BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Society of Flavor Chemists - ECPv6.15.11//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-ORIGINAL-URL:https://flavorchemists.com X-WR-CALDESC:Events for The Society of Flavor Chemists REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20210314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20211107T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20220313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20221106T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20230312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20231105T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20240310T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20241103T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20250309T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20251102T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20260308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20261101T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20270314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20271107T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20260303T080000 DTEND;TZID=America/New_York:20260303T150000 DTSTAMP:20260409T114623 CREATED:20250816T173832Z LAST-MODIFIED:20260202T193519Z UID:16434-1772524800-1772550000@flavorchemists.com SUMMARY:SFC/CSA/NAFFS Joint Meeting in Anaheim\, CA - Mar 3\, 2026 8am-3pm PST DESCRIPTION:March 3\, 2026 – SFC/CSA/NAFFS Joint Meeting \nDelta Marriott Hotels Anaheim Garden Grove \n\n12021 Harbor Boulevard Garden Grove\, California 92840 \nCall for reservations – T: 714-867-5555\n\n  \n2026 California Roundtable \nRegistration:  SFC and CSA Member rates\, use code RT26CS URL:https://flavorchemists.com/events/sfc-csa-naffs-joint-meeting-in-anaheim-ca-mar-3-2026-8am-3pm-pst/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260212T090000 DTEND;TZID=America/New_York:20260212T180000 DTSTAMP:20260409T114623 CREATED:20250816T173400Z LAST-MODIFIED:20260211T182211Z UID:16432-1770886800-1770919200@flavorchemists.com SUMMARY:East Coast Meeting in Atlanta\, GA - Feb 12\, 2026 9:00am-6:00pm EST DESCRIPTION:The Society of Flavor Chemists\, the National Association of Flavors & Food-Ingredient Systems\, and the Chemical Sources Association are pleased to announce a one-day Joint event taking place in Atlanta\, Georgia. Attendees can look forward to: \n\nPresentations from experts\, including an interactive demonstration by Wai’s Tea House which will include the opportunity for attendees to brew tea!\nAn exclusive World of Coca-Cola Tour\nOpportunities to network with fellow flavor professionals\n\n  \nSCHEDULE \n9 a.m.     World of Coca-Cola Tour (optional\, $20/per registrant) \n11:30 a.m. – 12:00 noon EST  478th SFC Business Meeting.  Please join virtually and vote our new members & upgraded members in.  Click this link. \nNoon      Lunch \n1 p.m.     Presentations \n5 p.m.     Networking Reception \n  \nREGISTRATION \nRegistration fee for SFC members is $195 with member promo code Beverages26. \nFor more details\, hotel booking\, and registration\, click this link \n  \nLOCATION \nHilton Atlanta Downtown\, 255 Courtland St NE\, Atlanta\, GA 30303 \n  URL:https://flavorchemists.com/events/east-coast-meeting-in-atlanta-ga-feb-16-2026-1130am-630pm-est/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260120T113000 DTEND;TZID=America/New_York:20260120T183000 DTSTAMP:20260409T114623 CREATED:20250816T173016Z LAST-MODIFIED:20260116T042825Z UID:16429-1768908600-1768933800@flavorchemists.com SUMMARY:West Coast Meeting in Anaheim\, CA - Jan 20\, 2026 11:30am-6:30pm PST DESCRIPTION:MEETING NOTICE \n477th Meeting of the Society of Flavor Chemists\, Inc. \nTuesday\, January 20th\, 2026 \nChapman University \nOne University Drive Orange\, CA 92866 \n11am-6pm \n  \nSCHEDULE OF EVENTS \n8:00 – 10:00 am SFC Board of Directors Meeting \n10:00 – 12:00 pm SFC Board and Committee Chairs Meeting \n11:30 am – 12:00 pm Meeting Registration/Check In \n12:00 – 1:00 pm Catered Lunch (Sodexo at Chapman University) \n1:00 – 1:30 pm Society of Flavor Chemists Business Meeting \n1:30 – 2:15 pm Brief welcome from Christopher S. Kim\, Interim Dean – Schmid College of Science and Technology & Dr. Anuradha Prakash: Pilot Plant Collaboration with Chapman University Food Science Department \n2:15 – 3:00 pm Sarah Codera\, Director of Government Relations @ FEMA: The FEMA website\, a resource for flavorists. \n3:00 – 3:15 pm Break \n3:15 – 4:00 pm CSA Speaker: Elijah Church\, DOEHLER USA Inc: Presentation & sensory demo on the topic of natural color replacement. \n4:00 – 4:45pm Tony Moore: FlavScents – New and upcoming features available to Flavorists. \n5:00 – 6:00 pm Happy Hour @ Citrus City Grille – Hosted by SFC 122 N Glassell St. Orange\, CA 92866 \n  \nATTENDEE INFORMATION \nMeeting Registration: Online registration open now.  Please go to the Eventbrite Link to register. \n$150.00 Member / Non-member \n$75.00 Retired/Emeritus/Student w/ID \nDeadline for online registration is Friday\, January 16th\, 2026. \nTo attend this meeting virtually click the link below to register. \nJanuary 20 SFC Business meeting Zoom Link \nHotel nearby: Sheraton Park Anaheim 1855 South Harbor Blvd. Anaheim\, CA 92802 \nCut Off Date:  The cutoff date for new reservations will be Saturday December 20th\, 2025.  Please make sure to book your stay on or before the cutoff date.  You may visit https://book.passkey.com/e/51169832 to book their stay. \n  URL:https://flavorchemists.com/events/west-coast-meeting-in-anaheim-ca-jan-20-2026-1130am-630pm-est/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251016T113000 DTEND;TZID=America/New_York:20251016T183000 DTSTAMP:20260409T114623 CREATED:20250622T071239Z LAST-MODIFIED:20250930T062359Z UID:16394-1760614200-1760639400@flavorchemists.com SUMMARY:East Coast Meeting in Newark\, NJ - Oct 16\, 2025 11:30am-6:30pm EST DESCRIPTION:MEETING NOTICE \n476th Meeting of the Society of Flavor Chemists\, Inc.\nThursday\, October 16th\, 2025\n11:30am-6:00pm EST\nDoubleTree by Hilton Newark Airport\n128 Frontage Rd.\, Newark\, NJ 07114 \n  \nSCHEDULE OF EVENTS \n8:00 – 10:00 am         SFC Board of Directors Meeting\n10:00 – 11:45 am         SFC Board and Committee Chairs Meeting\n11:30 – 1:00 pm           Meeting Registration\n12:00 – 1:00 pm          Buffet Lunch \n1:00 – 1:30 pm             CSA: Siobhan Twohig\, Director of Sales-Ingredients\, Robertet \n“Kick or Treat”\nA Swicy presentation from Robertet will have the audience tasting different qualities of two separate botanicals- simply on water- to demonstrate the profile differences that occur with different extraction processes. There will be a seasonally flavored Truffle treat at the end you don’t want to miss! \n  \n1:30 – 2:15 pm             Sarah Waxman Tulley\, Ph.D.\, Food Applications Innovation Lead & Curtis Luckett\, Ph.D.\, Director of Sensory\, Ingredion \n“Chew On This: The Science of Candy Texture and Impact on Flavor Perception”\nJoin us as we unwrap the science behind how texture shapes flavor perception\, especially in candy. While flavor is traditionally defined by taste and smell\, we will explore texture as a critical\, often underestimated\, contributor. We’ll explore how the physical properties of confections influence flavor release and perception\, and how cognitive associations further modulate the experience. With a molecular lens\, we’ll dive into the structural design of confections\, from gummies to chocolate\, and discuss how manipulating texture can be a powerful tool in product design. Trick or treat? With candy\, it’s both. \n  \n2:15 – 3:00 pm           Tim Vazquez\, Ph.D.\, Research Scientist\, Kerry \n“Behind the Smoke and Mirrors: Using a combination of GC-MS-O and NMR to understand smoke flavor”\nPart 1 – Identification of key aroma compounds in condensed hardwood smoke using Aroma Extract Dilution Analysis (AEDA) and aroma validation using a sensory descriptive analysis panel. Part 2 – Correlation of hardwood lignocellulosic structures with the key smoke flavor chemicals generated through pyrolysis. \n  \n3:00 – 3:15 pm           Break \n  \n3:15 – 3:45 pm            Harry Fink\, Applications Scientist\, Treatt \n“Sugar Reduction – Trick the Mind\, Treatt the Senses”    \nTrick the Mind\, Treatt the Senses explores the evolving sugar reduction landscape and the challenges and opportunities formulators face in creating great-tasting low and no-sugar beverages. The presentation will highlight market trends driving sugar reduction\, effective formulation strategies\, and how to balance taste\, functionality\, and consumer expectations. Learn how Treatt’s technology and portfolio of natural solutions can support formulators in building a complete sugar reduction strategy tailored to your brand’s needs. \n  \n3:45 – 4:30 pm              Kathryn Diebler\, Ph.D.\, Consultant\, Flavor Essentials \n“Tricks and Treats of Flavor Science”\nGet ready for a playful—and thought-provoking—exploration of some “tricks” hidden in everyday flavor perception. Just in time for Halloween\, this session goes far beyond the classic jellybean demo to showcase surprising experiments guaranteed to spark delight and curiosity. We’ll experience how genetics shape our personal “flavor worlds\,” uncover unexpected twists from flavor compound pairings\, and reveal how something as simple as packaging can transform the flavor experience. Demonstrations will be unveiled that are sure to receive a “wow” as we peel back the curtain on the science and magic of flavor. \n  \n4:30 – 5:00 pm              SFC Business Meeting (members only) –In person and via Zoom \n5:00 – 6:00 pm             Cocktail hour \n  \nATTENDEE INFORMATION \nMeeting Registration: Online registration open now. \nPlease go to the Eventbrite Link to register. \n$150.00 Member / Non-member\n$75.00 Retired/Emeritus/Student w/ID\nDeadline for online registration is Friday\, October 10th\, 2025. \nTo attend this meeting virtually click the link to register.  October 16 Zoom Business meeting link \nMeeting/Hotel: The DoubleTree by Hilton Newark Airport\n128 Frontage Rd.\, Newark\, NJ 07114\n973-690-5500\nDeadline for SFC rate is September 24th.  Booking link.  