Business Meeting Minutes
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Program Dates:

Program Details:

• Wednesday September 24, 2008
  Crowne Plaza O'Hare
  5440 North River Road, Rosemont, Illinois 60018
  (847) 671-6350

Right-click here to download the Meeting Notice Right-click here to download the Response Form
8:00 - 10:30		SFC Board of Directors Meeting
10:30 -  11:30		SFC Board of Directors and Committee Chairpersons Meeting
11:30 -  12:30		SFC Membership Business Meeting
12:30 -  1:30		Lunch
1:30 - 3:00		Chemical Sources Association Business and Technical Meeting: ·  Kelly Frederick     Associate Editor, Perfumer & Flavorist     Topic: Introduction of the new CSA website ·  Dinh Phan     Market Segment Manager, SIGMA-ALDRICH     Topic: Presentation of 6 new items from FEMA 23 for review Visit the CSA website for additional information and registration details.
3:00 - 4:30		SFC Educational Program:
3:00 - 3:45		Dr. John C. Weaver Director Product Applications & Flavor Product Management, Kalsec, Inc. ·  Topic: The Role of Spice Extracts in Commodity Replacement ·  Speaker: John C. Weaver, Ph.D. has over 30 years experience leading food product research and development, strategic planning and business analysis. He received his B.S., M.S. and Ph.D. in Food Science at Penn State and later while working in industry an M.B.A. in Marketing from the University of Connecticut. John spent 11 years with the Pepsi Cola Company in both the Product Development Organization and in the International Marketing Department. He was with the Kellogg organization for 5 years and his last position was the Senior Director of New Enterprise & Technology Incubation and managed a team consisting of nutritionists, food scientists, basic research scientists, market research and finance. Prior to joining Kalsec®, He was with Elan Nutrition for 5 years developing a new Research and Development capability in the sports nutrition, meal replacement and pharmaceutical bar category. At Kalsec®, after starting as Manager Natural Antioxidants for 1 year, he is currently Director of Product Applications and Director of Flavor Product Management. ·  Abstract: Essential oils, Oleo Resins and Ground Spices have many commonalities with regard to flavor profile, but also significant differences in both volatile and non-volatile constituents. This presentation will provide insight on how extracts can be used to convert or replace the commodity ingredient while maintaining desirable attributes. It will further highlight the key considerations when converting between ground and extract forms and how a cost savings may potentially be achieved
3:45 - 4:30		Richard Yoo Senior Director, Menu Management, McDonald's USA, LLC ·  Topic: Innovation and Taste: A New Product Marketer's Perspective ·  Speaker: Rich Yoo began his career at McDonalds's in 1998 as part of the US Menu management team and has since held positions in US Marketing, Concept Development, and Global Menu Solutions. Prior to joining McDonald's, Rich worked in Brand Management at Keebler, Kraft Foods, and Lego. He holds a MBA from the University of Notre Dame and a Bachelor's Degree from the University of Michigan. He is married with three children and enjoys being an active dad and foodie in his spare time.Abstract: Richard's talk will provide insights and thoughts on the world of food innovation, including noteworthy trends and examples of close in and breakthrough innovation.

