Program Dates 2006-2007:

Program Details:

• September 14, 2006
  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
11:00 - 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: ·  Oxford Chemicals Dr. Steve Pringle Topic: New Unique Materials ·  Taste Advantage/A.M.Todd Company Brian Byrne & Christine Daley Topic: Functional (Sensate/Chiral) Ingredients for Flavors
3:30 - 4:15		Mark Dewis, Ph.D. Director, Flavour and Taste Ingredient Research, IFF ·  Topic: Amide Magic: A walk through the world of taste and sensation from the molecular viewpoint ·  Speaker: Mark Dewis graduated with a first class honors degree in chemistry, and went on to obtain a Ph.D. in organic synthesis in 1992 from the University of Nottingham, England. He joined the Flavour and Fragrance industry as an R&D chemist with Oxford Chemicals Ltd where spent a little over 5 years progressing to Process Development Manager. In 1998 he joined BBA as Chemical Research Manager in Corporate Technical Europe. Here he was responsible for the chemical synthesis group and worked on identification, registration, commercialization and manufacturing support issues relating to new flavour and fragrance ingredients. Relocating to the USA in 2001 with IFF, Mark headed up the chemistry team responsible for flavour chemical research. After a number of changes in job function resulting in expanded of areas of responsibility he is currently Director, Flavour and Taste Ingredient Research with IFF at the R&D facility in Union Beach, NJ. In addition to the US based group, he is responsible for the Ingredient R&D group based at IFF Tilburg in the Netherlands. His current role encompasses all areas of flavour ingredient research, natural products, natural and synthetic chemicals and sensates. ·  Abstract: Flavor Chemical 'Invention' by the chemical scientist or 'discovery' usually in foodstuff by the analytical scientist has been a pursuit of the flavour industry for over 30 years. There are several challenges to overcome on the discovery pathway to a new ingredient, idea inspiration, and scientific accomplishment, performance, cost and regulatory to name a few. In this talk these challenges will be discussed from the perspective of the researcher. The amide functionality will be used as a discussion theme. Using this 'moiety' as a common bond; the discussion with review natural and synthetic items of commerce in categories of sweet, cooling, warming and tingle compounds. A correlation (or rather lack of) between structure and activity will be discussed. Finally, building on this framework, a case study covering the voyage of discovery towards new novel Umami compounds to replace MSG will be presented. ·  Presentation: Click here to download the presentation.
4:15  - 5:00		Peihua Jiang, Ph.D. Instructor of Neuroscience, Mount Sinai School of Medicine ·  Topic: Making Sense of the Sweet Taste Receptor ·  Speaker: After receiving his Ph.D. in Neurobiology from the University of Pittsburgh in 2001, and an additional year as a Postdoctoral Associate there, Dr. Peihua Jiang began his research work on the G-protein coupled receptors responsible for sweet taste perception, at the Department of Physiology and Biophysics of Mount Sinai School of Medicine, where he is currently an Instructor of Neuroscience. Dr. Jiang is the recipient of several honors, awards and grants, and is a member of the Association for Chemoreception Sciences ·  Abstract: Sugars, artificial sweeteners and certain proteins all taste sweet. These chemically diverse compounds all activate the heterologously-expressed human sweet receptor, a heterodimer of T1R2 plus T1R3. Humans and mice each respond to the sweetness of sucrose, but mice do not respond to other compounds that are intensely sweet to humans (e.g brazzein and aspartame). Heterologous expression of the mouse or human sweet taste receptors reproduces, respectively, the mouse or human response to sweeteners. Expression of mismatched combinations of human plus mouse subunits, or of human/mouse chimeras of the sweet receptor subunits enabled us to identify specific portions of the receptor required for responsiveness to particular sweet ligands. Sensitivity to aspartame depends on the extracellular amino terminal domain of human T1R2. The cysteine-rich region of human T1R3 is required for responsiveness to brazzein. Responsiveness to the agonist cyclamate and the antagonist lactisole depends on the transmembrane domain of human T1R3. ·  Presentation: Click here to download the presentation.
5:00 - 5:30		SFC Membership Business 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 Frank Fischetti by Veronica McBurnie ·  Presentation: Click here to download the presentation.