Or Please call the hotel and mention SFC Meeting for booking. URL:https://flavorchemists.com/events/east-coast-meeting-oct-16-2025-1130am-630pm-est/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250925T110000 DTEND;TZID=America/New_York:20250925T180000 DTSTAMP:20260409T114623 CREATED:20250622T070806Z LAST-MODIFIED:20250920T021544Z UID:16391-1758798000-1758823200@flavorchemists.com SUMMARY:Chicago Meeting in Chicago\, IL - Sept 25\, 2025 11:00am-6:00pm CST DESCRIPTION:  \nMEETING NOTICE \n475th Meeting of the Society of Flavor Chemists\, Inc. \nThursday\, September 25th\, 2025 \nChandler’s Chophouse Grille & Banquets \n401 N. Roselle Road\, Schaumburg\, IL 60194 \n11 – 6 pm \n  \nSCHEDULE OF EVENTS \n 8:00 – 10:00 am               SFC Board of Directors Meeting \n10:00 – 12:00 pm              SFC Board and Committee Chairs Meeting \n11:00 – 11:30 am              Meeting Registration \n12:00 – 1:00 pm                Lunch \n1:00 – 1:30 pm                  CSA Speaker \n1:30 – 2:15 pm                  Ask a Perfumer: Roger A. Howell\, President of the American Society of Perfumers \n2:15 – 3:00 pm                   Unveiling the Mysteries of Chromatography…and How It Can Tell Us What Blue Smells Like! Dr. Lee N Polite MBA\, Ph. D is the President and Laboratory Director of Axiom Analytical Labs and founder of the Axiom Training Institute. \n3:00 – 3:10 pm                  Break \n3:10 – 3:40 pm                   FlavScents: Tony Moore\, Moore Flavor Labs \n3:40-4:30 pm                     What exactly is flavor? Cinnamic aldehyde\, Blue\, Home? \nDonya Stubbs\, Vice President of Consumer Research Matrix Sciences                                      \n4:30-5:00 pm                     SFC Business Meeting \n5:00 – 6:00 pm                  Happy Hour \n         \nATTENDEE INFORMATION \nMeeting Registration: Online registration is now open.  Please go to the Eventbrite Link to register. \n$150.00 Member / Non-member \n$75.00 Retired/Emeritus/Student w/ID                                  \nThe deadline for online registration is Monday September 22nd\, 2025. \nTo attend the SFC business meeting virtually click the link below to register and\nattend the meeting on September 25th at 1:00 pm Central Time. \nZoom Business meeting \n  \nMeeting/Hotel:     For those traveling to the event\, we’ve provided hotel information below: \nHotel rooms are available at a discount at the Chicago Marriott Schaumburg \nBook your group rate for Society of Flavor Chemists \n$159 – cutoff date is September 8th for reservations \n  \n  \n  \n  URL:https://flavorchemists.com/events/chicago-meeting-sept-25-2025-in-chicago/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250508T080000 DTEND;TZID=America/New_York:20250508T210000 DTSTAMP:20260409T114623 CREATED:20240814T060122Z LAST-MODIFIED:20250418T201240Z UID:15253-1746691200-1746738000@flavorchemists.com SUMMARY:CSA East Coast Roundtable and SFC Annual Meeting & Awards Dinner in Newark\, NJ – May 8\, 2025 8:00am-9:00pm EST DESCRIPTION:474th Meeting of the Society of Flavor Chemists\, Inc. \nThursday May 8th 2025 \nNewark\, NJ \n4pm-9pm EST \nNewark Liberty International Airport Marriott \n1 Hotel Road\, Newark\, NJ 07114 \n  \nSchedule of Events \n  \n 8:00 – 10:00 am          SFC Board of Directors Meeting \n10:00 – 11:45 pm         SFC Board and Committee Chairs Meeting \n9:00 – 4:00 pm            Chemical Sources Association Roundtable (separate registration required).  Buffet lunch and parking included. 29 leading flavor companies will display their latest products for smell\, taste and sampling.  Select your own itinerary and experience those that are most important to you and your business.  Visit http://www.chemicalsources.org for additional information and registration details. \n 3:00 – 5:00 pm          Registration for SFC Meeting and Dinner \n4:00 – 5:00 pm            SFC Business Meeting (members only) – In person and via Zoom \nElection of Officers for 2025-2026 \nChairperson – Justin Kozlowski \nPresident – Scott Michaluk \nVice President – Marissa Pasky \nSecretary – Jennifer Tartaglia (2nd  Term) \nTreasurer – Terry Miesle (1st Term) \n  \n5:00 – 6:00 pm              Cocktail Reception for guests registered for dinner \n6:00 – 8:00 pm              Dinner \n7:00 – 7:30 pm              Presentation by 2025 Jogue Scholarship Award Recipient \nVici Thahir from University of Minnesota\, Twin Cities \n“Unraveling Flavor Dynamics in the Production of Milk Protein Concentrate” \n  \n7:30 – 7:45 pm              Presentation of Awards  \n\n\n\n\n\n\n\n\n\n50 year Award Recipients\n\nHarvery Farber\nGerard Mosciano\nGary Slangan\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n25 year Award Recipients\n\nCharlie Iker\nSusan Kidwell\nMark Kuo-Chung Lee\nDavid Madrid\nJonathan Martin\nStacey Michaelidou\nTony Moore\nYukihiro Nishimoto\nKetan Shah\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\n\n\n7:45 – 8:00 pm              Presentation of Golden Blotter Award to Kent Zeller \n8:00 pm                           Closing remarks by the President \n  \n\n\nATTENDEE INFORMATION \nMeeting Registration: Online registration open now. \nPlease go to the Eventbrite link \n$200.00 Member / Non-member \n$100.00 Retired/Emeritus/Student w/ID \n*Table discount: Purchase 8 tickets in one transaction for $1200 \nDeadline for online registration is Friday May 3rd\, 2025. \nTo attend this meeting virtually click the link below to register and attend the meeting on May 8th at 4pm. \nZoom link to attend this meeting virtually \n  \n  \nMeeting/Hotel: \nNewark Liberty International Airport Marriott \nLast Day to Book: Wednesday\, April 24\, 2024\nThe room rate will be $179 plus tax per night \nNewark Marriot Link \n1 Hotel Road\, Newark\, NJ 07114 \nCall for reservations – T: 973-623-0006 \nThere are a lot of other hotels in the Newark area.  A few selections are presented below.  Note that this event will be held in the Airport Marriott. \nHoliday Inn Newark Airport \nHoliday inn Link \nDoubletree by Hilton Newark Airport \nDoubletree Link \nHampton Inn Newark Airport \nHampton Inn Link \n  \n  \nFriends of the Society:  Please support the activities of the SFC as a Friend of the Society.  Follow the link to the Friends of the Society page to learn more: \nFriends of the Society – The Society of Flavor Chemists URL:https://flavorchemists.com/events/csa-east-coast-roundtable-and-sfc-annual-meeting-awards-dinner-in-newark-nj-may-8-2025-800am-900pm-est/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250410T080000 DTEND;TZID=America/New_York:20250410T180000 DTSTAMP:20260409T114623 CREATED:20240814T055721Z LAST-MODIFIED:20250317T055118Z UID:15251-1744272000-1744308000@flavorchemists.com SUMMARY:Midwest Meeting in Loveland\, OH – Apr 10\, 2025 11:30am-6:00pm EST DESCRIPTION:MEETING NOTICE \n473rd Meeting of the Society of Flavor Chemists\, Inc. \nThursday\, April 10th\, 2025 \nOasis Conference Center \n902 Loveland-Miamiville Road Loveland\, OH 45140 \n  \nSCHEDULE OF EVENTS \n8:00 – 10:00 am              SFC Board of Directors Meeting \n10:00 – 12:00 pm            SFC Board and Committee Chairs Meeting Meeting \n11:00 – 11:30 am              Registration \n12:00 – 1:00 pm               Lunch \n1:00 – 1:30 pm                  Society of Flavor Chemists Business Meeting  \n1:30 – 2:15 pm                   Speaker 1:  CSA Speaker Thomas McLemore from Bedoukian will be showcasing a diverse range of flavor chemicals that can enhance beverage and chocolate products. \n2:15 – 3:00 pm                 Speaker 2:  Jaggard Scholarship Winner Chris Reusz from the University of North Carolina will be presenting on the Role of Sensory and Physical Properties of Cream and Neufchatel Cheese on Consumer Perception. \n3:00 – 3:15 pm                Break \n3:15 – 4:00 pm                Speaker 3:  Flavor Trends Shaping Today’s Beverage – Micah Greenhill is the Senior Marketing Director of Non Alcoholic Beverages at ADM\, where he has spent the past 11 years focused almost entirely on the beverage industry.  Micah will provide an overview of the flavor trends shaping today’s beverage landscape\, with insights across a variety of key segments—including energy drinks\, waters\, carbonated soft drinks (CSDs)\, and more. \n4:00 – 4:45 pm                Speaker 4:  FlavScents – Tony Moore will be providing an update on FlavScents!  A collaborative compendium of flavor and fragrance materials information.  We will be getting an understanding of the website\, how it works and how we as an industry can contribute to the success and content for the future of the site! \n5:00 – 6:00 pm              Happy Hour  \n  \nATTENDEE INFORMATION \nMeeting Registration: Online registration open now.   Please go to the Eventbrite Link. \n$150.00 Member / Non-member $75.00 Retired/Emeritus/Student w/ID \nDeadline for online registration is Tuesday\, April 8th\, 2025. \nTo attend this meeting virtually click the link below to register and attend the meeting on April 10th at 1:00 pm.   April 10th Zoom Business meeting link \n  \n  \nMeeting venue:          Oasis Golf Club and Conference Center \n                                          902 Loveland-Miamiville Rd\, Loveland\, OH 45140  \n  \nThe event venue does not have rooms for overnight stays.  Individuals will be responsible for arranging their own accommodations.  Some local hotel options to consider include: \n  \nHilton Garden Inn Cincinnati Northeast\, \n6288 Tri Ridge Blvd\, Loveland\, OH  45140 Phone: (513) 576-6999 \n  \nHilton Garden Inn Cincinnati/Mason \n5200 Natorp Blvd\, Mason\, OH  45040 Phone: (513) 204-6000  \n  \nMarriott Cincinnati Northeast \n9664 S. Mason Montgomery Rd\, Mason\, OH  45040 Phone: (513) 459-9800  \n  \nCourtyard Cincinnati Mason \n4753 Socialville Foster Rd\, Mason\, OH  45040 Phone: (513) 770-0071  \n  \nMarriott Cincinnati Airport \n2395 Progress Dr.\, Hebron\, KY 41048 Phone: (859) 586-0166 URL:https://flavorchemists.com/events/midwest-meeting-in-loveland-oh-apr-11-2025-1130am-600pm-est/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250304T080000 DTEND;TZID=America/New_York:20250304T170000 DTSTAMP:20260409T114623 CREATED:20240814T055358Z LAST-MODIFIED:20240816T074700Z UID:15249-1741075200-1741107600@flavorchemists.com SUMMARY:CSA West Coast Roundtable in Anaheim\, CA – Mar 4\, 2025 8:00am-5:00pm PST DESCRIPTION:March 2025 – SFC/CSA/NAFFS Joint Meeting – Tentative\nDelta Marriott Hotels Anaheim Garden Grove\n• 12021 Harbor Boulevard Garden Grove\, California 92840\n• Call for reservations – T: 714-867-5555 \nMore details to follow. URL:https://flavorchemists.com/events/csa-west-coast-roundtable-in-anaheim-ca-mar-11-2025-800am-500pm-pst/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250220T120000 DTEND;TZID=America/New_York:20250220T190000 DTSTAMP:20260409T114623 CREATED:20240814T054930Z LAST-MODIFIED:20250218T153032Z UID:15247-1740052800-1740078000@flavorchemists.com SUMMARY:SFC/CSA/NAFFS Joint Meeting in Philadelphia\, PA – Feb 20\, 2025 12noon-7:00pm EST DESCRIPTION:From Soup to Suds\nFebruary 20\, 2025\n12:00 PM – 7:00 PM (EST)\nYards Brewing Company \n500 Spring Garden Street\, Philadelphia\, PA 19123 \n  \nJoin colleagues from the SFC\, CSA & NAFFS for an afternoon of information presentations\, followed by a brewery tour and reception. \n  \nSchedule \nNoon – 1:15 pm     Lunch  (Remarks by Yards founder\, Tom Kehoe) \n1:00 – 1:30 pm      SFC Business Meeting (SFC Members only) \n1:30 – 2:00 pm     Forecasting Flavor Trends – Tom Lauzurica (Berje) & Ketan Shah (Esha Flavors) \n2:00 – 2:45 pm     Culinary Translation & Innovation – Tom Helset (Campbell’s) \n2:45 – 3:15 pm      Salt/Sugar Red/Bitter Mod – Dr. Ha Nguyen (Monell) \n3:15 – 4:00 pm      TTB Flavor Formulation 101 – Ari Gastman (Firmenich) \n4:00 – 4:45 pm      FEMA GRAS – Christie Harman (FEMA) \n4:45 – 5:00 PM      break \n5:00 – 5:30 pm      Brewery Tour Group 1 \n5:30 – 6:00 pm     Brewery Tour Group 2 \n6:00 – 7:00 pm     Reception \n  \nLocation \nYards Brewing Company\, 500 Spring Garden Street\, Philadelphia\, PA 19123 \nYards has been brewing Philly’s beer since 1994. They’ve grown from a garage-sized operation in Manayunk all the way up to our current location at 500 Spring Garden Street in Northern Liberties.