• Thursday October 16, 2008
  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 - 12:30		SFC Board of Directors Meeting
12:30 -  2:00		SFC Board of Directors and Committee Chairpersons Meeting
2:00 - 3:30		Chemical Sources Association Business and Technical Meeting: · Nadim Shath     Alpha R&D, Representing Hashem and Sanvardhini     Topic: Unique Essential Oils
3:30 - 4:15		Robert Cannon Research Scientist, International Flavors & Fragrances Inc. ·  Topic: The Key Odorants of Coffee from Various Geographical Locations ·  Speaker: Robert Cannon has worked as a Research Scientist at IFF for three years. As a member of the American Chemical Society, Robert was a speaker at the most recent ACS Symposium in Philadelphia. He received a B.S. degree in Chemistry from Haverford College (2005) where he did research on the directed synthesis of noncentrosymmetric materials. ·  Current Research: Most of the research done at IFF is customer based, consisting of both long and short term projects. "We create unique scent and taste experiences people love." This is the motto followed by everyone that works for IFF. This particular presentation is based on a long term platform to better understand the aroma and flavor of coffee to show that we are a leader in understanding the complex matrix of coffee. ·  Abstract: The unique and complex taste of coffee has drawn great attention in the flavor research industry over the past few decades. The various geographical coffee beans give fairly different tastes when they are brewed, as does the roasting temperature of the bean. Five types of Arabica beans, as well as a Robusta bean and an Instant brand, were selected to understand the differences between the flavor profiles of the medium roast (445°F) beans. Both sensory and analytical techniques were used to study the brewed coffees, with the ultimate goal being to link the two methods. Using SPME (dynamic headspace) and Twister™ (stirbar sorptive extraction), profiles were made for each individually brewed coffee. Gas chromatography-mass spectrometry (GC-MS) revealed over 600 volatile and semi-volatile components. At the same time, an expert panel of flavorists evaluated and characterized the varieties of coffees, using comparison charts to understand the sensory profiles. From these two in-depth programs, work was done to link both analytical and sensory, and important conclusions can be drawn to help understand what chemical drivers create the taste differences.
4:15 - 5:00		Neil C. Da Costa, Ph.D. Associate Research Fellow, International Flavors & Fragrances Inc. ·  Topic: The Analysis of Volatiles and Non-Volatiles in Yerba Maté Tea (Ilex paraguariensis) ·  Speaker: Neil Da Costa has over 15 years experience in the flavor and fragrance R&D. After university he started analytical research at Bush Boake Allen Ltd in London, UK in 1992 and was transferred over to New Jersey in 2001 to work at IFF R&D. He currently manages a group of analysts working on volatiles and non-volatiles for commercials projects and flavor research. He has personally completed over 100 in-depth projects on different foods resulting in the discovery and synthesis of over 150 novel flavor and fragrance compounds, some of which are now FEMA-GRAS. He received his BSc in Applied Chemistry from the University of London, and a Ph.D in Pharmaceutical organic synthesis and analytical chemistry from the University of Hertfordshire. He has co-authored close to 20 patents and papers and presented at American Chemical Society and several European flavor symposia. ·  Current Research: Amongst a wide range of research projects, his current interests are in the link between volatile and non-volatiles compounds in foods and natural products. New molecule discovery, particularly of high impact molecules. He also enjoys helping flavorists achieve commercial wins. ·  Abstract: Yerba maté is technically a herbal tea consumed in Paraguay, Uruguay, northern Argentina and southern Brazil. The dried leaves and twigs are steeped in hot water to create an infusion. It is characteristically consumed in a hollow gourd (Cabaça) with a metal straw (Bombilla). The flavor is considered to be characteristic of green tea. It is drunk in preference to coffee as it is considered to have less negative effects despite containing caffeine, and even has anecdotal claims of health benefits. This work presents data on the volatile composition of the dried yerba mate as well as a study of its aging from 1, 2, 12 and 18 months. The 18 months aged sample has the most desirable aroma and taste. Extraction of the samples was by liquid/liquid and steam distillation respectively, followed by comparative detailed GC-MS analyses. In addition analysis of non-volatiles like amino acids organic acids and sugars by liquid chromatography are presented.
5:00 - 5:30		SFC Membership Business Meeting
5:30 - 6:30		Cocktail Hour
6:30		Dinner
8:00		After-Dinner Speaker: Terry E. Acree, Ph.D. Professor of Biochemistry, Cornell Institute of Food Science, Food Science and Technology (Geneva) ·  Topic: Predicting flavor perception from mixture composition ·  Speaker: Terry Acree is a Professor in the Food Science and Technology Department in Geneva where he does research in food flavor. He co-instructs two courses on the Ithaca campus and teaches in three others. He received an A.B. degree from University of California at Berkeley (1963) in Biochemistry and an MS (1965) and PhD (1968) in Biochemistry with minors in Organic and Physical Organic chemistry from Cornell University. · Current Research: Our laboratory is interested in how stimulant composition is represented in perception. A seemingly infinite number of perceptions are invoked by less than 1000 stimulants found in the human sensory environment.  Mediated by sensory neurons expressing a given receptor these stimulants generate neural excitation in the brain that is a topographic map of sensory information. Understanding the relationship between stimulant composition and perception is therefore central to understanding the representation of chemical information in the brain and the impact of genetic diversity on the perception of food. An internal representation of the external world is created in the brain of all eukaryotes by a mechanism that detects chemicals in the environment and transmit this information to the brain, where it is processed to create perceptions. This sensory representation of the external chemical world in the brain is a translation of stimulus features into a neural map. It is the nature of this sensory map: how it is established by stimulant patterns, how it varies in a population, and ultimately how it modulates other brain functions, e.g. emotions (joy) or behavior (buying wine), that is the goal of our research. ·  Abstract: Flavor chemists have always believed that given the composition of a material and the threshold values for all the components they would easily be able to predict flavor perceptions. Unfortunately, as we came closer and closer to knowing all the odors humans detect (as demonstrated by the flavornet) it became clearer and clearer that the encoding of chemo-sensory information was not easily predictable from composition. The gulf between sensory science and flavor chemistry was not narrowing. However, recent advances in neurobiology, perceptual psychology, and food chemistry are bringing these two traditionally antagonistic groups together. In this seminar I will describe where we have come in our understanding the effects of the olfactory components on flavor and discuss where the future issues lie.  Such issues as qualia, adaptation, habituation, mixture suppression, limits on complexity, synesthesia, figure-ground perception, and human genomics will be discussed or at least mentioned. · Presentation: Members can download presentation from this page.