• October 19, 2006
  Sheraton Gateway Suites Chicago O'Hare
  6501 North Mannheim Road, Rosemont, IL 60018

Right-click here to download the Meeting Notice Right-click here to download the Response Form
11:00 - 1:00		SFC Board of Directors Meeting
1:00 -  2:00		SFC Board of Directors and Committee Chairpersons Meeting
2:00 - 2:45		Roger Mullins R&D Director, First Choice Ingredients ·  Topic: Evolution of cheese flavor development - Past, present and future ·  Speaker: Roger Mullins has been working in the field of Enzyme Modified Cheese and Natural Cheese Flavor technology for over 20 years. He is currently the Co-owner and R&D Director of First Choice Ingredients based in Germantown Wisconsin. Prior to starting his own business he served as VP of R&D at the IFF Dairy Technology Center. ·  Abstract: Technological advances have propelled forward Enzyme Modified Cheese development, changing what was once a basic product to a complex multiuse component utilized in a wide variety of applications. This presentation will explore the History of EMC including its early primary uses, the current state of the industry and insight into what the future may hold.
2:45 - 3:30		Brian Riesterer R&D, Thiel Cheese and Ingredients, LLC ·  Topic: Process cheese as an ingredient - challenges and solutions ·  Speaker: Brian Reisterer has been specializing in the dairy industry and has worked on developing and evaluating dairy products for over 20 years. Brian graduated with a BS from the University of Wisconsin-Madison and as a student he participated on the UW-Madison Collegiate Dairy Product Evaluation Team. Upon graduation, he worked as a researcher at the UW-Madison Center for Dairy Research. He also served as Superintendent, World Dairy Expo, FFA Dairy Products from 1988 to 1994. Currently, Brian works closely with the sales force at Thiel Cheese to provide solutions for the industry. ·  Abstract: The use of processed cheese has grown rapidly over the past decade with consumers capitalizing on its ease of use with regard to shelf life, melting properties, spread-ability and unique packaging potential. Brian will explore the different kinds of domestically produced 'processed cheese', emerging functionality that provides its unique attributes, and labeling guidelines. Additionally Brian will highlight various flavor attributes and specific flavor challenges such as flavor release, low fat, shelf stable and high melt systems.
3:30 - 4:15		John Fenstermacher Senior Market Development Specialist, PURAC America ·  Topic: Optimizing reduced salt, sugar and MSG systems using acids ·  Speaker: John Fenstermacher has worked as a Senior Market Development Specialist for PURAC for three years, and applications technologist with Silesia Flavors for five years. He holds an MS degree in Food Engineering from University of Massachusetts and BS in Food Science from University of Rhode Island. ·  Abstract: Reducing sugar, salt and MSG in food systems is an increasingly important industry concern. John will explain the effect of various food acids and how to optimize their enhancing effects in fruit and savory systems.
4:15 - 5:00		Dr. Keith Cadwallader Associate Professor, Department of Food Science and Nutrition, University of Illinois ·  Topic: Chemical and Sensory Characterization of Food Aroma: An Academic Approach ·  Speaker: Keith Cadwallader is an Associate Professor of Food Chemistry at the University of Illinois. He received his B.S. degree from the University of Georgia, and his M.S. and Ph.D. degrees from the University of Florida. Prior to joining the faculty of the University of Illinois, Dr. Cadwallader worked as an assistant/associate professor at Louisiana State University and Mississippi State University. His research centers around the study of food flavor as it relates to overall food quality. Specific interests include food flavor chemistry and analysis, occurrence and mechanisms of flavor formation in foods, technology for production of food flavors, and physical chemistry of food-flavor binding and release. Over the past 15 years as a university professor, Dr. Cadwallader has edited three books, and published >30 book chapters and >60 refereed journal articles in the area of food flavor chemistry and analysis. ·  Abstract: Identification and characterization of food aroma components has been of academic interest for nearly half a century. Studies involving the use of modern GC-MS and GC-olfactometry techniques have provided much of our current understanding about food flavor systems. However, limited attention has been given to verifying the overall sensory relevance of compounds identified by instrumental techniques. This talk will present specific examples where chemical and sensory evaluation techniques have been applied to verify the importance of key odorants in foods.
5:00 - 5:30		SFC Membership Business Meeting
5:30 - 6:30		Cocktail Hour (Cash Bar)
6:30		Dinner
8:00		Sean Taylor Ph.D. Assistant Scientific Director of the Flavor and Extract Manufacturers' Association ·  Topic: FEMA GRAS: Innovation at the Intersection of Industry, Government, and Academia ·  Speaker: Sean Taylor received a B.S. in chemistry from Penn State University and his M.S. and Ph.D. from Cornell University in organic chemistry. He was a postdoctoral fellow at the Swiss Federal Institute of Technology (ETH) in Zurich, Switzerland. From 2002-2005 he was an assistant professor in the Department of Chemistry at Ohio State University, where his research group studied natural products biosynthesis and function. Dr. Taylor is currently the Assistant Scientific Director of the Flavor and Extract Manufacturers' Association, headquartered in Washington, DC. He specializes in the chemical and biological aspects of flavor safety and regulatory issues. ·  Abstract: For over four decades, the FEMA Expert Panel has been responsible for conducting GRAS (generally recognized as safe) evaluations for substances used as flavoring ingredients. When compared to the approval processes for other food additives or for pharmaceuticals, the FEMA GRAS process is remarkably cost and time efficient. This efficiency is largely due to the Expert Panel's continued development and application of a number of innovative concepts and strategies in safety assessment. This presentation will explain the history of the FEMA Expert Panel, outline the steps involved in the FEMA GRAS process, discuss the relationship of the Expert Panel to the flavor industry and to regulatory bodies, and highlight the future global challenges in safety assessment and approval for the flavor industry.

