Program Dates 2005-2006:

Program Details:

• September 15, 2005
  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
12:00 - 1:00	SFC Board of Directors Meeting
1:00 -  2:00	SFC Board of Directors Meeting and Committee Chairpersons Meeting
2:00 -  3:30	Chemical Sources Association Business and Technical Meeting
3:30 - 4:15	Lucia Ponginebbi, Ph.D. Technical Manager, Emulsions and Targeted Delivery, National Starch Topic: Micro-Encapsulation Techniques
4:15  - 5:00	Mr. Hans Schade President, High Result Solutions Topic: Where Do New Products Come From? The Role of the Flavorist in Product Development Speaker: Mr. Schade is a product development scientist with over 30 years of experience in all types of food product development. In his most recent position at the Kellogg Company, he was a Senior Project Manager in the New Product Development Group, converting food product concepts into commercialized products. Before Kellogg, he was a lab manager at HJ Heinz in the Weight Watchers division, responsible for the development of many frozen entrees, breakfasts and desserts. He also worked at General Foods, involved in the development of cereals, beverages, shelf-stable entrees, vegetable items and meat entrées, and in their New Technology group, where he received two patents for original research into high intensity sweeteners and unique coating systems for cereals. Since 2001, Mr. Schade started his own consulting business, High Result Solutions.
5:00 - 5:30	SFC Membership Meeting
5:30 - 6:30	Cocktail Hour with Hot Hors D'oeuvres (Cash Bar)
6:30	Dinner
8:00	Presentation of the Golden Blotter Award to James Broderick by Dennis Kucharczyk

• December 1, 2005
  Holiday Inn, Newark International Airport
  160 Frontage Road, Newark, New Jersey

Right-click here to download the Meeting Notice Right-click here to download the Response Form
12:00 - 1:00	SFC Board of Directors Meeting
1:00 -  2:00	SFC Board of Directors Meeting and Committee Chairpersons Meeting
2:00 -  3:30	Chemical Sources Association Business and Technical Meeting
3:30 - 4:15	Ray Marsili Analytical Flavor Consultant Topic: Analytical Methods and Techniques for Flavor and Odor Analysis and Their Application to Flavor/Off-Flavor Problems Abstract: Today's flavor chemists have numerous tools to help them successfully resolve flavor and off-flavor problems. These tools include a wide variety of different analytical samples preparation methods that can be applied prior to GC-MS analysis (e.g., SPME, Twister®, purge-and-trap, direct thermal desorption, vacuum distillation, etc.) and other ancillary techniques such as GC-olfactometry, multidimensional GC, peak deconvolution software and chemometrics. This presentation will discuss several case studies to illustrate how these various tools can be applied to assist in resolving flavor/off-flavor problems. Also, application of the Gerstel ChemSensor for flavor Q.C. problems will be briefly discussed. Speaker: Ray Marsili has published over 30 papers on food and flavor chemistry in refereed chemistry journals, as well as over 100 technical papers for trade publications. He was a contributing editor of Food Product Design magazine and the editor of Sample Preparation Newsletter, which was published by R&D magazine. For the past 15 years, he has served as the editor of the Food Industry Newsletter. He has edited two books on flavor and odor analysis and is currently working on a third. He has over 30 years' experience as an R&D analytical laboratory manager for major national and international food and ingredient companies. Today, Ray is an independent analytical flavor consultant with a laboratory at Rockford College, Rockford, IL.
4:15  - 5:00	Sebastien Baray Technical Manager, Colloides Naturels International (CNI) Topic: Acacia Gum, the natural way to stabilize flavor emulsions Abstract: Beverage flavor emulsions and the use of gum arabic, including flavor emulsion principles, formulation and process, and methods for stability evaluation will be discussed. Also, Mr. Baray will be highlighting CNI’s innovative new stabilizer EFICACIA™. Obtained from an innovative and proprietary process breakthrough, EFICACIA™ offers an extremely high level of functionality and effectiveness, while providing major cost savings due to its lower use level. EFICACIA™ is labeled as acacia gum with the benefits of being an all natural product, which is GRAS and GMO-free. Speaker: Sebastien received his BS Degree in Chemistry from the Universityof Rouenin Normandy (France). After a short spell at Davigel (Nestlé France), he joined Colloides Naturels International (CNI) in 1994. He is currently the Technical Manager at CNI, working at the interface between R&D and the sales forces.
5:00 - 5:30	SFC Membership Meeting
5:30 - 6:30	Cocktail Hour (Cash Bar)
6:30	Dinner
8:00	Mr. Paul Mancuso Assistant Brewmaster, Anheuser-Bush Topic: The Arts: Brewing and Tasting of Fine Beers Abstract: The history and brewing of beer, as well as the ingredients and processing techniques that make one beer different from another will be discussed. Samples of different beers will be available for tasting.