• Thursday November 20, 2008
  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 - 12:30		SFC Board of Directors Meeting
12:30 -  2:00		SFC Board of Directors and Committee Chairpersons Meeting
2:00 - 3:30		Chemical Sources Association Business and Technical Meeting: ·  Celine Roche     Vice President, Specialty Ingredients, Americas - Mane USA     Topic: Jungle Essence Technology ·  Suzanne Hammer     Sales Manager for Red Arrow Products Company     Topic: Natural Smoke Condensate 101
3:30 - 4:15		Dr. Qingrong Huang Associate Professor, Department of Food Science, Rutgers University ·  Topic: New Developments in Nano-Encapsulation ·  Speaker: Qingrong Huang received a B.S. degree in Polymer Chemistry from Shanghai University of Science & Technology in 1989 and a Ph.D. degree in Physical Chemistry from University of Nebraska-Lincoln in 1998, respectively. From 1998 to 2002, he was a postdoctoral research associate at Indiana-Purdue University and Stanford University. At Rutgers, his research has focused on the rational design of food nano- or micro-structure for improved quality and performance, and his research thrust areas include self-assembly of food biopolymers at nanoscale, nanoencapsulation for food delivery applications, novel energy-saving packaging materials, and fabrication of nanoscale biosensors. He currently serves on the editorial boards of Nano Food Technology, The International Journal and American Journal of Food Technology. Dr. Huang is a member of Institute of Food Technology, American Chemistry Society, and Materials Research Society. ·  Abstract: Nanotechnology is an enabling technology that has the potential to revolutionize agriculture and food systems. The unusual properties of materials that are on the nanometer (10-9 m) length scale, and the development of technology to manipulate or self-assemble such materials molecule by molecule, provide potentially world-changing scientific, technological, and commercial opportunities. Nanoscale control over food molecules may lead to the modification of many macroscale characteristics, such as texture, taste, other sensory attributes, processability and stability during shelf-life. In this talk, I will provide new strategies of encapsulation of citrus flavors to improve their stability in acidic conditions for beverage applications. Citral, a monoterpene aldehyde, contributes to the strong pleasant, lemon-like aroma in fresh juice and lemon oil. Consisting of neral and geranial in the ratio of 2:3, citral is known to be unstable under acidic conditions, limiting its application in the beverage and fragrance industry. During degradation, citral undergoes a series of cyclization and oxidation processes. p- cresol and p-methylacetophenone were suggested to be more responsible for the off-odors from citral than p-cymene, a,p-dimethylstyrene, and p-cymen-8-ol. These reactions not only decrease the level of fresh lemon aroma, but also generate an off-odor. Under acidic conditions, the formation of off-odor compounds from citral is affected by pH, temperature, and the availability of oxygen. Our initial approach for constructing an appropriate vehicle for transporting citrus flavors is the use of the combination of solid fat and nanoemulsions. When the temperature cools to the room temperature, these flavors will be trapped in the solid fat nanoparticles. Our results demonstrate the clear pH stability of citrus flavors in solid fat nanoparticles compared to traditional beverage emulsions.
4:15 - 5:00		Dr. John C. Leffingwell President, Leffingwell & Associates and Honorary Member SFC ·  Topic: New GRAS 24 Cooling Compounds ·  Speaker: Received his M.Sc. (1962) and Ph.D. from Emory University in organic chemistry as a National Defense Education Act Fellow. He did postdoctoral work as an NIH Fellow at Columbia University. From 1964 – 1965, Dr. Leffingwell was Senior Research Scientist with the Glidden Company, involved in terpene research, essential oil reconstitution and aroma chemical synthesis. From 1965 – 1978, he held various technical management positions with RJR Industries, including head of flavor R&D and Vice President of their flavor manufacturing subsidiary (Aromatics Intl.). During this period he developed a synthesis for (-)-Menthol, pioneered development of the production of clary sage and basil oils, as well as market development of scareolide, and a novel procedure for the oxidative coupling of aldehydes and ketones. In 1978, he joined Sunkist Soft Drinks, Inc. and was responsible for the development and operational roll-out of Sunkist Orange Soda. From 1978 – 1985, he was Senior Vice President of Sunkist Soft Drinks and then served with DelMonte as Vice President Worldwide Technical Operations for Canada Dry/Sunkist/Hawaiian Punch. Since 1985, Dr. Leffingwell has been President of Leffingwell & Associates, a firm that provides R&D services and computer software such as Flavor-Base (the world’s No. 1 selling flavor database) as well as the Beverage-Master and Juice-Master formulation software. He has been responsible for the development over 75 new consumer products including the “Best New Ice Cream product of 1987” (USA Today). Among some of his consulting clients have been Häagen-Dazs, Burger King, Slim-Fast Foods, The Kellogg Company, Sunkist Growers, Arthur D. Little and a number of international companies in the field of flavor R&D. Dr. Leffingwell has been the recipient of the Rollins College Award for Distinguished Alumni in Science as well as the Philip Morris Award for Distinguished Achievement in Science. He is the author or co-author of over 100 patents, books, articles and publications.
5:00 - 5:30		SFC Membership Business Meeting
5:30 - 6:30		Cocktail Hour
6:30		Dinner
8:00		After-Dinner Speaker: Dr. John C. Leffingwell President, Leffingwell & Associates and Honorary Member SFC ·  Topic: Odds & Trends in the Flavor & Fragrance Industry - A journey into the Technical Evolution & Information Revolution of the Industry ·  Speaker: See above. ·  Abstract: The presentation will detail how technical information can be sourced to aid and educate flavor and fragrance chemists, including what computer resources are available and how to use them. It will also explore how fragrance ingredients are becoming more important to flavorists, new GRAS cooling compounds & the technologies to identify them, as well as new developments in GC-MS work on Anthranilates in the Mushroom species Calvatia Gigantia.