• November 30, 2006
  Sheraton University City Hotel
  36th & Chestnut Streets
  Philadelphia, Pennsylvania 19104  (directions)

		Featuring speakers and a guided tour of The Monell Chemical Senses Center   (website)
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
11:00 -   1:00		CSA Board Meeting
12:00 -   1:00		SFC Board of Directors and Committee Chairpersons Meeting
1:00 -   2:30		Chemical Sources Association Technical Meeting
2:30 -   3:00		SFC Membership Business Meeting
3:00 -   4:30		Monell Presentation: The Monell Chemical Senses Center is the preeminent research institution for the study of the chemical senses of taste, smell and chemical feel. The Center has more than 60 Ph.D. scientists engaged in basic and clinical research from the molecular level to human perception. Several speakers from Monell will describe their newest research and how it relates to the flavor industry. In particular, Monell scientists will highlight recent discoveries in how individual genetic differences are related to taste perception and preference, the importance of early learning in the formation of flavor preferences and the relationship of the chemical senses to nutrition and public health, in particular diabetes and obesity.
5:00 -   6:30		Monell Chemical Senses Center Tour and Reception (within walking distance from the hotel)
7:00 -   9:00		Dinner

• February 8, 2007
  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
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: ·  SAF-ISIS, David Pujol ·  Natural Advantage, Dr. Brian Byrne
3:30 - 4:15		Gerard Mosciano G Mosciano Ltd, Consultant ·  Topic: Understanding Descriptive Analysis ·  Speaker: Gerard Mosciano began his professional career at IFF in 1963 as a flavor analytical chemist. In 1974, while at IFF he became a professional Member of the Society of Flavor Chemists after studying under some of the societies Charter Members. He then pursued a creative flavor career at H.H. Ottens in Philadelphia before becoming the Chief Creative Flavorist at Food Materials Corporation in Chicago in 1976. When Food Materials was purchased by Bush Boake Allen in 1990 he became Creative Flavorist and Flavor Technical Manager, winning the Flavorist of the Year award in 1992. Gerard went to Universal Flavors in 1995 as Chief Flavorist and became President of G. Mosciano Ltd., an independent Flavor Consulting Company in 1998. Gerard was President of the Society of Flavor Chemists in 1987-1988 and the President of Chemical Sources in 1983-1984. Gerard has also been a contributing author for Allured Publications Publication, Perfumer Flavorist, for over 20 years, writing an article entitled "The Organoleptic Properties of Flavor Ingredients". ·  Abstract: The need to evaluate flavor ingredients and detail their flavor characteristics and descriptors is very important, both from an educational and a creative stand point. In this new age of supplier specific natural botanicals and extracts, similar materials from differing suppliers can be vastly different. When the need arises you must be able to pinpoint the specific ingredient from a specific supplier to incorporate into a flavor creation. Gerard will explore the world of descriptive analysis; what is it? basic rules? And importance during Flavorist training and in customer communication.
4:15 - 5:00		Lou Cooperhouse Director, Rutgers Food Innovation Center ·  Topic: Trends and Technologies in Prepared Foods ·  Speaker: Lou Cooperhouse is Director of the Rutgers Food Innovation Center, an economic development outreach program that provides business development and technology expertise to farmers, food processors, ingredient suppliers and others allied to the food and agricultural industry. Lou has extensive business and technology expertise in the food industry, in both entrepreneurial settings and in larger corporate environments. After receiving his MS in Food Science and BS in Microbiology from Rutgers University, Lou held positions of increasing responsibility in R&D, operations, and business development at Campbell Soup, ConAgra, and at Nestle-funded Culinary Brands, and has led the development of numerous new products in the refrigerated and frozen