans, and the hearty cooking of Acadiana (Cajun country) while exploring the similarities and differences that makes each special.
A taste demonstration of some 'classic' Creole and Cajun cuisine will also accompany the presentation.
Creole and Cajun cuisines are distinct, and reflect strongly upon the unique backgrounds and histories of these cultures. From well-off land owners around New Orleans willing to adopt new ingredients and methods, to French refugees with more practical concerns reflected in a cuisine based on adaptability and indigenous ingredients.
French, Spanish, English, Native American, African, German and Italian influences are all evident in Creole cuisine, made famous by dishes such as Paella, and Crawfish Étouffée. Along with new cooking methods, many unique flavors typify Creole cuisine; Cloves, sassafras leaves, tarragon, okra and garni being just a few.
We will also explore how the Acadians (later know as Cajun) use the vast bounty found in bayous, lakes, and woods, which is all cooked in one large pot (one-pot cooking). A dark roux, cayenne peppers, onion, celery, andouille, thyme, bay leaf, and filé all characterize Cajun cuisine and help make dishes like Gumbo, Jambalaya or Étouffée so special.
Most people eat to live; Creoles and Cajuns live to eat! Join us to explore this wonderful regional cuisine and learn what makes it so special.
·  Speaker: Charles develops, tests and sells value added, chef designed food products for national and regional chain account restaurants. With 21 years in the food industry, Charles has spent over 17 years in Product R&D with such brands as TGI Friday's International Division, Luby's Cafeterias, Denny's and Diversified Foods and Seasonings. He has held R&D leadership positions and developed several successful national promotions. While traveling for TGI Fridays', Charles sourced and developed foods for new restaurant openings in several countries in places such as Athens, Beirut, Cairo, Johannesburg, Prague, Bogotá, and Tokyo. A native of South Louisiana, Charles has a bachelor's degree in business from LSU and is a member of the IFT and the Research Chef's Association.
 

 
                                                                                                                         

 
                                                                                                                                                         

 

 

 





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