• February 16, 2006
  Holiday Inn, Newark International Airport
  160 Frontage Road, Newark, New Jersey

Right-click here to download the Meeting Notice Right-click here to download the Response Form
12:00 - 1:00	SFC Board of Directors Meeting
1:00 -  2:00	SFC Board of Directors Meeting and Committee Chairpersons Meeting
2:00 -  3:30	Chemical Sources Association Business and Technical Meeting
3:30 - 4:15	Dave Carroll, Ph.D. Topic: The Precautionary Principle Abstract: The June 2003 European Commission's Decision 2003/460 banning the import of hot chili products in any form unless accompanied with analytical data showing the absence of Sudan Red 1 arguably was the flavor industry's first encounter with the so-called "precautionary principle". The requirement to prove safety stands in direct contrast to the US FDA's standard of a reasonable certainty of the absence of harm. The presentation will discuss the evolution of the precautionary principle as a risk management tool and compare it to more traditional and familiar risk assessment techniques. We must recognize that as scientific uncertainty will always exist we cannot ensure the absence of risk in any human undertaking. Speaker: Dave began his career as a research chemist with the Colgate-Palmolive Co. and eventually became the Manager of Colgate's flavor and fragrance creative and development teams. He joined Bush Boake Allen in 1989 as Director of Corporate Regulatory Affairs and moved over to IFF in 2000 as a Director in the Corporate Safety Assurance group. He spent his last 2 years with IFF involved in litigation support and is now retired, enjoying golf and some consulting work on the side.
4:15  - 5:00	Mr. Garry Underwood VP Technology, Red Arrow Products Topic: Smoke flavorings: Recent Advances, Chemistry and Regulatory Aspects Speaker: Mr. Underwood has been involved in Smoke Flavor development as well as other products such as grill and browning products for the past 38 years. He is currently a co-owner and Vice President of Technology at Red Arrow Products Company LLC. He has authored 16 patents and is a co-author of a Chapter on smoke flavorings in "Flavorings." He is a Professional member of The American Chemical Society, Institute of Food technologists, European Union Smoke Flavorings Working Group and United Who's Who Member. He received his Bachelor of Science in Chemistry in 1975 from the University of Missouri.
5:00 - 5:30	SFC Membership Meeting
5:30 - 6:30	Cocktail Hour (Cash Bar)
6:30	Dinner
8:00	Ronald C. Deis, Ph.D. VP, Technology, SPI Polyols, Inc. Topic: Sugar and Carbohydrate Reduction: Post-Atkin's Boom Thoughts Abstract: A look back at the 2003-4 fad diets - lessons learned and thoughts about what is happening now related to sugar reduction, glycemic index, and carbohydrates on the nutritional panel. Speaker: Ron Deis has about 30 years experience in the food industry, primarily working with carbohydrates in confectionery, bakery and dairy applications. After receiving a PhD in food science from Penn State, Ron started his career in food applications with American Maize-Products, then product development and custom products for Keebler. Through the 90's, Ron worked for NutraSweet, Pfizer Food Science Group, Consolidated Biscuit and Campbell Soup. For the past 6 years, Ron has worked with food applications and development of sugar alcohols (polyols). For over 10 years, Ron has written numerous articles as a contributing editor for Food Product Design.

• March 23, 2006
  6th Annual West Coast Flavor Industry Forum
       Hyatt Regency Orange
       11999 Harbor Blvd., Garden Grove (Anaheim), California
  Joint meeting with The National Association of Flavors and Food-Ingredient Systems (NAFFS), and The Chemical Sources Association (CSA)