foods industries. He was also the Co-Founder, President and CEO of MenuDirect Corporation, a venture-capital-backed nutritional foods company, which was chosen by its peers as one of the top 10 Industry Innovators by Nutraceuticals World Magazine. Lou serves on the Editorial Advisory Board of Fresh-Cut Magazine, is immediate Past-President of the New Jersey Business Incubation Network, and served for many years on the Executive Board of the Refrigerated Foods Association. He also has published a landmark study on the prepared refrigerated food industry, has authored articles and columns in a number of food trade journals, and has consulted internationally. ·  Abstract: Consumers today are demanding foods that offer convenience, quality, choice, and are customized to their needs. Time-starved consumers are looking for foods that are convenient to locate, convenient to buy, convenient to prepare and eat, and convenient to cleanup. They are looking for quality, in which the objective is to maximize the potential experience by creating an environment that "captivates the senses", communicates "freshness", and provides sensory stimuli to encourage purchase. Products must, however, deliver on their promise, and flavor remains as the most powerful criterion for repeat purchase. Consumers are also continually seeking new flavors, and manufacturers are developing more and more products for a variety of niches, and tailoring foods and beverages for differing taste preferences, age groups, cultures, and lifestyles. Healthy options are increasingly important in order to cater to consumers, which are becoming increasingly nutrition-literate. A strategic partnership with a university, which can provide a window on new innovations, is a method of keeping on the leading edge of the market. The Rutgers Food Innovation Center is an economic development outreach program of the New Jersey Agricultural Experiment Station at Rutgers University. The Center has assisted over 700 companies to date, and is constructing a 23,000 sq. ft. food business incubator facility which will be operational in the spring of 2008. In his presentation, Lou will describe trends and technologies, and fast growing product categories, that are taking place in the prepared food industry, and how a university-based food business incubation facility can accelerate innovations in technology and speed to the marketplace.
5:00 - 5:30		SFC Membership Business Meeting
5:30 - 6:30		Cocktail Hour with Hot Hors D'oeuvres (Cash Bar)
6:30		Dinner
8:00		Sean Taylor Ph.D. Assistant Scientific Director of the Flavor and Extract Manufacturers' Association ·  Topic: FEMA GRAS: Innovation at the Intersection of Industry, Government, and Academia ·  Speaker: Sean Taylor received a B.S. in chemistry from Penn State University and his M.S. and Ph.D. from Cornell University in organic chemistry. He was a postdoctoral fellow at the Swiss Federal Institute of Technology (ETH) in Zurich, Switzerland. From 2002-2005 he was an assistant professor in the Department of Chemistry at Ohio State University, where his research group studied natural products biosynthesis and function. Dr. Taylor is currently the Assistant Scientific Director of the Flavor and Extract Manufacturers' Association, headquartered in Washington, DC. He specializes in the chemical and biological aspects of flavor safety and regulatory issues. ·  Abstract: For over four decades, the FEMA Expert Panel has been responsible for conducting GRAS (generally recognized as safe) evaluations for substances used as flavoring ingredients. When compared to the approval processes for other food additives or for pharmaceuticals, the FEMA GRAS process is remarkably cost and time efficient. This efficiency is largely due to the Expert Panel's continued development and application of a number of innovative concepts and strategies in safety assessment. This presentation will explain the history of the FEMA Expert Panel, outline the steps involved in the FEMA GRAS process, discuss the relationship of the Expert Panel to the flavor industry and to regulatory bodies, and highlight the future global challenges in safety assessment and approval for the flavor industry.

