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PROGRAM
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Thursday,
October 7, 2004
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8:30
AM
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Welcome
and Opening Remarks
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Veronica
McBurnie
SFC President
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8:45
AM
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Reflections
on a Half Century of Flavor Chemistry
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Dr.
John C. Leffingwell
President, Leffingwell & Associates
SFC Honorary Member
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9:30
AM
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Historical
Use of Natural Aromas
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Robert
S. DeSimone, Ph.D., MBA
CEO, Advanced Biotech
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10:15
AM
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Morning
Break
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10:45
AM
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The
effects of sub-threshold compounds in liquid compound flavors and dry
blend savory flavors
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Richard
F. Heinze
Flavor Knowledge Systems, Inc.
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11:30
AM
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Food
Flavorings - Quest for an "Open Global Positive" List
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Kenneth
R.
Schrankel, Ph.D.
VP, Regulatory Policy and Industry Issues, International Flavors and Fragrances
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12:15
PM
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Lunch
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Lunch
Speaker:
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The
History of the US Flavor Industry
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John
Cassens
President, Cassens Consulting and
Exec. Director, Flavor Heritage Society
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1:45
PM
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Communication:
Customer Service Along the Flavor Chain
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Maria
Wallack
Consultant, Wallack's Flavors
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2:30
PM
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Vanilla:
Past, Present and Crystal-Ball
(hands-on session)
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Michael
Fasano
Director of Vanilla
Technology,
David Michael & Co.
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3:30
PM
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Afternoon
Break
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4:00
PM
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The
Perception of Flavor Chemicals |
Terry
E. Acree, Ph.D.
NYSAES, Cornell
University
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4:45
PM
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A
Savory History Story, or
What did Napoleon have to do with Flavor?
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Charles
H. Manley, Ph.D.
VP Science and Technology,
Takasago International Corp. |
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5:30
PM
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Cocktail
Hour – Cash Bar
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Poster
Presentation:
50th Anniversary: Society of Flavor Chemists
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6:30
PM
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Dinner
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Keynote
Speaker
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An
Essential Oil Peddler's View of the Flavor Industry - Past, Present
and Future |
Richard
C. Pisano, Sr.
President, Citrus & Allied Essences, Ltd. |
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Friday,
October 8, 2004
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8:30
AM
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The
Search for Novel Flavors
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Gary
K. Beauchamp, Ph.D.
Director,
Monell Chemical Senses Center
REPLACES
(due to illness):
Luca
Turín, Ph.D.
CTO, Flexitral, Inc.
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9:15
AM
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The
Evolution
of Flavor Encapsulation
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Gary
A. Reineccius, Ph.D.
Department of Food Science and Nutrition, University of Minnesota
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10:00
AM
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Morning
Break
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10:30
AM
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Biotechnology
Generation of Flavors and Fragrances
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Dapha
Havkin-Frenkel, Ph.D.
VP of R&D, Bakto Flavors LLC
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11:15
AM
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Detection
of Physical and Chemical Changes in Flavors
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Frank
L. Vollaro
Comax Flavors
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12:15
PM
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Lunch
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Lunch Speaker:
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Building
on New Jersey's Heritage of Invention and Innovation |
Michel
Bitritto, Ph.D.
Associate Director of Business Relations, New Jersey Commission on
Science and Technology
(on behalf of James
E. McGreevey
Governor of New Jersey)
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1:30
PM
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50
Years of Flavor Analytical Research
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Thomas
Parliment, Ph.D.
Parliment Consulting
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2:15
PM
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The
Flavor
Chemistry of Culinary Techniques
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Dolf
De Rovira
Flavor
Dynamics, Inc.
Hinnerk
von Bargen, C.H.E.
Associate Professor in Culinary Arts,
The Culinary Institute of America
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3:00
PM
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Symposium
Closing
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Q
& A
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