Click here to download the West Coast Meeting Notice and Registration Form
12 Noon	Networking lunch
1:00 - 4:30	PROGRAM:
	Influences from the New World on the Food Stream Margaret Lawson, Technical Services Manager at T. Hasegawa Flavors and President 2005-2006 of the Institute of Food Technologists (IFT), will discuss the many influences affecting the food stream, such as: · Global food trade – process vs commodity · Food safety and defense · Minimum food standards and codex · Evolving expectations from consumers · “Culinology” and product development. Margaret A. Lawson is recognized as a noted leader, respected research manager, effective global liaison, and career-long IFT member who resolves scientific challenges, communicates complex issues simply along with effectively motivating and empowering her staff. In Cerritos California, Margaret manages the T. Hasegawa Flavors Technical Services which includes global regulatory responsibilities. As IFT President, Margaret believes it is imperative to maintain the scientific credibility of IFT, granting members the ability to guide research and to positively influence regulatory decision making based upon sound scientific knowledge. In this manner, IFT will facilitate global food safety, thus encouraging world trade. With a number of patents and publications to her credit, Margaret was named an IFT Fellow in 2001 for distinguished contributions to food science and technology during her career. She earned her Bachelor's and Master's degrees in Food Science & Technology from the University of California at Davis and continues to be an active supporter for the food science program as an Industrial Advisor.
	What’s New in Gums? Terry Van Winkle, Vice President of Sales, TIC Gums, will quench your thirst for knowledge on the application and future of the next generation of gum products. Hear the latest tips on hydration and the diversity of uses for these products. Presentation includes: · A review of basic properties of gums and hydrocolloids · Sourcing, production, influence of chemical structure · Functions and applications of hydrocolloids including demos · Review of Gum Arabic as a flavor emulsifier · Hydrocolloid Basics and Introduction of a New Modified Gum Arabic
	Certified Organic and Fair Trade Certified Products for Commercial Product Formulation Tony Moore, Vice President/Technical Director, Jeff Rakity, Director of Sales and Marketing, and David Wolfenberger, R&D, from Moore Ingredients, will provide a brief overview of ingredients (including extracts, distillates, isolates, and natural aroma chemicals) available for use in formulating Certified Organic products. The product demonstration will include: · Certified Organic Citrus Isolates · Certified Organic and Fair Trade Certified Tea and Coffee Extracts
	Managing Risks Through Food Safety Audits Dr. Cornelius Hugo, Head of Latin American Services at AIB International, will explore the latest standards for food safety and demonstrate how food safety audits can help to minimize risks. Attendees will hear the potential hazards that give companies difficulty during an audit and learn how to guard against those problems. Who should be there for an audit? It’s not always the person you think! What are the elements of a quality system? What are the critical control points? Attendees will learn the components of food safety that need to be in place in order to have confidence throughout the supply chain.
4:30 - 5:30	Networking Reception - Hors d'oeuvres and Cocktails

• April 6, 2006
  Midwest Meeting
  Cincinnati Airport Marriott, Cincinnati, Ohio
  2395 Progress Drive, Hebron, KY 41048   (859) 586-0166

Right-click here to download the Meeting Notice, including room rate information Right-click here to download the Response Form
10:00 - 11:00	SFC Board of Directors Meeting
11:00 -  noon	SFC Board of Directors Meeting and Committee Chairpersons Meeting
11:30 - noon	Registration
noon - 1:00	Luncheon Buffet
1:00 -  2:45	Chemical Sources Association Technical Meeting and Presentations
2:45 - 3:00	Break
3:00 - 4:50	Society of Flavor Chemists Symposium:
	Dr. Gary Reineccius Professor, Dept. of Food Science and Nutrition, University of Minnesota Topic: Flavor Release in Foods During Eating There is a lot of hype about flavor release in foods during eating. Dr. Reineccius will present his views on the research on this topic and the implications of flavor release to flavor creation. Presentation: Click here to download the presentation.
	Dr. Jason Newlon Topic: The Role of Senescence on the Perception of Odorant Quality Research on odor perception by the elderly suggests that the perception of odorant quality for some odorants is shifted compared to the young and that this shift may be partially rooted in decreased trigeminally mediated suppression of odorant perception.
5:00 - 5:30	SFC Membership Business Meeting
5:30 - 6:30	Cocktail Hour: Cash Bar (with cheese, crackers and vegetables)
6:30 - 8:00	Dinner
8:00	Dinner Speaker: Steve Gird Director, Research and Development, Jim Beam Brands Co. Topic: Bourbon: What is it? Why is it Unique? This presentation will be a brief look into the process of making alcohol and why different types of spirits are different from each other. Particular emphasis will be placed on Bourbon, which was declared as "The Nation's Native Spirit"… a distinctive product of The United States by Congress in 1964. Presentation: Click here to download the presentation.