• March 8, 2007
  7th 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)
       Hyatt Regency Orange
       11999 Harbor Blvd., Garden Grove (Anaheim), California

Right-click here to download the Meeting Notice Right-click here to download the Forum Flier and Response Form
10:30 - 11:00		SFC Board of Directors Meeting
11:00 -  11:30		SFC Board of Directors and Committee Chairpersons Meeting
12:00 - 1:00		Networking Lunch
1:00 - 4:30		7th Annual West Coast Flavor Industry Forum: Update on Efforts to Address the Regulation of Exposure to Flavorings in California Take advantage of the opportunity to get valuable information from Len Welsh, acting chief of California Division of Occupational Safety and Health (Cal/OSHA), on the latest issues affecting the flavor manufacturing industry. This information-packed presentation will cover: ·  Cal/OSHA’s Voluntary Special Emphasis Program with California flavoring manufacturers. ·  The status of the petition filed with the California Occupational Safety and Health Standards Board requesting an Emergency Temporary Standard for Exposure to Diacetyl. ·  Material Safety Data Sheets for Diacetyl and other flavorings; MSDS—important issues to consider. Mint 101 Kelly Cole, sales manager, and Christine Daley, technical sales manager, A.M. Todd, present a basic course in Mint 101 which will address: ·  New varieties developed by A.M. Todd R&D Department in the Pacific Northwest. ·  Present market situation. ·  Odor evaluation of different “types” of mint. Commercial Essential Oils: Truths and Consequences You won’t want to miss this presentation by one of the industry’s most sought-after speakers, Dr. Brian M. Lawrence, editor-in-chief of the Journal of Essential Oil Research. This presentation will cover: ·  Why the compositions of essential oils vary from year to year. ·  How to detect authenticity through chiral analysis, sniff NMR and Isotopes.
4:30 - 5:30		Networking Reception - Hors d'oeuvres and Cocktails
5:30 - 6:00		SFC Membership Business Meeting

• April 19, 2007
  Midwest Meeting
  Cincinnati Airport Marriott
  2395 Progress Drive, Hebron, KY 41048