\n \n \nRegistration\n\nMembers: $119 | Non-Members: $159   Registration link \nSFC members:  Select the non-member rate.  When completing your registration\, please click Enter Promo Code and use suds24 for the member rate.  No refunds for cancellations after Feb. 13\, 2024. \n  \nHotel \nA block of rooms has been reserved at the Hyatt Centric Center City Philadelphia\, 1620 Chancellor St\, Philadelphia\, PA 19103 at a discounted rate of $159.  Rooms can be reserved at this link or by calling (888) 591-1234 and mentioning the group code G-MB20. URL:https://flavorchemists.com/events/east-coast-meeting-in-philadelphia-pa-feb-20-2025-1130am-600pm-est/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250116T113000 DTEND;TZID=America/New_York:20250116T180000 DTSTAMP:20260409T114623 CREATED:20240814T054723Z LAST-MODIFIED:20250108T200949Z UID:15245-1737027000-1737050400@flavorchemists.com SUMMARY:West Coast Meeting in Anaheim\, CA – Jan 16\, 2025 11:30am-6:00pm PST DESCRIPTION:MEETING NOTICE \n471st Meeting of the Society of Flavor Chemists\, Inc. \nThursday\, January 16th\, 2025 \nChapman University \nOne University Drive Orange\, CA 92866 \n  \nSCHEDULE OF EVENTS  (all times in PST) \n8:00 – 10:00 am       SFC Board of Directors Meeting  \n10:00 – 12:00 pm     SFC Board and Committee Chairs Meeting  \n11:00 – 11:30 am       Meeting Registration  \n12:00 – 1:00 pm       Catered Lunch (Sodexo at Chapman University)  \n1:00 – 1:30  pm         Society of Flavor Chemists Business Meeting  \n1:30 – 2:45  pm         Dr. Anuradha Prakash:  Opportunities for Collaboration  with Chapman University Food Science & Tour of Food Science Laboratories.    \n2:45 – 3:00  pm        Break  \n3:00 – 3:45  pm        CSA Speakers from Agrumaria Reggina on Mediterranean Citrus Market \nFelice Chirico (CEO)\,  Nancj Polito (BU Director of Oils)\,  Joel Longbons (NA General Manager) \n3:45 –  4:30 pm          Taste\, Smell\, and Beyond:  Hands-On Sensory Evaluation Methods.  Dr. Uyen Phan will cover topics such as Basics of Sensory Evaluation\, Bias in Sensory Evaluations Sensory Evaluation Methods\, Setting Up a Sensory Lab\, & Hands-on Demonstration.   \n5:00 – 6:00 pm        Happy Hour hosted by SFC @ Citrus City Grille\,  122 N Glassell St. Orange\, CA \n  \nATTENDEE INFORMATION \nMeeting Registration:  Online registration open now.  \nPlease go to the Eventbrite Link. \n$150.00 Member / Non-member \n$75.00 Retired/Emeritus/Student w/ID     \nDeadline for online registration is Monday\, January 13th\, 2025. \nTo attend this meeting virtually click the link below to register and attend the meeting on January 16th at 1:00 pm.  \n                     January 16th Zoom Business meeting link    \n  \nMeeting/Hotel: TBD URL:https://flavorchemists.com/events/west-coast-meeting-in-anaheim-ca-jan-16-2025-1130am-600pm-pst/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20241106T080000 DTEND;TZID=America/New_York:20241106T180000 DTSTAMP:20260409T114623 CREATED:20240814T054504Z LAST-MODIFIED:20241026T202737Z UID:15243-1730880000-1730916000@flavorchemists.com SUMMARY:CSA Chicago Roundtable & SFC Meeting in Chicago\, IL – Nov 6\, 2024 8:00am-6:00pm CST DESCRIPTION:  \nMEETING NOTICE \n470th Meeting of the Society of Flavor Chemists\, Inc. \nWednesday\, November 6th\, 2024\, 4PM-5PM \nHilton Rosemont Chicago O’Hare (located next door to Embassy Suites) \n5550 North River Road\, Rosemont\, IL 60018 \n  \nSCHEDULE OF EVENTS \n8:00 – 3:00 pm             Chemical Sources Association-Midwest Roundtable (separate registration required).  18 suppliers to flavor and fragrance companies will display their latest products for smell\, taste and sampling.  Visit chemicalsources.org for additional information and registration details. \nLocation:  Embassy Suites by Hilton Chicago Ohare Rosemont\, 5500 North River Road\, Rosemont\, IL 60018 \n3:00 – 4:00 pm            Break – Walk next door to Hilton Rosemont \n4:00 – 5:00 pm            SFC Business Meeting (members only) –In person and via Zoom \n5:00 – 6:00 pm            Cocktail hour \n  \nATTENDEE INFORMATION \nMeeting Registration:  Online registration open now. \nPlease go to the Eventbrite Link to register. \n$75.00 Member / Non-member \n$75.00 Retired/Emeritus/Student w/ID \nDeadline for online registration is Monday\, November 4th\, 2024. \nTo attend this meeting virtually click the link below to register and attend the meeting on November 6th at 4:00 pm.  November 6th Zoom Business meeting link \nMeeting/Hotel: Hilton Rosemont Chicago O’Hare\, 5550 North River Road\, Rosemont\, IL 60018 Phone: (847) 678-4488 URL:https://flavorchemists.com/events/csa-chicago-roundtable-in-chicago-il-nov-14-2024-900am-400pm-cst/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20241022T080000 DTEND;TZID=America/New_York:20241023T170000 DTSTAMP:20260409T114623 CREATED:20240814T054143Z LAST-MODIFIED:20240814T061437Z UID:15241-1729584000-1729702800@flavorchemists.com SUMMARY:2024 Flavor Symposium in Cincinnati\, OH – Oct 22-23\, 2024 DESCRIPTION:Click this link for Symposium details. URL:https://flavorchemists.com/events/2024-flavor-symposium-in-cincinnati-oh-oct-22-23-2024/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240925T113000 DTEND;TZID=America/New_York:20240925T180000 DTSTAMP:20260409T114623 CREATED:20240814T053416Z LAST-MODIFIED:20240920T125511Z UID:15237-1727263800-1727287200@flavorchemists.com SUMMARY:East Coast Meeting in Newark\, NJ – Sept 25\, 2024 11:30am-6:00pm EST DESCRIPTION:468th Meeting of the Society of Flavor Chemists\, Inc.\nWednesday September 25th 2024\nNewark\, NJ\n11:30am-6:00pm EST\nThe Hilton Newark Airport\n1170 Spring St.\, Elizabeth\, NJ 07201 \n***Please note this is a WEDNESDAY meeting*** \nSchedule of Events\n8:00 – 10:00am      SFC Board of Directors Meeting\n10:00 – 11:45am     SFC Board and Committee Chairs Meeting\n11:30 – 1:00pm       Meeting Registration\n12:00 – 1:00 pm     Buffet Lunch \n1:00 – 1:45 pm        CSA Speaker: Siobhan Twohig and Jessica Messina\, Robertet                                                                                                               Robertet Ingredients Innovations: Exploring Fluid Extracts for Enhancing Flavor \nRobertet will be showing a Tomato Juice without and then with the addition of kii Notes (Fluid Extracts). The presentation will discussing fluid extracts in beverage and sauce applications and will feature 5 different kiiNotes as well as one of their Capsicums.  Robertet will talk about the trending factor of Country of Harvest\,and how consumers are pushing for traceability and fair farming practices. \n  \n1:45 – 2:30 pm       Dr. Joel Mainland\, Monell Chemical Senses Center                                                                                                                                Digitizing Olfaction: Predicting Odor Perception from Molecular Structure \nIf you have a modern phone\, you can capture a visual scene as a photograph\, alter it\, send it to a relative in another country in an instant\, and store it so you can look at it for years to come. None of this is currently possible in olfaction. In vision and audition\, we know how to map physical properties to perception: wavelength translates into color and frequency translates into pitch. By contrast\, the mapping from chemical structure to olfactory percept is poorly understood\, limiting our ability to describe and control odors. This\, in turn\, limits our ability to understand how the olfactory system encodes perception. Olfaction has a higher dimensionality than the other senses\, but recent models have shown that with enough data\, machine learning techniques can predict human perception from molecular structure. We hypothesized that the rate-limiting step for building a model that predicts human perception from molecular structure is the collection of high-quality psychophysical data. Here I will discuss our work towards predicting the intensity and character of both single molecules and complex mixtures. This will allow us to predict the odor of novel molecules and mixtures and paves the way toward digitizing odors. \n  \n2:30 – 2:45 pm     Break \n  \n2:45 – 3:30 pm     Dr. Nadia Berenstein\, Food Writer and Historian \nWhen the Society of Flavor Chemists was founded in 1954\, the flavorists’ job description – and the future of the profession – was\, in many ways\, still TBD.  In the decades to come\, GC/MS and other technologies would vastly expand what was known about flavor\, leading some to predict the imminent extinction of the flavorist.  Yet the professional flavorist not only survived\, but advanced – by expanding technical command and expertise\, and\, just as important\, by providing creative and innovative solutions.  Now\, seventy years later\, AI-driven generative technologies promise – or threaten? – to revolutionize creative work\, including in the flavor industry.  What will this mean for flavorists?  And can past history provide any guidance for the road ahead? \n  \n3:30 – 4:15 pm     Grant Dubois\, Almendra Americas LLC\n                                    History of Stevia and Its Changes Over Time \nStevia sweeteners\, consumed by the Guarani Indians of Peru andBrazil for centuries\, were first described by Spanish botanist PedroJaime Esteve in the 1500s and described in detail in 1899 by theSwiss botanist Mosè Giacomo Bertoni\, thus leading to the plantname Stevia rebaudiana (Bertoni). The history of chemicalstructure determination of stevioside\, the principal sweetcomponent of the common cultivar as well as the discovery of morethan 40 steviol glycosides including rebaudioside A (REBA) andrebaudioside M will be discussed. Almendra manufactures anultra-pure REBA product known as Steviose 100TM as well asseveral other REBA products. Stevioside is disadvantaged by bitterand licorice off tastes. An early solution to this problem\, developedin the 1970s\, was glucosylation with cyclodextrin glucosyltransferase to yield complex mixtures of glucosylated steviolglycosides (GSGs). Almendra manufactures several GSGs asSteviaromeTM products used as taste modulators as well assweeteners. The major problem with stevia sweeteners\, as well asall High-Potency Sweeteners (HPSs)\, is objectionable sweetnesslinger. At Almendra\, based on a hypothesis of the bio-rationale ofsweetness linger\, we have substantially solved this problem byformulation with synergistic compositions of nutritionally-importantmineral salts (System GTM). Serendipitously\, in the course of our work\, we found that formulations of our mineral salt / HPS compositions exhibited a striking sugar-like mouthfeel. Thus\, weare able to formulate stevia sweeteners\, or any HPSs\, with SystemGTM to provide zero-calorie sweetener systems with remarkablesimulation of sugar taste. Finally\, in recent work\, we have foundthat System GTM can also be used with stevia sweeteners in bakedgoods\, frozen desserts and confections to provide products withtaste qualities equivalent to or exceeding that of sugar-sweetenedproducts. The sensory properties of selected beverage and foodproduct formulations will be discussed. Results on selectedbeverage formulations have been published. \n  \n4:15 – 5:00 pm     SFC Business Meeting (members only) – In person and via Zoom \n  \n5:00 – 6:00 pm    Cocktail hour \n  \n  \nATTENDEE INFORMATION \nMeeting Registration: Online registration open now.