Program Dates 2004-2005:

Program Details:

• September 9, 2004
  Holiday Inn, Newark International Airport, Newark, New Jersey

11.30 - 12.45	SFC Board of Directors Meeting
12.45 -  2.00	SFC Committee Chairpersons Meeting
Afternoon Program:
3.30 - 4.15	Mary Raukko Director, Regulatory Affairs-Flavors, North America, Firmenich, Inc. Title: Flavor Creation for Alcoholic Beverages in the United States Abstract: Discussed will be the various regulatory agencies, taxes and potability, flavor composition, "special" ingredients, and flavor/beverage approvals. Speaker: Mary Raukko is currently the Director of Regulatory Affairs, North America, for Firmenich, Inc. one of the world's leading flavor and fragrance manufacturers. She has been in the flavor industry since 1981, starting her career with Naarden International, where her responsibilities included BATF approvals, Kosher certifications, formula adminstration, and laboratory administration. Mary has also worked for McCormick & Company, as Regulatory Manager for the Flavor Division. Her experience included working with the USDA, BATF, and many of the large food companies around the world. She is currently with Firmenich, Inc., where she oversees the regulatory activities of this Swiss company's North American flavor activities. Mary has a BS from Johns Hopkins University in Baltimore, MD and is a long-time active member of the Flavor and Extract Manufacturers Association. She is a past Chair-Elect of the Maryland Section of the IFT. Mary currently resides, with her husband, in Hamilton, NJ.
4.15  - 5.00	It was previously announced that Dr. George A. Burdock would give a presentation on: “Generally Recognized as Safe – GRAS: History and Description." Dr. Burdock lives and has his office in Vero Beach, Florida which as we all know has recently been hit hard by the eye of hurricane Frances! He is now in the process of coping with the aftermath of this disaster and his presentation will be rescheduled. A copy of a recently published article on the subject of GRAS by Dr. Burdock et al will be available at the meeting.      It is with great pleasure to announce that the speaker will be: Dr. Claus Oliver Schmidt Director Analytical Services, Research Analytical & Flavors, R&D,  Symrise, Holzminden, Germany Title: Powerful analytical tools for citrus characterization Abstract: Citrus fruits are well known for their unique flavor and health benefits. Volatile compounds such as terpenes are formed as secondary metabolites in the plant. These volatile compounds mainly contribute to the flavor and the scent of the plant. However, also non-volatile metabolites are formed via biosynthesis in citrus. These non-volatile compounds contribute to certain health benefits. Our goal is to establish efficient technologies to identify and characterize the volatile and non-volatile compounds from citrus plants. The presentation will demonstrate major differences between classical tools and modern technologies. We will present the application of solid phase dynamic extraction (SPDE) to citrus flavors and how this technique improves a fast and reliable screening of volatile compounds. Moreover, we will demonstrate the application of an on-line coupling of HPLC with NMR (LC-NMR),  in order to enable a high-throughput screening for non-volatile compounds in citrus  plants. Speaker: Dr. Claus Schmidt studied organic chemistry and received his PhD at the University of Hamburg, Germany. He joined the flavor and fragrance house H&R in 1999 as head of the mass spectrometry group. Today, Dr Schmidt is Director of the analytical chemistry group of Symrise. He will give an overview of new analytical techniques for Citrus characterization.
5.00 - 5.30	SFC Membership Meeting
5.30 - 6.30	Cocktail Hour (Cash Bar)
6.30	Dinner
After-Dinner Speaker:
8.00	John Wright Vice President, Global Technical Business Development, IFF, Inc. Title: We Might be Giants Speaker: John Wright is responsible for Flavor Creation and Application and the link between Business Development and R&D. He has worked as a flavorists for thirty years, initially with Duckworths and PFW in the UK, then Bush Boake Allen in Canada, the UK and the US before joining IFF in the US. He progressed into technical and general management, but has always been enthusiastic to retain an active creative role. Memberships include Fellow of the Royal Society of Chemistry, the Society of Flavor Chemists, Inc., and Fellow of the British Society of Flavorists.