Right-click here to download the Meeting Notice Right-click here to download the Response Form Right-click here to download the Hotel Information
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 Technical Meeting: ·  Fontarome ·  Oxford ·  Moore Ingredients
3:30 - 4:10		Dr. Bruce Chassy Associate Executive Director, Campus Biotechnology Center Assistant Dean, Biotechnology and Outreach, College of ACES; Professor of Food Microbiology - University of Illinois at Urbana Champaign ·  Topic: Transgenic Crops in Agriculture: Facts, Fictions and the Future of GMOs ·  Abstract: In the last decade new varieties of crops produced through the use of modern biotechnology have been adopted by more than 10 million farmers in 22 countries. Cumulatively they have grown over 1 billion acres of transgenic crops. The crops increase yields, decrease the environmental footprint of agriculture, and can provide more food and more income for the world’s poorest farmers. Before such crops are placed on the market they must be approved by government regulators. In spite of the careful pre-market safety review and years of safe us, some consumers are concerned about the safety and potential environmental impact of GMOs. These fears have been created by a well organized global campaign against transgenic crops.. The reasons for opposition to GMOs and the future of the technology will be discussed.
4:10 - 4:50		Dolf De Rovira Flavor Dynamics, Inc. ·  Topic: A Hands-On Sensory Exploration of Four Varietal Wines ·  Abstract: We are going to taste test four types of wines and analyze these wines using a magnitude estimation technique against prescribed sensory attributes. The data will be tallied and "Spider Web" type curves will be drawn. These then will be published in the next SFC Newsletter. Need I say this should be more than fun!!!
5:00 - 5:30		SFC Membership Business Meeting and Book Raffle (3 chances for each title): ·  "Concepts in Wine Chemistry" 2nd Edition;Yair Margalit, PhD; The Wine Appreciation Guild; 2004 Must and Wine Composition, Fermentation, Phenolic Compounds, Aroma Flavors, Oxidation and Wine Aging, Oak Products, Sulfur Dioxide, Cellar Processes, Wine Faults, Wine and Health, Legal Aspects, topics covered. ·  "Chemistry of Wine Flavor (ACS Symposium Series)" Andrew L. Waterhouse, Susan E. Ebeler; Oxford University Press; 1999 Wine flavor chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Modern chemistry is now opening some doors to the mysteries of wine flavor, and this unique monograph is dedicated to current research developments.
5:30 - 6:30		Cocktail Hour with Hot Hors D'oeuvres (Cash Bar)
6:30		Dinner
8:00		Dr. Julian Herszage Postdoctoral scholar, Viticulture and Enology Department, UC Davis ·  Topic: Wine Flavor, from Vine to Wine ·  Speaker: Dr. Julian Herszage received his Ph.D. in Chemistry, from the University of Buenos Aires, Argentina, 2001 with his dissertation on Reductive dissolution of manganese oxides by sulfides and thiols. He is a Postdoctoral scholar, Scripps Institution of Oceanography, UC San Diego, 2002-2004 having focused on the photochemistry of marine organic matter. He is currently a Postdoctoral scholar in the Viticulture and Enology at Department, UC Davis, focusing on method development for the analysis of sulfur compounds in wine. ·  Abstract: Wine flavor and aroma can be determined by many factors such as weather, soil type, grape variety, viticultural practices (e.g. irrigation, fertilization, sunlight exposure, etc.), winemaking practices (e.g. fermentation, amendments, etc.), aging and storage, and consumer perception. This presentation will provide an overview of the effects that some of the factors mentioned above have on wine flavor and aroma; as well as the analytical and sensory tools and techniques currently available to the flavor chemist in the wine industry and research laboratories. Results of several recent research studies in flavor and aroma chemistry of wine will be used to illustrate some of these points.