\n     Please go to the Eventbrite Link to register.\n     $150.00 Member / Non-member\n     $75.00 Retired/Emeritus/Student w/ID\n     Deadline for online registration is Friday\, September 20th\, 2024. \nTo attend this meeting virtually click the link below to register and attend the meeting on September 25th at 4:15 pm. \nSeptember 25 Zoom Business meeting link \n  \nMeeting/Hotel:  \nThe Hilton Newark Airport \n1170 Spring St.\, Elizabeth\, NJ 07201 \n908-351-3900 \nDeadline for SFC rate is September 3rd. Please call the hotel and mention SFC meeting for booking.  \nPlease click HERE to download a printable PDF file of this notice. URL:https://flavorchemists.com/events/east-coast-meeting-sept-25-2024-newark-nj/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240509T080000 DTEND;TZID=America/New_York:20240509T200000 DTSTAMP:20260409T114623 CREATED:20230802T014059Z LAST-MODIFIED:20240417T010149Z UID:14526-1715241600-1715284800@flavorchemists.com SUMMARY:CSA Roundtable and SFC Annual Meeting & Awards Dinner in Newark\, NJ - May 9\, 2024 8:00am-8:00pm EST DESCRIPTION:467th Meeting of the Society of Flavor Chemists\, Inc. \nThursday May 9th 2023 \nNewark\, NJ \n4pm-9pm EST \nNewark Liberty International Airport Marriott \n1 Hotel Road\, Newark\, NJ 07114 \n  \nSchedule of Events \n  \n 8:00 – 10:00 am          SFC Board of Directors Meeting \n10:00 – 11:45 pm         SFC Board and Committee Chairs Meeting \n9:00 – 4:00 pm            Chemical Sources Association Roundtable (separate registration required).  Buffet lunch and parking included. 27 leading flavor companies will display their latest products for smell\, taste and sampling.  Select your own itinerary and experience those that are most important to you and your business.  Visit http://www.chemicalsources.org for additional information and registration details. \n 3:00 – 5:00 pm          Registration for SFC Meeting and Dinner \n4:00 – 5:00 pm            SFC Business Meeting (members only) – In person and via Zoom \nElection of Officers for 2024-2025 \nChairperson – Bill Aslanides \nPresident – Justin Kozlowski \nVice President – Scott Michaluk \nTreasurer – Marissa Pasky (2nd  Term) \nSecretary – Jennifer Tartaglia (1st Term) \n  \n5:00 – 6:00 pm              Cocktail Reception for guests registered for dinner \n6:00 – 8:00 pm              Dinner \n7:00 – 7:30 pm              Presentation by 2023 Jogue Scholarship Award Recipient \nNatoavina Faliarizao\, Michigan State University \nPresenting:  Exploring bacteria flora and fatty acids in Vanilla as affected by curing and cultivation techniques \n7:30 – 7:45 pm              Presentation of Awards  \n\n\n\n\n\n\n\n\n\n25 year Award Recipients\n\nMariano Gascon\nRaymond Hartman\nZenta Hayes\nMichelle Huber\nKenneth Kraut\nJennifer Thompson\nPeter Wasko\n\n\n\n\n\n\n\n\n\n\n\n7:45 – 8:00 pm              Presentation of Golden Blotter Award to Karen Alexander \n8:00 pm                           Closing remarks by the President \n  \n\n\nATTENDEE INFORMATION \nMeeting Registration: Online registration open now. \nPlease go to the Eventbrite Link  \n$150.00 Member / Non-member \n$75.00 Retired/Emeritus/Student w/ID \nDeadline for online registration is Friday May 3rd\, 2024. \nTo attend this meeting virtually click the link below to register and attend the meeting on May 9th at 4pm. \nMay Zoom Business meeting link \nJogue Scholarship Presentation and Award Ceremony \nJogue-Award ceremony zoom link \n  \nMeeting/Hotel: \nNewark Liberty International Airport Marriott \nLast Day to Book: Wednesday\, April 24\, 2024\nThe room rate will be $179 plus tax per night \nNewark Marriot Link \n1 Hotel Road\, Newark\, NJ 07114 \nCall for reservations – T: 973-623-0006 \nThere are a lot of other hotels in the Newark area.  A few selections are presented below.  Note that this event will be held in the Airport Marriott. \nHoliday Inn Newark Airport \nHoliday inn Link \nDoubletree by Hilton Newark Airport \nDoubletree Link \nHampton Inn Newark Airport \nHampton Inn Link \n  \n  \nFriends of the Society:  Please support the activities of the SFC as a Friend of the Society.  Follow the link to the Friends of the Society page to learn more: \nFriends of the Society – The Society of Flavor Chemists \n\n\n\n\n  URL:https://flavorchemists.com/events/csa-roundtable-and-sfc-annual-meeting-awards-dinner-in-newark-nj-may-9-2024-800am-800pm-est/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240411T113000 DTEND;TZID=America/New_York:20240411T180000 DTSTAMP:20260409T114623 CREATED:20230802T013638Z LAST-MODIFIED:20240402T152258Z UID:14524-1712835000-1712858400@flavorchemists.com SUMMARY:Midwest Meeting - Apr 11\, 2024 11:30am-6:00pm EST DESCRIPTION:MEETING NOTICE \n466th Meeting of the Society of Flavor Chemists\, Inc. \nThursday\, April 11\, 2024 \nOasis Golf Club and Conference Center \n 902 Loveland-Miamiville Rd\, Loveland\, OH 45140  \n  \nAGENDA (ALL TIMES ARE LOCAL (EST) \n8:00 – 10:00 am            SFC Board of Directors Meeting                                                   \n10:00 – 11:30 am          SFC Board and Committee Chairs Meeting                           \n11:30 – 1:00 pm            Meeting Registration \n11:45 – 12:45 pm          Buffet Lunch \n  \n1:00 – 1:45pm               CSA PRESENTERS \n                                           Dr. Jimmy Li\,  Aromiens International:  Sugar Reduction and Bitterness Masking \n                                           Edward Carley\, Cvista:  Sesquiterpenes For Flavor Modification  \n  \n2:00- 3:45pm                 SFC PRESENTERS \n2:00- 2:30pm                 Dr. Alex Woo\, CEO W2O Food Innovation \n                                       Natural FMP:  Neuroscience\, ingredient technologies and applications in Foods and Beverages \n  \n 2:30 – 3:15pm              Vendor Showcase \nTable 1 – Aromiens – Steve Wang – Taste Modifiers and Sweeteners \nTable 2 – Advanced Biotech – Bill Becker – Cooling Sensates and Extracts \nTable 3 – Almendra – Rob Hastings – Non-stevia and stevia FMPs \nTable 4 – Treatt – Natural Sugar Reduction products \nTable 5 – Cvista – Edward Carley – Citrus sesquiterpenes for flavor modification \n  \n3:15 – 3:45pm               Randy Sebastian: Sebastian’s Bakehouse \n                                       Story of Success and Taste Pairing Inspirations     \n                                                                                                                                                                         \n3:45 – 4:15pm               William F. Jaggard Scholarship Recipient \n                                                           \n4:20- 5:00pm                 SFC Business Meeting – Members Only (Main Room) \n                                       CSA “Break Out” Event – for Non SFC Members (Room TBD) \nFood Safety: A Cultural Must \nFood safety ranks higher on the list of concerns in all sectors of the food industry than ever before. There’s no choice but for it to be a key part of a company’s culture. To make it more confusing\, there are many interpretations of what’s required. Bob Bauer\, president of the Association of Food Industries\, will present an overview of the Food Safety Modernization Act\, while addressing the sometimes-conflicting regulatory and commercial realities. \n  \n5:00- 6:00pm                Happy Hour Reception \n  \n  \nATTENDEE INFORMATION \nMeeting Registration:  Online registration is open now. \n     Please go to the EVENTBRITE LINK to register. \n     $150.00 Member / Non-member \n     $75.00 Retired/Emeritus/Student w/ID                                                          \n     Deadline for online registration is April 8\, 2024. \n  \nVIRTUAL Zoom link to entire afternoon:        466th Zoom meeting registration link \n  \nMeeting/Hotel:             Oasis Golf Club and Conference Center \n                                      902 Loveland-Miamiville Rd\, Loveland\, OH 45140  \n  \nHOTEL NOTE:  The venue of the event does not have rooms for overnight stays.  Individuals will be responsible for arranging their own accommodations.  Some local hotel options to consider include: \n  \nHilton Garden Inn Cincinnati Northeast\, \n6288 Tri Ridge Blvd\, Loveland\, OH  45140 Phone: (513) 576-6999 \n  \nHilton Garden Inn Cincinnati/Mason \n5200 Natorp Blvd\, Mason\, OH  45040 Phone: (513) 204-6000  \n  \nMarriott Cincinnati Northeast \n9664 S. Mason Montgomery Rd\, Mason\, OH  45040 Phone: (513) 459-9800  \n  \nCourtyard Cincinnati Mason \n4753 Socialville Foster Rd\, Mason\, OH  45040 Phone: (513) 770-0071  \n  \nMarriott Cincinnati Airport \n2395 Progress Dr.\, Hebron\, KY 41048 Phone: (859) 586-0166 \n  \nFriends of the Society:    Please support the activities of the SFC as a Friend of the Society.  Follow the link to the Friends of the Society page to learn more:  Friends of the Society URL:https://flavorchemists.com/events/midwest-meeting-apr-11-2024-1130am-600pm-cst/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240312T080000 DTEND;TZID=America/New_York:20240312T170000 DTSTAMP:20260409T114623 CREATED:20230802T012337Z LAST-MODIFIED:20230802T012421Z UID:14518-1710230400-1710262800@flavorchemists.com SUMMARY:SFC/CSA/NAFFS Joint Meeting in Garden Grove\, CA - Mar 12\, 2024 8:00am-5:00pm PST DESCRIPTION:SFC/CSA/NAFFS Joint Meeting \nMarch 12th\, 2024 –  \nDelta Marriott Hotels Anaheim Garden Grove \n\n12021 Harbor Boulevard Garden Grove\, California 92840 \nCall for reservations – T: 714-867-5555\n\nMeeting details to follow. URL:https://flavorchemists.com/events/sfc-csa-naffs-joint-meeting-in-garden-grove-ca-mar-12-2024-800am-500pm-pst/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240206T080000 DTEND;TZID=America/New_York:20240206T170000 DTSTAMP:20260409T114623 CREATED:20230802T012100Z LAST-MODIFIED:20240103T185244Z UID:14516-1707206400-1707238800@flavorchemists.com SUMMARY:SFC/CSA/NAFFS Joint Meeting in New Orleans\, LA - Feb 6\, 2024 8:00am-5:00pm CST DESCRIPTION:SFC/CSA/NAFFS Joint Meeting \nTuesday\, February 6th\, 2024  \nThe Sazerac House \n101 Magazine Street\, New Orleans\, LA 70130 \n  \nALCOHOL FLAVOR FORUM \nNAFFS\, CSA\, and SFC join forces to present a comprehensive\, day-long educational event delivering the most recent insights into formulation and regulations\, as well as exploring the rich facets of culture\, history\, and flavors within the alcohol industry.  