• October 7-8, 2004
      50th ANNIVERSARY FLAVOR SYMPOSIUM
      Then and Now: Reflections on a Half Century of Flavor Chemistry
  The Westin Princeton at Forrestal Village, Princeton, New Jersey
  Click here for detailed information, program and registration

• December 2, 2004
  Holiday Inn, Newark International Airport, Newark, New Jersey

Right-click here to download the December Meeting Notice Right-click here to download the Response Form
11.30 - 1.00	SFC Board of Directors Meeting
1.00 -  2.00	SFC Committee Chairpersons Meeting
Afternoon Program:
3.30 - 4.15	Charles A. Iker Vice President, Flavor Creation, Application & Regulatory Affairs, Mane, Inc. Title: The Process and Advantages of Supercritical CO2 Extraction Abstract: · Explanation of the CO2 Extraction Process (SCFE) · Advantages of the SCFE extraction · Characteristics of CO2 products · Applications of CO2 Extracts Speaker: Charlie Iker is Vice President, Flavor Creation, Applications and Regulatory Affairs for MANE, Inc., the U.S. flavor division of V. MANE Fils, Bar-sur-loup, France. Charlie's background of over 16 years in the flavor industry includes technical and management responsibilities. His company associations include Fries & Fries/Tastemaker, SBI/SKW, International Bioflavors and MANE. He started his career with Fries and Fries in 1988 and held positions in the areas of Quality and Flavor Creation. Charlie joined SBI (SKW) as a Flavor Chemist in 1996. In 1998 he was promoted to Manager, Flavor Creation with International Bioflavors. Charlie joined MANE in 2002 and held the position of Vice President of Quality and Regulatory Compliance prior to his current role. Charlie holds a Bachelor of Science from the University of Cincinnati with major studies in Chemistry and Mathematics and a minor in Business. He is a certified member of the Society of Flavor Chemists, a professional member of the Institute of Food Technologists and an active member of the Flavor and Extract Manufacturers Association.
4.15  - 5.00	Dr. Robert J. Braddock Professor of Food Science, CitrusResearch & EducationCenter, Universityof Florida Title: Citrus By-Products for Food and Flavor Applications Abstract: Dr Braddock will discuss process technology, applications, mass balances, economics, etc related to the major citrus by products, including the Citrus Oils. Speaker: Dr. Braddock is responsible for research activities concerning processing technology of citrus products and by-products, seeking to originate new processes, identify value-added attributes and improve product quality or process efficiency. His accomplishments cover a wide spectrum in Citrus By-Products and Citrus Processing Technology, including: · development of mass balance and recovery data for citrus by-products    operations including bioflavonoid, essential oils and limonene · bioconversion of terpenes and citrus aroma chemicals for flavor    applications Dr. Braddock has numerous publications and presentations on the subject of Citrus, including his latest book “Handbook of Citrus By-Products and Processing Technology”.
5.00 - 5.30	SFC Membership Meeting
5.30 - 6.30	Cocktail Hour (Cash Bar)
6.30	Dinner
After-Dinner Speaker:
8.00	Dr. Xiaogen Yang Vice President, Global Technical Business Development, Givaudan Title: Givaudan TasteTrek®: Discovery and Technology Abstract: TasteTrek is a research project for exploring novel aromas and ingredients. From rainforests to restaurants around the world, the TasteTrek program has lead to the creation of numerous new aroma reconstitutions, and to the discovery of interesting flavor and taste components. The TasteTrek success is accommodated with the development of innovative sampling, analysis, and reconstitution techniques. A discussion about this technology and its application as a scientific approach for flavor creation will be presented. Speaker: Graduated from Ruhr University Bochum, Germany with degrees of Dipl.-Chem. and doctor of natural sciences, specialized in analytical chemistry. Worked at Oregon State University as research associate studying hop aroma in beer. Joined Givaudan in 1993, worked in the areas of flavor analysis, aroma collection and reconstitution, discovery of flavor components from natural products, and technology development in chemometrics, authentication, and analysis. Currently held a position as Manager of Natural Products Research in Givaudan. Presentation: Click here to download the presentation as a PDF file.