• Thursday February 5, 2009
  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 Right-click here to download the Hotel Directions
11:00 - 1:00		SFC Board of Directors Meeting
1:00 - 2:00		SFC Board of Directors and Committee Chairpersons Meeting
2:30 - 3:00		SFC Membership Business Meeting
3:00 - 4:50		Monell Presentations: 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. Mark Friedman, Ph.D.  Monell Chemical Senses Overview Dr. Friedman is Associate Director of the Monell Center and will be Monell’s host for the meeting.  He will offer a summary of new research programs, faculty, research findings and patent activity at the Center. Alexander Bachmanov, Ph.D.  Taste Receptors in the Oral Cavity Dr. Bachmanov is a Member of the Monell Center and leads research programs on the genetics of taste.  He will review current knowledge on the nature and identity of taste receptors for the basic tastes including new work to identify receptors for calcium and fat taste. John Teeter, Ph.D.  Physiology of the Taste Bud Dr. Teeter is a Member of the Monell Center and conducts research to identify the mechanisms by which taste receptors respond to chemical stimuli.  He will describe the the human taste bud and the community of taste receptor cells within the bud that convert information to the brain about tastants in the oral cavity. Marcia Pelchat, Ph.D.  Brain Regions Involved in Flavor Perception Dr. Pelchat is an Associate Member of the Monell Center and conducts research on human food cravings and the brain areas involved in processing the sensory and affective responses to foods.  She will summarize our current understanding of the brain processes involved in the sensory and hedonic evaluation of flavors.
5:00 - 6:30		Monell Chemical Senses Center Tour and Reception      (within walking distance from the hotel) During the reception, Monell will offer tours of the Center as well as present several scientific demonstrations.  Tours will take approximately 20 minutes and the demonstrations are each approximately 10-15 minutes in length.  The demonstrations include: a tasting of olive oils containing Oleocanthol®, a natural anti-inflammatory compound a demonstration of a method to identify volatile compounds that stimulate both the olfactory and trigeminal system (chemical feel) a demonstration of the capabilities of Monell’s new two-photon fluorescent microscope.
7:00 - 9:00		Dinner

