Volume 5, Issue 1
Spring Edition, 2002
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In this issue: |
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BOARD
OF DIRECTORS |
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DOLF DeROVIRA Flavor Dynamics, Inc 640 Montrose Ave S. Plainfield, NJ 07080 (908) 822-8855 (908) 822-8547 fax |
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President |
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President JOAN HARVEY, A.M. Todd Innovations Group 3 Cedar Brook Drive Cranbury, NJ 18512 (609) 409-7050 (609) 409-7053 fax |
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Treasure |
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Secretary |
NEW MEMBERS AND UPGRADES
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I
have been at Mane since 2000 as a Senior Flavor Chemist. I create
savory flavors and established Savory Lab. I have a BS in Chemistry, BE in Engineering and MS in Food Tech and Science. I have worked in seasoning company for seven years and last 15 years in flavor companies. Currently live in Cincinnati, close to my adopted hometown, Knoxville, TN. I am married and have two teenagers, son Alex and daughter Jenab. Enjoy bicycling, tennis or any outdoor sports. |
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I
am married and the father of three children. I am active member of
their PTA and the Pop Warner Association. My hobbies are fishing and power weight lifting. I received a BS in Chemistry from Georgian Court College Lakewood, NJ |
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I
joined Borthwicks Flavors USA in the Spring of 1991. I had the honor
of working with Frank Fischetti Jr., Aggie Weiz, Tom Smith, Graham
Samwell and Diane Barrera. I owe my knowledge of flavors to Diane
Barrera. In 1997 I got the opportunity to work as a flavorist outside the US creating flavor emulsions for carbonated beverages. In May 2001 I joined Blue Pacific Flavors where I work on sweet flavors. I have a MS in Organic Chemistry and a Master in Management and Policy. Besides chemistry, I have a passion for Post WWII history. I enjoy swimming, chess and volleyball. |
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I
am currently working for Kraft Foods in the creative department on
projects for the whole line of Kraft and Nabisco products. Previously,
I worked for Bell Flavors and Fragrances as a flavor technician. I
will complete my MS in Food Science from the University of Illinois
this May. I received undergrad in Chemistry and Psychology from Indiana
University. I am still a Bobby Knight fan. I enjoy playing 16" softball on a co-ed team with my husband, Mark, and traveling to see old friends. |
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I
was born and raised in Mexico City. After receiving my MS degree in
Food Engineering from Cornell University, I joined the David Michael
Team, where I soon found myself drawn into the art and science of
flavors, first in the applications department and for the last five
years training as a flavorist under George Ennis. My interests include international cooking, origami, piano, acting, rollerblading and skiing. I also love computer programming and artificial intelligence. And, of course, my year-and-one-half-old black lab, Tevye, keeps me on my toes! |
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I
was born on 3/10/71 and have lived in Downers Grove, IL my entire
life. I went to Northern Illinois University and studied Environmental
Science. During school breaks I worked for Flavorchem as a lab technician.
I was fascinated with job. Upon graduation, Flavorchem offered me
a full time job and I have been creating flavors ever since. Within
the last couple years I have taken on more responsibilities as lab
supervisor. The happiest moment of my life, though, is unquestionably when I got married this past June 2001. My wife Luann and I are currently building a home for ourselves and enjoying our life together. |
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I
was born and raised in Cincinnati. Except for the four years I spent
in the US Air Force as a Chinese linguist, I have been in the flavor
business for 31 years. I have a Bachelor of Science degree from the
University of the State of New York. I am married and have 3 children (2 boys and a girl). When I have time, I like swimming, gardening and fishing. |
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I
got my start in the flavor industry in May of 1989 at Flavorite Laboratories
in Memphis Tennessee. I then moved back to St Louis where I worked
for Beck Flavors from November of 1991 to October of 1996. I then
moved to Cincinnati where I am currently working at Wild Flavors. Although I love to run, my music is my real hobby. I love playing gospel and jazz on my trumpet in my spare time. |
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Even
since I "discovered" the creative science of flavor chemistry, I wanted
to become a flavorist. I spent over two years looking for an apprentice
position, even cold calling several flavorists (anyone remember me?)
and feebly trying to network at SFC meetings in Chicago. With a degree in Chemistry and a couple of years of analytical work under my belt, a friend of mine helped me to land a position as a technician/apprentice at Flavors Of North America. With the help of great mentors, I was able to complete my own projects within a few years or so, and for me, it has been a dream come true. I've lived in/near Chicago all my life, where I live with two cats and play guitar on the weekend. |
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I
attended DePaul University in Chicago, IL where I majored in Chemistry.
My first exposure to the flavor industry was as a intern for Flavorchem.
After graduation, I was offered a full time position. I continue to
work as a flavorist for Flavorchem. In my free time, I enjoy outdoor activities such as running, biking and participating in various sporting events. |
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After
receiving a bachelor's degree in Biology from Indiana University,
I joined Wlid Flavors Inc in 1994. I am an avid swimmer, enjoying scuba diving and vacation to exotic locales. I also volunteer as a rescue diver, volunteer firefighter and emergency medical technician. |
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I
have been in the flavor industry since 1992 when I joined T. Hasegawa
in Japan. For more than nine years now, my involvement was mainly
in the field of beverage flavors. In August of 1999, I relocated to
the US to work at T. Hasegawa USA. I like the shopping at the grocery store. There are many interesting products, never seen in Japan. Not only the American grocery stores, there are many ethnic grocery stores. It is very exciting to buy and taste it. |
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I
have worked in this industry most of adult life. Originally with Alex
Fries and now with Degussa. My Bachelor of Science is a combination
Biology/Chemistry-Natural Science degree. Having graduate in the year
2000 probably makes me the oldest candidate for membership with the
most recent earned degree. Having a family keeps me quite busy when not working. My hobbies are gardening, reading, and travel. I enjoy listening to and playing music. It is one of the greatest loves in my life. |
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I
was born and raised in Central Indiana where I attended Frankfort
High School (Home of the Hot Dogs). I stayed in Indiana and continue
a family tradition by studying at Purdue University where I obtained
a BS in Food Science after a brief stint in chemical engineering.
I was first introduced to the world of flavors through an internship
with Universal Flavors. After graduating in 1992 I found a job with Bell Flavors & Fragrances in Chicago and began my quest to become a flavor chemist. After four years, I moved on to Alex Fries (now Degussa) where I continue to work. I enjoy most sports, camping/hiking, traveling, theatre/musicals and other live entertainment. |
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I
have been working in the flavor industry since 1981. I received my
basic training at the internal flavorist course in Naarden, Holland
in 1985-1986. I worked for Quest International for 19 years and currently
work at McCormick since January 2001. I predominately have created flavors for beverages and sweet products, and have the opportunity at McCormick to expand this focus. I received a BS from the University of MD and a MAS from Johns Hopkins. I am married and have two daughters. I enjoy floral design, interior design, visiting National Parks and various sports. |
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Native
Californian, I started at Flavor Producers in 1991 and truly enjoy
my career. I enjoy the challenge, the creativity, the competitiveness,
and a times, the pandemonium. I enjoy meeting new people as well as
working with people in the food industry. I am married and have a 10-month old son who keeps me on my toes. I love to travel, camp, read, fish, ride dirt bikes, run, long walks, and spontaneity. |
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I was born
in Taiwan and always appreciate my parents for giving me a good
name - carrying nice aroma/holding good reputation, that's what
my name means in Chinese.I attended University of Massachusetts
and have a Master Degree in Food Science. |
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