• February 17, 2005
  Holiday Inn, Newark International Airport, Newark, New Jersey

Right-click here to download the February Meeting Notice Right-click here to download the Response Form
11.30 - 1.00	SFC Board of Directors Meeting
1.00 -  2.00	SFC Committee Chairpersons Meeting
Afternoon Program:
3.30 - 4.15	Frank Fischetti Wynn Starr Flavors, Inc. Title: The Science of Artificial Flavor Creation Abstract: New ideas on how to teach/learn to create natural and artificial flavors. Introduction of a vocabulary useful for flavor development, retention and recall of a flavor material's character and contribution. Creation of a list of fundamental principles of flavor creation. Establish in the minds of flavor chemists that there is a scientific basis for what we do; this science will not detract from our creativity but will enhance it. Speaker: Frank Fischetti has been in the flavor business since 1957, and a flavor chemist since 1961. He is a past president of the flavor society and has served in several positions for the soiety, including membership chairman for 5 years, secretary, and president. In 1988 the society presented to him the "Man of the Year Award", which he proudly displays in his laboratory. He compiled and published the first source book which later became the Allured FFM book. He is also the designer, together with Ed Kata, of the original logo for the society. He has been teaching short courses on flavor at the University of Minessota, the University of Missouri, and the Center for Professional Advancement for many years. He and Dick Heinze were the Education Committee for the Chemical Sources for several years. He has written two chapters on flavors that appeared in the Handbook of Food Additives and the Kirk and Othmer Encyclopedia of Food Technology.
4.15  - 5.00	Glenn Roberts Executive Director, FEMA Title: The good times are gone and they ain't coming back Abstract: Recent and pending regulatory developments including REACH in Europe may radically change the palette available to flavorists. At the same time, many countries around the world are developing flavor regulations for the first time.  How are these challenges being managed by the flavor industry and what prospects do we have for success? What changes if any are likely to regulations affecting "natural", "organic" and "nature identical"? Speaker: Glenn Roberts is President of The Roberts Group, LLC. Mr. Roberts serves as Executive Director for the Association of Hazmat Shippers, Inc., The Flavor and Extract Manufacturers Association of the United States, Inc., The Fragrance Materials Association of The United States, Inc., The International Association of Color Manufacturers and The Flavor and Fragrance High Production Volume Consortia. Mr. Roberts is responsible for the overall management of TRG and its 22 employees. Before joining the predecessor firm in 1990, Glenn was Legislative Director for Senator Barbara A. Mikulski, serving as her principal day-to-day legislative and policy advisor for three years. Prior to his work for Senator Mikulski, Glenn was Legislative Director for Congressman Norman Y. Mineta, managing his legislative staff for six years. Glenn’s other professional experience includes work as an environmental and health researcher at the Harvard School of Public Health, Senior Political Advisor to the Republic of Palau Micronesian Trust Territory, and work as a reporter for the Raleigh Times. Glenn received his B.A. from OberlinCollege, with additional studies at the San Francisco Art Institute and the San Francisco Museum of Art.
5.00 - 5.30	SFC Membership Meeting
5.30 - 6.30	Cocktail Hour (Cash Bar)
6.30	Dinner
After-Dinner Speaker:
	Vincent G. Ficca Title: The Flavoring of Alcoholic Beverages Abstract: The talk will cover how flavor systems are used to formulate beverage alcohol products: · Federal excise taxes related to different beverage alcohol class, malt beverage, wine and distilled spirit products. · How TTB regulation affects different beverage alcohol class and types of products. · Evolution from carbonated spirit products to wine cooler to flavored malt beverages (FMB's). · Cordials and Liqueurs. · Development distilled spirit specialty products. · How distilled spirit companies can use flavor company products to enhance their development effort . Speaker: Almost forty years of experience in the food and beverage industry, the last thirty of them with Seagram beverage alcohol business. Former employers where General Foods, Frito-Lay, Schlitz Brewery, Seagram and Diageo. Part of Seagram's beverage alcohol business went to Diageo in 2001.