• Thursday March 5, 2009
  9th 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 County
       11999 Harbor Blvd., Garden Grove (Anaheim), California 92840, (714) 750-1234

This exciting program begins at 12 noon and offers multiple networking opportunities in addition to timely information (see program details below). Right-click here to download the Registration Form For hotel reservations, members are advised to go to www.expowest.com and use the ExpoWest block. That block is filling up fast, so reservations should be made as soon as possible.
		You can also register to attend the Natural Products Expo West, SupplyExpo, Nutracon, and/or Fresh Ideas Organic Marketplace.
Noon			Networking lunch
1:00 - 4:00			Program:
			Regulatory Update Take advantage of this opportunity to get valuable information from one of the industry's most knowledgeable people with regard to respiratory issues impacting flavors and other regulatory issues. John Hallagan, FEMA's general counsel, will outline the latest issues with regard to: Respiratory health and safety in flavor manufacturing California Proposition 65 Ingredient disclosure issues in California The election results and implications for the flavor industry
			Artificial Flavor Creation Frank Fischetti, Jr., past president of the Society of Flavor Chemists, will present new and innovative ideas in creating natural and artificial flavors. This informative presentation will demonstrate that there is a "science of flavor creation." Fischetti will introduce a vocabulary useful for flavor development, retention and recall of a flavor materials character and contribution. He will also create a list of fundamental principles (Heuristics) of flavor creation. Fischetti will also show the science of flavor creation does not detract from creativity but actually enhances it! Presentation: Members can download presentation from this page.
			Citrus - From Fruit to Fractions, a Comprehensive Look In this audience-participation program, Treatt USA's Vice President of Sales, Nancy Poulos, along with Account Executive Gavin Patrick, will provide a comprehensive look at world fresh citrus production, cultivation, processing, composition, concentration and fractionation. This educational presentation, complete with delicious samples, is sure to be a hit!
4:00 - 4:30			SFC Membership Business Meeting
4:30 - 5:30			Networking Reception - Hors d'oeuvres and Cocktails