A full day of speakers\, tastings\, and more… \n  \n$295 members / $365 for non members – Register here \nNew Orleans Marriott – $229/night  (special group rate) – Hotel Booking here \n  URL:https://flavorchemists.com/events/sfc-naffs-joint-meeting-in-new-orleans-la-feb-8-2024-800am-500pm-cst/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240118T110000 DTEND;TZID=America/New_York:20240118T183000 DTSTAMP:20260409T114623 CREATED:20230802T011614Z LAST-MODIFIED:20231211T160257Z UID:14514-1705575600-1705602600@flavorchemists.com SUMMARY:West Coast Meeting in Anaheim\, CA - Jan 18\, 2024 11:00am-6:30pm PST DESCRIPTION:  \n  \n  \nMEETING NOTICE \n465th Meeting of the Society of Flavor Chemists\, Inc. \nThursday\, January 18\, 2024 \nSheraton Park Anaheim  \n1855 South Harbor Blvd\,  Anaheim\, CA 92802 \n  \n  \nAGENDA (ALL TIMES ARE LOCAL PST) \n8:00 – 10:00 am               SFC Board of Directors Meeting                                                     \n10:00 – 12:00 pm             SFC Board and Committee Chairs Meeting                           \n11:00 – 1:00 pm                Meeting Registration                                                   \n11:45 – 1:00 pm                Buffet Lunch \n  \n12:30 – 1:15 pm                  \nSociety of Flavor Chemists Business Meeting \n  \n1:30 – 2:15 pm                    \nReading the Tea Leaves:  An Introduction to Camellia Sinensis. \nG.S. Haly Company:  America’s oldest continuously operating specialty tea importer.   G.S. Haly sets the benchmark for North American Specialty tea with its unsurpassed trade experience and century long commitment to premium quality teas.  As a founding member of both The American Premium Tea Institute\, and The Specialty Tea Institute\, G.S. Haly has long been recognized for its contribution to education with the US tea industry.  \n  \n2:15 – 3:00 pm                  \nClimate change\, cucumbers\, and consumer demand:  How authentic extracts deliver on flavor while  minimizing impact on the planet by Rosie Travers\, Global Treattarome Category Manager   \n   \n3:15 – 3:45 pm                  \nTravel to Yakult Factory\,  17235 Newhope Street\, Fountain Valley\, CA (Approximately 25min).  Shuttle ($25 roundtrip) provided from meeting site.                            \n  \n4:00 – 5:30 pm                \nYakult Factory Tour   https://www.yakultusa.com/factory-tours/#factory-tour-info \n  \n5:45 – 6:00 pm                \nReturn to Sheraton.  Shuttle provided from Yakult Factory \n  \n6:00 pm                            \nCocktail Hour Reception \n  \n  \nATTENDEE INFORMATION \nMeeting Registration:            \nOnline registration is open now. \nPlease go to the EVENTBRITE LINK to register. \n$150.00 Member / Non-member \n$75.00 Retired/Emeritus/Student w/ID                                                          \nDeadline for online registration is January 12\, 2024. \n  \nMeeting/Hotel:                        \nSheraton Park Anaheim\, 1855 South Harbor Blvd\, Anaheim\, CA 92802 \nSpecial hotel rates ($169/night) are available until December 15th.   Reservations can be made HERE. \n  \nFriends of the Society:   Please support the activities of the SFC as a Friend of the Society. Follow the link to the Friends of the Society page to learn more:  Friends of the Society – The Society of Flavor Chemists URL:https://flavorchemists.com/events/west-coast-meeting-in-anaheim-ca-jan-18-2024-1130am-600pm-pst/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231101T080000 DTEND;TZID=America/New_York:20231101T140000 DTSTAMP:20260409T114623 CREATED:20230802T011222Z LAST-MODIFIED:20231025T020409Z UID:14512-1698825600-1698847200@flavorchemists.com SUMMARY:CSA Roundtable in Chicago\, IL - Nov 1\, 2023 8:00am-2:00pm CST DESCRIPTION:CSA Roundtable \nNovember 1st\, 2023  \nEmbassy Suites \n5500 North River Road\, Rosemont\, IL 60018 \nFor complete details:  https://chemicalsources.org/event-5334437 URL:https://flavorchemists.com/events/csa-roundtable-in-chicago-il-nov-1-2023-800am-400pm-cst/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231019T150000 DTEND;TZID=America/New_York:20231019T170000 DTSTAMP:20260409T114623 CREATED:20230802T010508Z LAST-MODIFIED:20231018T042937Z UID:14509-1697727600-1697734800@flavorchemists.com SUMMARY:Virtual Meeting - October 19\, 2023 3:00-5:00pm EST DESCRIPTION:464th  Meeting of the Society of Flavor Chemists\, Inc. \nThursday\,  October 19th\, 2023 \n3:00-5:00pm EST \nA Virtual only event \n  \nMeeting Agenda \n  \n8:00 – 10:00 am    SFC Board of Directors Meeting \n10:00 – 11:45 am   SFC Board and Committee Chairs Meeting \n  \n3:00 – 3:45 pm \nIntroducing Isobionics technology \nMr. Joseph Syrko\, New Business Development & Account Manager\, BASF \n  \n  \n3:45 – 4:30 pm             \nFlavor Industry Family Tree Project \nPresented by SFC History Committee Chair Sharon Tortola with Dolf DeRovira and Mike Bloom \nAn interactive walk-through of the SFC History Committee’s Flavor Family Tree.  Bring your knowledge and make your contribution to the legacy of our industry. \n  \n4:30 – 5:00 pm       SFC Business Meeting (members only) – via Zoom \n  \n  \nATTENDEE INFORMATION \nMeeting Registration:     \nThis meeting is virtual only.  No Eventbrite registration is required.  For the zoom meeting registration is required prior to logging in.  Please allow for a few minutes before the meeting to register and get the link to the meeting. \nOctober 19 2023 SFC Zoom meeting \n  \nFriends of the Society – Please support the activities of the SFC as a Friend of the Society.  Follow the link to the Friends of the Society page to learn more: \nFriends of the Society – The Society of Flavor Chemists \nClick HERE to download a printable PDF of this notice. \n  URL:https://flavorchemists.com/events/east-coast-meeting-in-newark-nj-oct-19-2023-1130-600pm-est/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230914T113000 DTEND;TZID=America/New_York:20230914T180000 DTSTAMP:20260409T114623 CREATED:20230802T010100Z LAST-MODIFIED:20230907T180729Z UID:14507-1694691000-1694714400@flavorchemists.com SUMMARY:Chicago Meeting - Sept 14\, 2023 11:30am-6:00pm CST DESCRIPTION:463rd Meeting of the Society of Flavor Chemists\, Inc. \nChicagoland Area Meeting \nThursday\, September 14\, 2023 \n1pm – 5pm CST \nHyatt Place Chicago O’Hare \n6810 Mannheim Road\, Rosemont\, Illinois 60018 \n  \nSchedule of Events \n8:00 – 10:00 am          SFC Board of Directors Meeting \n10:00 – 11:45 am       SFC Board and Committee Chairs Meeting \n11:00 – 1:00 pm          Meeting Registration \n11:45 – 1:00 pm          Buffet Lunch \n  \nChemical Sources Association Meeting and Presentations \n1:00 – 1:45            Steve Pearce- Omega Ingredients/Robertet \n Steve Pearce\, CEO\, Omega Ingredients/Robertet Flavours UK and Connie Earl\, Robertet USA\, will give a joint presentation\, describing our new acquisitions – strengthening our natural savory and flavor technology position within the market and offering some thoughts on and examples of\, the use of botanicals in beverages.  Come and taste innovative cocktails\, both alcoholic and alcohol free\, as you experience new tools to add to your flavor development palette.                                      \n  \nSociety of Flavor Chemist Meeting and Presentations \n1:45 – 2:30                Alex Woo – Multisensory Eating & Drinking Experience \n1:45 – 2:30                BREAK                      \n2:45 – 3:15                Bo Kim (Bloomer) – Plant-based challenges in chocolate                   \n3:15 – 3:45               FLAVORIST PANEL & OPEN DISCUSSION     \n                                         Cathianne Leonardi – The Coca-Cola Company \n                                         Tony Moore – Flavor Labs LLC \n                                         Menzie Tabora Clarke – FONA \n                                         Terry Miesle – Sensient Technologies Corporation \n                                         Jacque Finner – Synergy Flavors \n                    \n3:45 – 4:00               BREAK                      \n4:00 – 5:00               Society of Flavor Chemists Business Meeting  (SFC members only) \n4:30 – 6:00             Cocktails                   \n            \nATTENDEE INFORMATION \nMeeting Registration:  Online registration at the Eventbrite Link to register. \n$100.00 Member / Non-member \n$50.00 Retired/Emeritus/Student w/ID                                   \nDeadline for online registration is September 8\, 2023. \nTo view this meeting virtually register on Zoom by CLICKING HERE. \n  \nMeeting/Hotel:    \nHyatt Place Chicago O’Hare \n6810 Mannheim Road\, Rosemont\, IL  60018\, United States \nHyatt Hotel Link \nOr Call 224-563-1800 \n  URL:https://flavorchemists.com/events/chicago-meeting-sept-14-2023-1130am-600pm-cst/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230511T080000 DTEND;TZID=America/New_York:20230511T210000 DTSTAMP:20260409T114623 CREATED:20220718T174415Z LAST-MODIFIED:20230509T234414Z UID:12565-1683792000-1683838800@flavorchemists.com SUMMARY:CSA Roundtable & SFC Annual Meeting & Awards Dinner in Newark\, NJ - May 11\, 2023 8:00am-9:00pm EST DESCRIPTION:462nd  Meeting of the Society of Flavor Chemists\, Inc. \nThursday May 11th 2023 \nNewark\, NJ \n4pm-9pm EST \nNewark Liberty International Airport Marriott \n1 Hotel Road\, Newark\, NJ 07114 \n  \nSchedule of Events \n8:00 – 10:00 am         SFC Board of Directors Meeting \n10:00 – 11:45 pm        SFC Board and Committee Chairs Meeting \n9:00 – 4:00 pm          Chemical Sources Association Roundtable   –  Separate registration required.  Buffet lunch included.  Interactive sensory sessions and demonstrations by 26 vendors to the Flavor and Fragrance industries.  Visit http://www.chemicalsources.org for additional information and registration details \n 3:00 – 5:00 pm          SFC Meeting and Dinner Registration \n4:00 – 5:00 pm              SFC Business Meeting (members only) – In person and via Zoom \nElection of Officers for 2023-2024 \nChairperson – Cathianne Leonardi \nPresident – Bill Aslanides \nVice President – Justin Kozlowski \nSecretary – Scott Michaluk (2nd  Term) \nTreasurer – Marissa Pasky (1st  Term) \n  \n5:00 – 6:00 pm              Cocktail Reception for guests registered for dinner \n6:00 – 8:00 pm              Dinner \n7:00 – 7:30 pm              Presentation by 2023 Jogue Scholarship Award Recipient \nArda Tuhanioglu from University of Arkansas \nArda is a current PhD student at the University of Arkansas and has a background in both engineering and food science. Arda’s application highlighted a very successful education and research background with many publications\, awards and grants. His letter of recommendation highlighted both his impressive resume\, but also his dedication to inspire students towards STEM and food science. In his current research\, Arda has developed a novel\, food-grade approach of using supercritical carbon dioxide (SC-CO2) to prepare sorghum flour as a more palatable ingredient to be utilized more successfully in the food industry without damaging the physical characteristics of the sorghum flour. Further research will be conducted to test sensory attributes of the purified flour in a sorghum cookie. Arda’s career goals include integrating green and sustainable technologies into the food industry and bridging the gap between contemporary advances in food science and the food industry.   \n7:30 – 7:45 pm              Presentation of Awards \n\n\n\n\n\n\n\n\n\n25 year award Recipients\n\nRichard Bobula\nDavid Bratton\nCindy Cosmos\nJoseph Di Benedetto\nLeslie Fisher\nLinda Gleason\nThuy Huynh\nDavid Maurer\nTerrence Miesle\nJavier Perez Baez\nJames Rutz\nDianne Sansone\nMary Svoboda\nMichael Walsh\nChris Williams\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n50-yr Award Recipients\n\nJoseph Cipriano\nNicholas Feuerstein\nRichard F. Heinze\nRemi Begonia Mendoza\nCarole Pollock\n\n\n\n\n\n\n\n\n\n\n\n7:45 – 8:00 pm              Presentation of Golden Blotter Award to Richard  Heinze \n8:00  pm                           Closing Remarks by the President \n  \nATTENDEE INFORMATION \nMeeting Registration:           Online registration open now. \n                                                          Please go to the Eventbrite Link to register. \n                                                          $100.00 Member / Non-member \n                                                          $50.00 Retired/Emeritus/Student w/ID                                                          \n                                                          Deadline for online registration is May 5th \, 2023. \nTo attend this meeting virtually click the link below to register and attend the meeting on May 11th at 4pm. \nMay Zoom Business meeting link \nMay Zoom Presenter and Awards presentation 7-8pm \nMeeting/Hotel:      Newark Liberty International Airport Marriott \nNewark Marriot Link   \n1 Hotel Road\, Newark\, NJ 07114 \nCall for reservations – T: 973-623-0006 URL:https://flavorchemists.com/events/csa-roundtable-sfc-annual-meeting-awards-dinner-in-newark-nj-may-11-2023-800am-900pm-est/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230413T113000 DTEND;TZID=America/New_York:20230413T183000 DTSTAMP:20260409T114623 CREATED:20220718T173803Z LAST-MODIFIED:20230401T170512Z UID:12563-1681385400-1681410600@flavorchemists.com SUMMARY:Midwest Meeting in Cincinnati\, OH - April 13\, 2023 11:30am-6:30pm EST DESCRIPTION:MEETING NOTICE \n461st Meeting of the Society of Flavor Chemists\, Inc. \nThursday\, April 13\, 2023 \n11:30am-6:30pm EST \nHilton Netherland Plaza \n35 W 5th Street\, Cincinnati\, OH 45202 \n  \nAGENDA \n8:00 – 10:00 am         SFC Board of Directors Meeting\n10:00 – 11:45 am        SFC Board and Committee Chairs Meeting\n11:00 – 1:00 pm          Meeting Registration\n11:45 – 1:00 pm          Buffet Lunch \n  \nChemical Sources Association Presentations \n1:00 – 1:20 pm           Pierre-Jean Hellivan\, Vice President of Key Account Development\, Vigon International \n1:25 – 1:45 pm           Edward Carley\, Citrus Category Manager\, Cvista \n  \nSociety of Flavor Chemists Presentations \n2:00 – 2:40 pm          Dr. Devin Peterson\, Director of the Flavor Research and Education Center\, Ohio State University\nDr. Peterson will be giving an overview of the ongoing research in his program focused on the identification of compounds with flavor-modulating properties as well as compounds that impact consumer liking. \n2:40 – 3:20 pm          Dr. Brian Waters\, Senior Lecturer\, Ohio State University\nDr. Waters will be giving a synopsis on beer flavor as it pertains to ingredients and processing. \n3:20 – 3:30                 BREAK \n3:30 – 4:15 pm          Mary Horn\, Vice President Fine Wine Education and Sales\, Heidelberg Distributing \nMary has numerous certifications within the spirits industry including Advanced Sommelier\, Level III.  She will be sharing her knowledge with us and leading us in the tasting of several wines. \n4:15 – 4:45 pm          Dongjoo Kim\, 2023 William F.Jaggard Scholarship Recipient\, University of Florida \nDongjoo has two current research projects; the first being the untargeted analysis of non-volatile taste compounds in kombucha and the second is generating a library of volatile compounds in food products to create a machine learning model to predict flavor characteristics of new products. \n4:45 – 5:15 pm          Society of Flavor Chemists Business Meeting (SFC members only) \n5:00 – 6:30 pm          WFFC Sponsored Cocktail Reception with light hors d’oeuvres \n  \nATTENDEE INFORMATION \nMeeting Registration: \n           For online in-person registration.  Click HERE.      \n          $100.00 Member / Non-member \n          $50.00 Retired/Emeritus/Student w/ID                                             \n          Deadline for online registration is April 8\, 2023. \n  \nTo attend this meeting virtually click the link below at the time of the meeting.  461st SFC Meeting 4-13-23 Zoom Link \nMeeting ID: 814 3778 3597\nPasscode: 659247 \n  \nHotel: \nThe April Midwest meeting is returning to the Hilton Netherland Plaza in downtown Cincinnati.  To receive the discounted room rate of $161\, please book before March 23rd using the following link.   HILTON HOTEL \n  URL:https://flavorchemists.com/events/midwest-meeting-in-cincinnati-oh-april-13-2023-1130am-600pm-est/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230309T080000 DTEND;TZID=America/New_York:20230309T150000 DTSTAMP:20260409T114623 CREATED:20220718T173316Z LAST-MODIFIED:20230304T005439Z UID:12559-1678348800-1678374000@flavorchemists.com SUMMARY:SFC/CSA/NAFFS Joint Meeting in Anaheim\, CA - Mar 9\, 2023 8:00am-3:00pm PST DESCRIPTION:Thursday\, March 9th\, 2023 – SFC/CSA/NAFFS Joint Meeting \nDelta Marriott Hotels Anaheim Garden Grove \n\n12021 Harbor Boulevard Garden Grove\, California 92840\nCall for reservations – T: 714-867-555\n\nPlease go to the NAFFS website for more details about this meeting.  When registering\, please use this code E5O7NV1C to get a member rate as SFC member.  Click HERE. URL:https://flavorchemists.com/events/sfc-csa-naffs-joint-meeting-in-anaheim-ca-mar-9-2023-800am-300pm-pst/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230216T113000 DTEND;TZID=America/New_York:20230216T180000 DTSTAMP:20260409T114623 CREATED:20220718T172943Z LAST-MODIFIED:20230207T030400Z UID:12557-1676547000-1676570400@flavorchemists.com SUMMARY:East Coast Meeting in Philadelphia\, PA - Feb 16\, 2023 11:30am-6:00pm EST DESCRIPTION:MEETING NOTICE \n460th Meeting of the Society of Flavor Chemists\, Inc. \nThursday\, February 16\, 2023 \nScience History Institute \n315 Chestnut Street \nPhiladelphia\, PA 19106 \n  \nAGENDA (ALL TIMES ARE LOCAL EST) \n8:00 – 10:00 am            SFC Board of Directors Meeting \n10:00 – 12:00 pm          SFC Board and Committee Chairs Meeting \n11:00 – 12:00 pm           Meeting Registration \n12:00 –   1:00 pm           Lunch \n         \n Meeting Theme:  Flavors & History \n1:00 –   1:30 pm         SFC Business Meeting – In person and via Zoom (zoom link below) \n1:30 –   2:00 pm        CSA Presentation:  Thomas Lauzurica\,  SVP Business Development\, Berje \nThomas Lauzurica is the Senior Vice President of Business Development at Berjé Inc. Tom has spent 18 years in the industry; all at Berjé. Starting his early years in a role designed to touch all aspects of the business; he spent multiple years in quality control\, R&D and operations. It is his background in marketing that sets him in his current role today\, but considers the non-traditional path and the skills developed from the core business functions of the F&F industry to be a unique advantage that he brings to the marketing world. \nThe History & Impact of Flavor Trends \nThe world of flavor is constantly evolving. As new ingredients enter the market\, they immediately challenge our preconceptions of existing flavor profiles\, enhancing or adding to flavors that were once stalwart and familiar. These innovations continue to build upon one another\, creating ripple effects throughout the entire flavor industry\, until they eventually snowball into overarching “flavor trends.” Flavor trends have the power to influence everything\, from the adoption of new ingredients to the mainstream acceptance of previously-unknown flavor combinations.  \n  \n2:00 –   2:45 pm       George Southworth\, Executive Director\, & Christie Harman\, Scientific Director\, FEMA \nChristie Harman is Scientific Director of the Flavor and Extract Manufacturers Association and Senior Science and Policy Advisor to the FEMA Expert Panel.  Christie has over 20 years of experience overseeing FEMA’s various science and regulatory programs and ensuring the successful operation of the FEMA GRAS program.  She has authored numerous scientific publications on subjects including the proper use and labeling of flavorings\, sensory testing guidance on flavorings with modifying properties\, and the safety of flavoring ingredients. Ms. Harman received her B.S. in Biochemistry from Virginia Tech and a Masters of Public Health from the Mailman School of Public Health at Columbia University. \nGeorge M. Southworth is the new Executive Director of the Flavor and Extract Manufacturers Association (FEMA).  As Executive Director\, George works with the FEMA Board of Governors\, manages programming\, strategic plan execution\, membership and other operations.  Prior to FEMA\, George spent a majority of his career working in trade associations with a focus on manufacturing\, including the Plastics Industry Association (PLASTICS) and the National Association of Manufacturers (NAM).  Mr. Southworth also spent 8 years in the corporate world working for the IBM Corporation.  Mr. Southworth started his career in Washington\, DC\, on Capitol Hill for two members of the U.S. House of Representatives.  Mr. Southworth graduated from Clark University with a BA in Political Science and a minor in Spanish. \nAbstract: \nJoin this session to learn about the 110+ year old Flavor and Extract Manufacturers Association of the United States (FEMA).  Comprised of flavor manufacturers\, flavor users\, flavor ingredient suppliers and others\, FEMA\, the national association of the U.S. flavor industry\, is the authoritative voice advancing the safe and responsible use of flavorings.  Discuss opportunities for FEMA to work closely with\, and support\, flavorists and their vital role.  Learn more about the long history of the association and its crucial relationship with regulatory agencies\, scientific organizations and industry groups – all while fostering a global environment in which the flavor industry can create and innovate.  \n  \n2:45 –   3:00 pm       BREAK \n3:00 – 4:30 pm          The Science History Institute Program – Partnership with the Society of Flavor Chemists \nWelcome remarks  – Dr. David Cole\, President and CEO \nDavid Cole is the president and CEO of the Science History Institute. Before joining the Institute in May 2020\, he served as the executive director of the Hagley Museum and Library in Wilmington\, Delaware. Prior to his tenure at Hagley\, Cole held positions as the vice president for advancement\, communications\, and public education of the Whitehead Institute for Biomedical Research in Cambridge\, Massachusetts\, and as the director of strategic initiatives for the Harvard Art Museums of Harvard University. \nPresentation:  “The Harmony of Taste from the 18th Century Perspective” by Sam Tharpe\, SFC Library Chairperson \nSam Tharpe is a Principal Flavorist at McCormick & Company\, Inc. based in Hunt Valley\, Maryland. He develops harmonized flavors for the beverage industry. He currently serves on the Board of Directors of the SHI representing the Society of Flavor Chemists  \nWelcome remarks  – Michelle DiMeo\, Vice President of Collections and Programs; Arnold Thackray Director of the Othmer Library \n                                                          SHI Staff Introductions \n                                                          Jim Voelkel – Curator of Rare Books \n                                                          Patrick H. Shea – Chief Curator of Archives and Manuscripts \n                                                          David J. Caruso – Director\, Center for Oral History \n                                                          Grace Sharples Cooke – Director\, Office of the President  \nLegacy Project and launch of the  Sponsorship Program –  Sam Tharpe\, Michelle DiMeo\, Grace Sharples Cooke \nMichelle DiMeo is the vice president of collections and programs and the Arnold Thackray Director of the Othmer Library at the Science History Institute. Prior to this\, she served as Associate Library Director\, Collections Development at the Hagley Museum and Library and as the Director of Digital Library Initiatives at the College of Physicians of Philadelphia. She is the author of Lady Ranelagh: The Incomparable Life of Robert Boyle’s Sister (2021) and has previously taught at the University of Pennsylvania\, Lehigh University\, Georgia Institute of Technology\, and the University of Warwick\, she received her PhD. \nQ&A \n  \n4:30 – 5:30 pm         Cocktail reception in the Overlook Lounge and museum tours with Christy Schneider\, Senior Manager of Exhibition Projects and Programming.  (Please no cocktails in the museum area) \n  \nATTENDEE INFORMATION \nMeeting Registration: \nVirtual Zoom registration LINK HERE \nOnline in-person registration will open soon. \nPlease go to EVENTBRITE to register.   \n$100.00 Member / Non-member \n$50.00 Retired/Emeritus/Student w/ID                                             \nDeadline for online registration is February 10\, 2023. \nMeeting Venue:    Science History Institute\, 315 Chestnut Street\, Philadelphia\, PA 19106 \nHotels:   Link for pdf list of nearby hotels within walking distance.   \nParking:   Link for pdf list of nearby parking facilities.  \n  URL:https://flavorchemists.com/events/east-coast-meeting-in-philadelphia-pa-feb-16-2023-1130am-600pm-est/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230119T110000 DTEND;TZID=America/New_York:20230119T180000 DTSTAMP:20260409T114623 CREATED:20220718T172331Z LAST-MODIFIED:20221220T203022Z UID:12553-1674126000-1674151200@flavorchemists.com SUMMARY:West Coast Meeting in Anaheim\, CA - Jan 19\, 2023 11:00am-6:00pm PST DESCRIPTION:** MEETING NOTICE ** \n 459th Meeting of the Society of Flavor Chemists\, Inc. \nThursday\, January 19\, 2023 \nDoubleTree Suites by Hilton Hotel Anaheim Resort \n2085 South Harbor Boulevard \nAnaheim\, CA 92802 \n  \nAGENDA (ALL TIMES ARE LOCAL PST) \n         8:00 – 10:00 am                SFC Board of Directors Meeting \n       10:00 – 12:00 pm                SFC Board and Committee Chairs Meeting \n       11:00 – 12:00 pm                Meeting Registration \n       12:00 –   1:00 pm                Lunch \n         \n       Meeting Theme:  Supply Chain Management for the Flavorist \nThe day to day work of flavorists has been significantly impacted because of the on-going issues with global supply chains.  The increasing cost and limited availability of flavor materials has led to the need for flavorists to reformulate without changing the organoleptic quality of flavorings.   The line-up of speakers at the West Coast Meeting will help explain the causes of supply chain issues\, how to avoid them\, and what we can expect in the future.   In addition\, reformulation strategies to deal with them when they arise will be presented.  \n  \n  \n     1:00 –   1:45 pm                   CSA Presentation:  Bill Bower\, Director of Purchasing\, Vigon \n                                                          Managing Supply Chain Volatility of the Free Market \nBill Bower is the Director of Purchasing at Vigon International.  His role with    Vigon allows direct sourcing experience with over 5000 flavor and fragrance raw materials.  He takes a free-market approach and diversification strategy to risk-mitigate shortages and oversupply during market changes.  He also has 10 years of regulatory and food safety experience which offers unique insight on shifting global markets as regulation requirements continue to progress. \n  \n      1:45 –   2:30 pm                   Richard Pisano Jr\, President of Citrus & Allied \n                                                          Citrus & Essential Oils Supply Chain Update \nRichard Pisano Jr is the President of Citrus and Allied Essences Ltd\, a leading global supplier of processed essential oils and related flavor and fragrance ingredients that has been owned and managed by his family for 89 years.  Richard has served on the Board and has been President of the Flavor Extract Manufacturers Association (FEMA)\, Chemical Sources Association (CSA)\, National Association of Flavors and Food-Ingredient Systems (NAFFS)\, as well as having served on the boards of the International Fragrance Association of North America and International Organization of the Flavor Industry (IOFI).  In 2018\, he was awarded the “Richard Hall Distinguished Service Award” for service to the US Flavor Industry.  Richard is passionate about flavor ingredients\, essential oils\, and the issues regarding their safety.  \n         \n       2:30 –   2:45 pm                   BREAK \n  \n       2:45 –   3:30 pm                  Paul Ricciardi\, Principal Flavorist\, Campbell Soup Company \n                                                          Formulating to Avoid Supply Chain Volatility \nPaul Ricciardi is the principal flavorist at the Campbell Soup Company.  He manages all flavor activities for the meals and beverage business\, both internally and with external vendors.  Before Campbell\, Ricciardi spent 20 years in the flavor industry\, working for much of that time with Firmenich and International Flavors Fragrances.   Ricciardi is also a past president of the Society of Flavor Chemists.  \n  \n         3:30 –   3:45 pm                 Q&A \n         4:00 –   4:30 pm                 SFC Business Meeting  \n         4:30 –   5:30 pm                 Happy Hour Reception \n  \nATTENDEE INFORMATION \nMeeting Registration:           Online registration open now. \n                                                          Please click HERE \n                                                          $80.00 Member / Non-member \n                                                          $40.00 Retired/Emeritus/Student w/ID                                             \n                                                         Deadline for online registration is January 13\, 2023. \n  \nSFC Business Meeting:           Business meeting zoom link \n                                                                Meeting ID: 772 984 6892 \n                                                                Passcode: 2BHzj0 \n  \nMeeting/Hotel:                    \nDoubleTree Suites by Hilton Hotel Anaheim Resort                                                                                                             2085 South Harbor Blvd.\, Anaheim\, CA 92802        \nThe rate is $159/night for single or double\, $179 for triple and $199 for quad. \nHere is the room reservation link: Society of Flavor Chemists Courtesy Room Block \nRoom block expires December 28\, 2023. \nCall hotel directly at 714-750-3000 or Hilton reservations website HERE. \nParking:   $25/day self-park URL:https://flavorchemists.com/events/west-coast-meeting-in-anaheim-ca-jan-19-2023-1130am-6pm-pst/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20221117T140000 DTEND;TZID=America/New_York:20221117T160000 DTSTAMP:20260409T114623 CREATED:20221109T082050Z LAST-MODIFIED:20221109T083244Z UID:13543-1668693600-1668700800@flavorchemists.com SUMMARY:BSF & SFC Joint Virtual Meeting - November 17\, 2022 2:00-4:00pm EST DESCRIPTION:The Society of Flavor Chemists and The British Society of Flavourists invites you to join in virtual attendance at our upcoming online presentations talking about taste. \nClick the link below for information about the speakers\, meeting time/date\, and to register for this event.  Registration is free for SFC members. \nBSF and SFC Combined Event 2022 Tickets \n  URL:https://flavorchemists.com/events/bsf-sfc-joint-virtual-meeting/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20221020T113000 DTEND;TZID=America/New_York:20221020T180000 DTSTAMP:20260409T114623 CREATED:20220718T171521Z LAST-MODIFIED:20221007T071544Z UID:12549-1666265400-1666288800@flavorchemists.com SUMMARY:Chicago Meeting - Oct 20\, 2022 11:30am-6:00pm CST DESCRIPTION:458th Meeting of The Society of Flavor Chemists\, Inc. \nThursday\, October 20\, 2022 \nChicago Marriott Northwest \n4800 Hoffman Boulevard\, Hoffman Estates\, IL 60192 \n  \nProposed Agenda \n  \n\n8:00 – 10:00am               SFC Board of Directors Meeting \n\n\n\n10:00 – 11:45am              SFC Board and Committee Chairpersons Meeting \n\n\n\nNoon – 1:00pm                Buffet Lunch \n\n\n\n1:00-1:30pm                     CSA- Jaime Gleason\, Global Head of Flavors & Fragrance Ingredients at Millipore Sigma \n\n\n\n1:30- 2:15pm                     CSA- Grant DuBois PhD\, Chief Scientific Officer at Almendra                                                                                                  Presenting “Novel Flavors with Modifying Properties and Their Use in Foods and Beverages” \n\n\n\n2:15 – 3:00pm                  SFC Business Meeting (members only) – In person and via Zoom \n\n\n\n3:00-3:15pm                     Break \n\n\n\n3:15-3:45pm                      Dr. Brianne Linne PhD\, Postdoctoral Researcher (University of Pennsylvania) &  Dr. Christopher Simons\, Associate Professor\, Sensory Science (The Ohio State University)- Presenting on Mouthfeel Perception (joining via zoom) \n\n\n\n3:45-4:30 pm                    Cesar Contreras\, Business Development Manager at Domino Foods                                                                                      Presenting ASR Distillates as Taste Modulators: Neuroscience\, Technologies and Applications Distillates                                                                     \n\n\n\n4:30-5:00pm                    Mike Kostyo\, Trendologist & Associate Director at Datassential                                                                                               Presenting “Flavor & Ingredient Trends: What’s Winning & What To Watch For” \n\n\n\n5:00-6:00pm                   Cocktail Reception \n\n  \nAttendee Information \nMeeting Registration:              \nIn Person: Online registration open now on Eventbrite HERE \n$80.00 Member / Non member $40.00 Emeritus / Unemployed / Student \nDeadline for online registration is October 19\, 2022 \nVirtual: Zoom Registration HERE   \nMeeting/Hotel:   Chicago Marriott Northwest 4800 Hoffman Boulevard\, Hoffman Estates\, IL 60192 \n\nCall for reservations – T: 847-645-9500 or book directly via the link: \n\nBOOK YOUR GROUP RATE FOR SOCIETY OF FLAVOR CHEMISTS (SFC) \n\nLast day to book with the $130/night discounted rated: Monday\, October 3rd\n\nParking:     \n\nComplimentary On-Site Parking\n450 available spaces\n\n    \n*** Special Notice For Members *** \n  FLAVORCON We have a discount for all SFC members! See below for details. SFC members can click this link to register and after they select “New Registration\,” their unique code: FLVR200SFC will pre-populate.  