• March 16, 2005
  5th Annual West Coast Flavor Industry Forum
  Hyatt Regency Orange
  11999 Harbor Blvd., Garden Grove (Anaheim), California
  Joint meeting with NAFFS, The National Association of Flavors and Food-Ingredient Systems, and CSA, The Chemical Sources Association

Click here to download the West Coast Meeting Notice and Registration Form Link to the presentations on the NAFFS website.
11.00 am	Diacetyl and Workplace Safety Update Take advantage of this opportunity to get valuable information from one of the industry’s most knowledgeable people with regard to respiratory safety issues impacting flavors. John Hallagan, FEMA’s general counsel, will outline the issues and tell attendees what they can do to keep their workers safe and avoid costly penalties. You won’t want to miss this informationpacked presentation. Click here to download the presentation as a PDF file.
12.00 noon	Networking Lunch
Afternoon Program:
1.00 - 4.00 pm	Latest Principles of Food Pleasure from a Sensory Perspective Dr. Steve Witherly, President and CEO of Technical Products, Inc., will discuss the food pleasure equation, describe the food pleasure sensors in the brain and how they work, and how to develop foods with a high sensory pleasure. He will also discuss how taste and smell are integrated in the brain, and the latest developments on taste and smell related to the brain. Click here to download the presentation as a PDF file.
	New Aroma Chemicals from Oxford Anthony Weston, Sales & Marketing Director of Oxford Chemicals and Florentina Cimpian, VP aroma chemicals, Charkit, will present the most recently developed high impact aroma chemicals. These chemicals are for applications such as Savoury—mushroom, fatty and herbaceous and Sweet—honey, almond, marzipan, melon and finally Fruit Notes including grapefruit, orange and tropical.
	Trends on the Horizon Dr. Elizabeth Sloan, President of Sloan Trends and Solutions, will explore the ever-changing consumer profile and latest trends in product development and food formulation for a healthier diet. What nutrition trends are on the horizon? What food products are consumers looking for to keep them healthier? Where are consumer views headed on low-carb, low-cal and low-glycemic products? What retail trends are on the horizon? What are the growth opportunities for the industry? How widespread is consumer acceptance of nutraceuticals? You won’t want to miss this presentation by one of the industry’s most sought-after speakers to stay abreast of the changing consumer needs and wants, and to be sure you are targeting today’s consumer for tomorrow’s needs. Click here to download the presentation as a PDF file.
4.00 - 5.00 pm	Networking Reception - Hors d'oeuvres and Cocktails

• April 14, 2005
  Midwest Meeting
  Cincinnati Airport Marriott (Hotel of the Year 2003)
  2395 Progress Drive, Hebron, Kentucky 41048, 859-586-0166 or 1-800-696-0165

Right-click here to download the April Meeting Notice Right-click here to download the Response Form
10:00 - 11:00 am	SFC Board of Directors Meeting
11:00 - 12:00 noon	SFC Committee Chairpersons Meeting
11:30 - 12:00 noon	Registration
12.00 - 1:00 pm	Luncheon Buffet
1:30 - 3:00 pm	CSA Business and Technical Meeting
3:00 - 3:30 pm	Break
Afternoon Program:
3:30 - 4:15 pm	Dr. George Rizzi Retired from P&G after 35 years working in the Foods Division Title: General Introduction of Food Flavor Abstract: Will discuss what is food flavor, defining and explaining aroma, taste, mouthfeel, and color and how they are measured.  The flavor formation hypothesis, i.e., that flavors arise from natural precursors in foods like amino acids, sugars, phenolic acids, and lipids will be examined.  The Maillard reaction, Strecker degradation, and lipid oxidation as originators of aroma compounds will be outlined and the organoleptic properties of representative compounds will be described.  Finally, the formation of flavor (aroma) in a typical processed food will be traced. Speaker: George Rizzi is a retired organic chemist by trade.  After a successful 35 year career working in P&G's Food Division specializing in food flavor chemistry for processed flavors like potato chips, peanut butter, chocolate, and coffee and food additives like sucrose polyester and artificial sweeteners and antioxidants.  He has over the years developed a chemically based understanding of flavor formation to assist product development in flavor optimization.  Since retirement, he occupies his time with some teaching, consulting, and a little research now and then.
4:15 - 5:00 pm	Timothy Truby Vice President, Sweet Business Unit, WILD Flavors, Inc. Title: How Fat Will the U.S. Get? Abstract: The effect of obesity on the U.S. snack market will be examined.
5:00 - 5:30 pm	SFC Membership Meeting
5:30 - 6:30 pm	Cocktail Hour (Cash Bar)
6:30 pm	Dinner
After-Dinner Speaker:
	Dr. Sue Johnson Director, Research & Development, Flavor Savor, Inc. Title: Psychology of Flavor Perception Abstract: The current research and theories on the psychology of flavor perception will be examined.