• Wednesday April 15, 2009
  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 if you would like to be a Corporate Sponsor
10:00 - 11:00		SFC Board of Directors Meeting
11:00 - noon		SFC Board of Directors and Committee Chairpersons Meeting
11:30 - noon		Registration
1:00 - 2:45		Chemical Sources Association Technical Meeting and Presentations Speakers TBA
2:45 - 3:00		Break
3:00 - 4:50		Society of Flavor Chemists Symposium: Debra Repko Product Manager, Spray Drying, Buchi Corporation ·  Topic: Achieving the Flavor Attributes Needed for Your Specific Application. ·  Abstract: An overview of spray drying technology as it applies to flavor and food chemistry.  A review of the role of microencapsulation for flavors. The techniques and materials used in a successful encapsulation. The influence of spray drying process parameters on finished powder characteristics.  How to achieve the attributes needed for your specific application area. Jeff Sargent, Attorney at Law, and Erich D. Hemm, Founder and Principal - Law Offices of Erich Hemm, LLC ·  Topic: Using Intellectual Property Strategies to Build and Sustain a Competitive Advantage ·  Abstract: The presentation will focus on the development, implementation and management of Intellectual Property Strategies as a means to build and sustain competitive advantages in ever more challenging markets. Topics will include the use of IP strategies to help management focus R&D efforts to maximize ROI; guide new product/project development; support efforts to improve the marketing of mature products; and identify alternate sources of revenue. ·  Speakers: Jeff Sargent graduated from Valparaiso University in 1994 with a BS in Chemistry. Jeff joined P&G in the Folgers Coffee division working on process development, formulation and flavor application on a wide range of products in 1994.  During his time in coffee Jeff earned a Master Degree in Business from Xavier University and a JD in Law from the Chase College of Law at Northern Kentucky University. In 2005 Jeff moved to the Pampers brand and work on baby wipes products. In 2007 he moved to the Vicks Brand work on respiratory product formulation and flavor application. Jeff is an inventor with 12 patents and 7 pending patents. Jeff is a member of the State of Ohio Bar.   Erich D. Hemm is the founder and Principal of the Law Offices of Erich Hemm, LLC. He is licensed in the states of New York and Ohio, and is a registered patent attorney. Mr. Hemm completed his undergraduate studies in Economics at the State University of New York at Plattsburgh in 1991, in Chemistry at the University at Buffalo in 1996, and his graduate studies in Economics at the University at Buffalo in 1996. He graduated from the Franklin Pierce Law Center in 1999 where he earned his Juris Doctor and a Masters of Intellectual Property. Prior to founding the Law Offices of Erich Hemm, Mr. Hemm served as Intellectual Property Legal Counsel for The Procter & Gamble Company, focusing in all areas of intellectual property, business and commercial law. Prior to joining P&G, he served as a Law Clerk and Business Analyst for the Xerox Corporation’s Intellectual Property Business Unit, focusing on IP infringement, litigation and licensing issues. Mr. Hemm also has served as Foreign Trade Associate for the Canadian Consulate General and as a business and marketing consultant, helping local, regional and global businesses create opportunities and expand their markets. He is himself an inventor and business owner and has worked in the areas of information technology, e-Commerce, international trade and regional economic development. Abstract: Intellectual Property strategies for building and sustaining your competitive advantage.
5:00 - 5:30		SFC Membership Business Meeting
5:30 - 6:30		Cocktail Hour (Cash Bar)
6:30		Dinner
8:00		After Dinner Speaker: Todd Henry Founder, Accidental Creative ·  Topic: Create or Die  ·  Speaker: Todd Henry is the founder and President of The Accidental Creative Company, a movement dedicated to bringing creative freedom to individuals and organizations. “There’s nothing more exciting to me than seeing someone truly come alive - creatively, emotionally, spiritually. Seeing the light bulb over a person’s head when they finally ‘get it’ is all that I can ask for. It’s what fuels my passion.” ·  Abstract: "To create is to solve problems and invent new combinations. By this definition, most of us are required to create every single day in our jobs, and for a lot of professionals our ability to create is directly tied to our ability to earn a living. But creativity cannot be forced, and over time we can begin to feel the wear and tear of the create-on-demand culture. In "Create-Or-Die", Accidental Creative founder Todd Henry discusses some of the hidden dynamics of creating that can help us stay prolific, brilliant and healthy in our lives and careers."

• Thursday May 14, 2009
  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:    ·  Jack Fastag for President    ·  Stephen Ruocco for Vice-President    ·  Gary Raab for Treasurer Ken Kraut will become Chairman of the Board. Aaron Graham 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:    ·  Alice E. Bennegard    ·  Michael Karbonik    ·  Elaine McGlynn    ·  Fikre Menbere    ·  Barbara Scanzano
8:00		Presentation of the Golden Blotter Award to Alfred Goossens by Joan Harvey Click here to download the presentation (members only).

• Monday June 8, 2009
  IFT Breakfast Meeting
     Anaheim, California

Our Breakfast Meeting will take place during the IFT Annual Meeting & Food Expo in Anaheim, at the Hilton Anaheim located directly adjacent to the convention center. 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. Right-click here to download the meeting information.
7:30 am - 9:00 am	IFT Breakfast Meeting
	After-Breakfast speaker:    Steven A. Witherly, Ph.D. · Topic: "Why Humans Like Junk Food: the latest update" · Abstract: In this talk Professor Witherly will summarize the very latest research on why we like the foods we do, with special emphasis on the chemical senses (gustation, olfaction and trigeminal). A summary of all the most important theories on Food Pleasure will be summarized and available as a handout. · Speaker: Steven A. Witherly, Ph.D. is a consultant involved in nutraceutical formulation and development. A leading expert in the field, Dr. Witherly holds a Ph.D. in Human Nutrition from Michigan State University, and both his M.S. in Food Science and a B.S. in Nutrition and Dietetics from the University of California at Davis. Dr. Witherly's extensive career includes positions as Vice President of New Product Development for Herbalife International, Director of Research and Development for the Leiner Health Products Company, Director of Research and Development for the Nutrilite Division of Amway Corporation, and Manager of Scientific Research for Nestlé Corporation.