Then enter your email address and select “Full Conference” as the registration category. Please note the code is not valid on an Expo Hall Only registration. If SFC members register before Oct. 15th\, they will receive $200 off the early-bird rate to receive the best price for their registration! If you or any members have questions about registering\, please contact our Registration Manager\, Marissa Esposito at mesposito@allured.com URL:https://flavorchemists.com/events/chicago-meeting-oct-20-2022-1130am-500pm-cst/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220915T113000 DTEND;TZID=America/New_York:20220915T150000 DTSTAMP:20260409T114623 CREATED:20220718T165450Z LAST-MODIFIED:20220909T195522Z UID:12544-1663241400-1663254000@flavorchemists.com SUMMARY:East Coast Meeting in Montclair\, NJ - Sept 15\, 2022 11:30am-3:00pm EST DESCRIPTION:  \n\n\n\n\n\n  \n457th Meeting of The Society of Flavor Chemists\, Inc. \nThursday\, September 15\, 2022 \nThe MC Hotel \n690 Bloomfield Avenue\, Montclair\, NJ 07042 \n  \n\n\n\n\nAGENDA  \n8:00 – 10:00 am —— SFC Board of Directors Meeting \n10:00 – 11:45 am —— SFC Board and Committee Chairpersons Meeting \nnoon – 1:00 pm —— Buffet Lunch \n1:00 – 1:30 pm —— Chemical Sources Association Speaker – Rachel Serafin\, Global Business Manager\, Smoke Ingredients with Azelis Group\nIn a world environment where consumers are more and more limiting the meat amount in their diets\, looking for plant-based meat substitutes\, BBQ sauce flavors as well as Asian inspired sauces are key elements to truly deliver on meaty taste. \nAzelis\, specialized in producing smoke flavors concentrates for the F&F industry\, will be presenting their line of smoke flavors based on European hardwood\, giving the opportunity to taste different inspiring smoky notes. \n1:30 – 2:00 pm —— SFC Business Meeting (members only). In-person and Zoom options available.  Member voting and welcome of new members. \n2:00 – 3:00 pm —- Presentation by Rahul Siva Research Investigator in the Digitized Taste & Nutrition Lab in Science & Technology division of Givaudan\nThe Role of AI and digital technology in assisting flavorists and the future of flavor creation\nArtificial Intelligence & Digital Technologies are transforming many industries and the food industry is no exception.  While some may see this as a challenge\, to the innovators amongst us who are willing to accept these changes\, it provides new opportunities & opens up new windows of possibilities that was never possible before.  Join us to learn how Flavorists in Givaudan find the perfect balance between art and science.  See expanded abstract and bio below. \n  \nATTENDEE INFORMATION \nMeeting Registration: \nIN PERSON : Online registration open now on Eventbrite. Click here. \n$80.00 Member / Non member \n$40.00 Emeritus / Unemployed / Student \nDeadline for online registration is September 14\, 2022. \nVIRTUAL: Business Meeting ONLY to be held on Zoom from 1:30 – 2 pm. \nRegister for business meeting by CLICKING HERE \nMeeting/Hotel:  \nThe MC Hotel\, 690 Bloomfield Avenue\, Montclair\, NJ 07042 \nCall Marriott Central Reservations to make a room reservation at (973) 329-5522. \nParking: \nThe MC Hotel offers Valet Parking for all guest at a rate of $40.00 per day. The Valley & Bloom Parking Garage is located at 34 Valley Rd\, Montclair\, NJ 07042 if guests would like to self-park & pay at the garage directly. PRICING IS SUBJECT TO INCREASE AT ANY TIME.\nParking for the town of Montclair\, NJ\, including accessible parking\, options can be found here: \n  \nFull abstract and presenter bio\nThe Role of AI and digital technology in assisting flavorists and the future of flavor creation\nPresented by Rahul Siva\nAbstract – Artificial Intelligence & Digital Technologies are transforming many industries and the food industry is no exception. While some may see this as a challenge\, to the innovators amongst us who are willing to accept these changes\, it provides new opportunities & opens up new windows of possibilities that was never possible before. Join us to learn how Flavourists in Givaudan find the perfect balance between art and science. We will talk about how our AI\ntechnology – ATOM (Advanced Tools for Modeling) has helped us solve hundreds of complex challenges ranging from – sugar & salt reduction to make great tasting food that is also healthy\, to reformulating existing recipes to meet organic or all natural certifications\, to delivering authentic dairy or meat alternative products etc. AI can not only help us solve such complex problems\, they can also increase the speed to market and chance of success in the marketplace. We will articulate our belief – that while AI is good at solving problems\, you need to strike the right balance between human intuition and technology to find the best solution.\nBio – Rahul Siva is a Research Investigator in the Digitized Taste & Nutrition Lab in Science & Technology division of Givaudan. A recipient of CEO award in Givaudan\, he has over 15+ years of research experience in using Artificial Intelligence & Machine Learning technologies for Food Science & Chemical Engineering applications. He is the author of 7 peer reviewed publications\, 1 book chapter and has 3 pending patents. Rahul is a frequent reviewer for publications in Nature\, IEEE\, Elsevier as subject matter expert on various topics & has also sat in the organizing committee for international conferences. Rahul has been interviewed by media and his work has featured in CNN\, Food Navigator\, Perfumer & Flavourist Magazine\, America’s Test Kitchen\, Aljazeera Science etc. Rahul is also an honorary ambassador of UNICEF. URL:https://flavorchemists.com/events/east-coast-meeting-in-nj/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220505T090000 DTEND;TZID=America/New_York:20220505T200000 DTSTAMP:20260409T114623 CREATED:20210722T141813Z LAST-MODIFIED:20220405T052958Z UID:12220-1651741200-1651780800@flavorchemists.com SUMMARY:CSA Roundtable & SFC Annual Meeting - May 5\, 2022 9:00am-8:00pm EST DESCRIPTION:**  MEETING NOTICE  ** \n456th Meeting of The Society of Flavor Chemists\, Inc. \nThursday\, May 5\, 2022 \nNewark Liberty International Airport Marriott \n1 Hotel Road\, Newark\, NJ 07114 \n  \nAGENDA \n8:00 – 10:00 am                 SFC Board of Directors Meeting \n10:00 – 11:45 am                SFC Board and Committee Chairpersons Meeting \n 9:00 – 4:00 pm                 Chemical Sources Association Roundtable \nSeparate registration required.  Buffet lunch included. \nInteractive sensory sessions and demonstrations by 26 vendors to the Flavor and Fragrance industries.   Visit http://www.chemicalsources.org for additional information and registration details. \n3:00 – 5:00 pm                 SFC Meeting and Dinner Registration \n4:00 – 5:00 pm                 SFC Business Meeting (members only) – In person and via Zoom \nElection of Officers for 2022-2023 \nChairperson – Chris Williams \nPresident – Cathianne Leonardi \nVice President – Bill Aslanides \nTreasurer – Justin Kozlowski (2nd Term) \nSecretary – TBD (1st Term) \n  \n 5:00 – 6:00 pm                 Cocktail Reception for guests registered for dinner \n 6:00 – 8:00 pm                 Dinner \n7:00 – 7:30 pm                   Presentation by 2022 Jogue Scholarship Award Recipient \nGabriela Rodriguez Suazo from Louisiana State University \nGabriela is a third year PhD student in Nutrition and Food Science.  Prior to academic studies at LSU\, Gabriela received a BS degree in Food Science and Technology at Zamorano University in Honduras.  Gabriela was then hired as an instructor in the Food Science Laboratory at Zamorano before relocating to LSU where she now collaborates for the Flavor and Color course and volunteers at the LSU AgCenter Food Innovation Institute.  At the Food Innovation Institute\, Gabriela assists entrepreneurs with technical assistance in the development of new products. Through the PhD research\, Gabriela has developed a stronger love for flavors and aroma molecules and has focused research on identifying\, quantifying and extracting terpenes from natural sources\, specifically sweet potatoes.  Gabriela’s career goal is to become a Senior Flavorist. \n7:30 – 7:45 pm                  Presentation of Awards and Closing Remarks by the President \n25-year membership \nSteve Askew \nBelayet\, Choudhury\, Ph.D. \nMargaret Dvoretsky \nUsha Manduru \nHarshad Patel \nAlpa Roman \nSamuel Tharpe \nAngel Tse \nDouglas West \nJohn Wright \nMarie Wright \n  \n50-year membership \nCarl Holmgren \nMarion Sudol \n  \n7:45 – 8:00 pm                    Presentation of Golden Blotter Award \n  \nATTENDEE INFORMATION \nMeeting Registration:              \nIN PERSON :   Online registration open now on Eventbrite HERE \n$80.00 Member / Non member \n$40.00 Emeritus / Unemployed / Student \nDeadline for online registration is April 29\, 2022. \n VIRTUAL:    Stream of SFC events only register here on ZOOM \n  \nMeeting/Hotel:   Newark Liberty International Airport Marriott\, 1 Hotel Rd\, Newark\, NJ 07114 \nA limited number of rooms are available at a discounted group rate of $173 plus tax\, per night.  Please book by April 29\, 2022.  Call for reservations 1(800)-228-9290 or (973)-623-0006.  When making the reservation\, please identify yourself as part of The Society of Flavor Chemists group. \n  \nTransportation:    From Newark Airport\, go to baggage claim and use the courtesy phone for the hotel shuttle. \n  \nClick here to download a printable PDF of this notice. \n  \n***** URL:https://flavorchemists.com/events/may-5-2021-csa-roundtable-and-sfc-annual-meeting-tentative/ END:VEVENT END:VCALENDAR