• May 19, 2005
  Annual Meeting
  Sheraton Hotel at the airport, Newark, New Jersey

Right-click here to download the May Meeting Notice Right-click here to download the Response Form Right-click here to download directions to the Newark Sheraton Hotel
11:00 - 12:00 noon	SFC Board of Directors Meeting
12:00 - 1:00 pm	SFC Committee Chairpersons Meeting
10:00 am - 4:30 pm	Chemical Sources Association Roundtable This is a unique event with twenty ingredient suppliers. Presentations including aroma and flavor evaluations of 15 - 20 minutes each will be given by each company allowing participants to visit each one. Includes a buffet lunch. Please contact the CSA for registration details.
4:45 - 5:30 pm	SFC Members Business Meeting with election of officers The following candidates have been nominated:   · Eileen Brady for President   · Mariano Gascon for Vice-President   · Kenneth Kraut for Treasurer   · Veronica McBurnie will become Chairperson of the Board   · Agneta Weisz will serve her second term as Secretary
5:30 - 6:30 pm	Cocktail Hour and Hors D'oeuvres (Cash Bar)
6:30 pm	Dinner Presentation of 25-year service awards to these members:   · Michael Bloom   · Gary Eck   · Carolina Militescu   · Dennis Brown   · Richard Vuich   · Kanichi Chikuma   · Donald Williams These charter members will be presented with a special 50-year gift:   · Jim Broderick   · Jerry Di Genova   · Earl Merwin   · Marvin Preiser
After-Dinner Speaker:
8:00 pm	Ken Hunter President, Mane, Inc. Title: "The Taste of change" The presentation will cover the changes that have taken place over time in the Flavor Industry. Speaker: Kenneth Hunter is the President of V. Mane Fils SA United States Flavor Division. Ken has over 23 years of experience in the food and flavor industries holding various sales, marketing, management and general management positions with Hoffmann-LaRoche Chemical Division, Particle Dynamics/KV Pharmaceutical, AE Staley, IFF and Mane. He began his flavor career with IFF in 1992 in Sales and thereafter held positions in Sales/Marketing Management (Vice President of Sales and Marketing US) and General Management (Area manager IFF North America) before joining Mane, Inc. as their President in 2001.

• July 19, 2005
  IFT Breakfast Meeting
  The New Orleans Hilton Hotel, New Orleans, Louisiana

7.30 am - 9.00 am	IFT Breakfast Meeting
	After-Breakfast Speaker:
	Ms. Sue Maiocchi Director of Technical Services, Autocrat, Inc. Title: The Key to Good Coffee Flavor Abstract: Coffee flavor begins with the choices made in green coffee crop, harvesting, milling, transporting and storage. Roasting, grinding and handling is the next phase in the development of good coffee flavor. The third phase is the type of extraction. A glimpse at each key step in the process of coffee flavor will explain why coffee milk is the state drink of Rhode Island and is a popular flavor for many other products as well. Stop by Autocrat's IFT Booth #4747 for a sample of a cold coffee concoction. Speaker: B.S. Food Science & Technology, University of Rhode Island '77. Immediately after college, worked several years in the dairy business, including H.P.Hood, Inc., Boston, MA. Worked as Quality Control Manager for Juice Services, Inc. (Div. of Dean Foods) for 5 years. Worked 2 years for Eclipse Foods before becoming the Director of Technical Services for Autocrat, Inc. in 1991. Link: Click here to download the presentation as a PDF file.