• May 18, 2006
  Annual Meeting and Golden Blotter Award
  The Sheraton Hotel at 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
11:00 - 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 25 vendors to the flavor and fragrance industry. Lunch is included. Visit www.chemicalsources.org for additional information and registration details.
4:45 - 5:30	SFC Membership Business Meeting with election of officers. The following candidates have been nominated:   ·  Mariano Gascon for President   ·  Joan Harvey for Vice-President   ·  Jack Fastag for Secretary   ·  Ken Kraut will serve his second term as Treasurer   ·  Eileen Brady will become Chairperson of the Board
5:30 - 6:30	Cocktail Hour with Hot Hors D'oeuvres (Cash Bar)
6:30	Dinner, with presentation of 25-year service awards to these members:   ·  Constantine Apostle   ·  Shirley Ann Barcelon   ·  Essat Bilali   ·  Kenneth Chu   ·  Ute Engelhart   ·  Brian Hall   ·  John Long   ·  Vincent Rieck   ·  Timothy Webster
8:00	The presentation of the Golden Blotter Award to Frank Fischetti by Veronica McBurnie will be postponed to a later meeting.
	Dinner Speaker: Carol M Christensen, Ph.D. Director of Corporate and Institutional Affairs, Monell Chemical Senses Center Topic: Genetics of Taste Perception Abstract: Our knowledge of taste and smell has been vastly changed by the remarkable advances in genetics and molecular biology. The new tools and knowledge have spawned a new research field, psychogenomics, the study of the genetic basis of behavior. We are just beginning to understand the genetic sources of sensory differences in flavor perception and food choice. Some of these results will discussed. Speaker: Carol Christensen received her B.A. in Psychology from the University of Michigan in 1969, her Ph.D. in Physiological Psychology from Wayne State University in 1975 and her M.B.A. from Temple University in 1983. For the first 11 years of her career, she was a research psychologist at the Monell Chemical Senses Center. Beginning as a postdoctoral fellow she later became an Associate Member of Monell as well as an adjunct Assistant Professor in the School of Dental Medicine, University of Pennsylvania. She has published in the areas of taste and food texture perception and the effects of saliva on taste. For the next 18 years of her career she managed technology-based consumer research organizations in industry. She was Manager of Consumer Products Research at The Pillsbury Company, Director of Global Technology Consumer Research at the Colgate-Palmolive Company and most recently VP and Director of Global Sensory and Consumer Science at International Flavors and Fragrances. In 2004 she returned to the Monell Center as Director of Corporate and Institutional Affairs, managing the Corporate Sponsor program that funds a significant portion of Monell's research activities.

• June 27, 2006
  IFT Breakfast Meeting
  Rosen Centre Hotel, Orlando, Florida

8:00 am - 9:30 am	IFT Breakfast Meeting
	After-Breakfast Speaker:
	Russell Rouseff, Ph.D. University of Florida, Institute of Food and Agricultural Science, Citrus Research and Education Center, Lake Alfred, Florida Topic: Orange Juice Flavor Changes: From Fruit to Consumer Abstract: Orange juice is widely consumed throughout the world because of its high nutrient density and pleasing flavor. Orange juice flavor is complex. Unlike lemon or grapefruit juices, orange juice lacks a character impact compound. Instead, orange juice contains a surprisingly large group of volatiles which, in the proper proportions, constitute orange aroma. To complicate matters, orange juice flavor is altered in the act of juicing and continues to change as the result of thermal treatments, packaging and storage. This talk will describe some of these changes both positive and negative during the journey from fruit to consumer. Speaker: Dr. Rouseff is a Professor of Food Chemistry at the University of Florida, specializing in flavor chemistry. He has worked at the Citrus Research and Education Center for over 30 years. Dr. Rouseff has authored or coauthored five books, 37 book chapters and over 100 journal publications. He has been the chair of the Flavor subdivision as well as chair of the American Chemical Society's Division of Agricultural and Food Chemistry. Dr. Rouseff has been awarded the Research and Development award from the Citrus Products Division of the Institute of Food Technologists as well as selected as a Fellow of the Agricultural and Food Chemistry Division of the ACS. He currently serves as co-chair of the University of Florida's Citrus and Beverage Center in addition to his duties in research and teaching.