• May 17, 2007
  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 www.chemicalsources.org for additional information and registration details.
4:45 - 5:30		SFC Membership Annual Meeting and Election of Officers: The following candidates have been nominated:    ·  Joan Harvey for President    ·  Ken Kraut for Vice-President    ·  Steve Ruocco for Treasurer Mariano Gascon will become Chairperson of the Board. Jack Fastag 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 to:
		·  Ed Albaugh, past President    ·  Remedios Cruz    ·  Kenneth Dougherty    ·  Yolanta Downey    ·  Richard Feagin    ·  William Huth    ·  Bipinchandra Khara	·  Gary Link    ·  Ronald Long    ·  Naoki Morimoto    ·  Brian Mullin    ·  Charito Palencia    ·  Dr. Jurgen Scheide
8:00		Dinner speaker: Richard F. Heinze Flavor Knowledge Systems, Inc. (FKS) ·  Topic: Focused Flavor Creation ·  Abstract: As an instructor, Richard will provide an overview of the Flavorist Training Course held at the University of Missouri, St. Louis Missouri (UMSL). Important components include compound flavor creation techniques, instrumentation and additional methods used for flavor matching, ingredient stability and flavor release. Richard will also discuss theories behind the creation of reaction flavors, and meat flavor top notes and important effects of age on ingredient and flavor quality. ·  Speaker: Degree in Organic Chemistry, St. Louis University. Past President of the Society of Flavor Chemists, Past President of Chemical Sources Association, active in FEMA subcommittees for many years. Initiated the SFC Education Committee, Natural Source Listing, Patent Compendium and worked on various SFC/CSA subcommittees.Worked at large and small flavor companies over a period of 35 years as Flavorist, to Vice-President of flavor laboratories at Food Materials Corp. Beverage flavors at Coca Cola, meat and general flavors at Miles Labs / H&R. Hold 3 patents and a pending patent on Flavor Creation software. Started FKS in 1995. Provides innovative flavor technology to include hands-on Flavorist Training at the University of Missouri in St. Louis, Flavor Creation Software, fks.com Industry Website, and Consulting.

• July 30, 2007
  IFT Breakfast Meeting
  Hilton Chicago Hotel
  720 South Michigan Avenue, Chicago, Illinois
  Phone: 312-922-4400, Fax: 312-922-5240

Our Breakfast Meeting will take place during the IFT Annual Meeting & Food Expo in Chicago, at the Hilton chicago 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.
8:00 am - 9:00 am	IFT Breakfast Meeting
	After-Breakfast Speaker:     Dr. Steven Witherly     President of Technical Product Inc. ·  Topic: Why Humans Like Junk Food ·  Abstract: Steve will summarize the most important principles of food intake and perception that directly impact food design and ultimate food pleasure. Most food scientists and flavor chemists are unaware of the physiological principles that underlie the creation of good food and cuisine design. In this talk Steve will summarize the fifteen most important principles of food perception including the fundamental "Food Pleasure Equation". In addition we will explain why we like some of our favorite foods: ice cream, fried chicken, chocolate and garlic. The information in the seminar comes from his newly published book: "Why Humans Like Junk Food". ·  Speaker: Dr. Steven Witherly graduated with a B.S. in Dietetics and M.S. in Food Science from the University of Calif. at Davis. Steve then received a Doctorate in Human Nutrition from Michigan State University in East Lansing, Michigan. Steve worked as a Food Scientist with the Carnation Company until its acquisition by Nestle in 1985 whereupon he managed the Clinical Research Program in Infant Nutrition for Nestle in the US. Dr. Witherly then joined the Nutrilite Corporation (an Amway subsidiary) as Director of R&D. Later, Steve headed up the R & D department for the Leiner Corporation--a manufacturer of dietary supplements. Steve then spent six years as Vice President of R & D for Herbalife International--a high quality purveyor of cutting edge nutritionals and nutraceutical products. Currently Steve is President of Technical Product Inc. a company that specializes in designing food and dietary supplements (technicalproductsinc.net) and has exclusive rights to sell novel herbal nutraceuticals. He has written over 20 papers in the fields of food science and nutrition and is a frequent speaker (and National IFT lecturer) in the areas of food perception, human obesity and dietary supplements. Steve’s new book, “Why Humans Like Junk Food” will be published by iUniverse this June; it is the first book ever written on the physiological reasons why we like our favorite foods (like French fries), what is the nature of food pleasure, and how to cook like the famous chefs. ·  Presentation: Click here to download the presentation.