BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Society of Flavor Chemists - ECPv6.15.11//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Society of Flavor Chemists 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:20200308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20201101T060000 END:STANDARD 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 END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20240925T113000 DTEND;TZID=America/New_York:20240925T180000 DTSTAMP:20260409T132200 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:20260409T132200 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:20260409T132200 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:20260409T132200 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:20260409T132200 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:20260409T132200 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:20260409T132200 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:20260409T132200 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:20260409T132200 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:20260409T132200 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:20260409T132200 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:20260409T132200 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:20260409T132200 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:20260409T132200 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:20260409T132200 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:20260409T132200 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:20260409T132200 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:20260409T132200 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 BEGIN:VEVENT DTSTART;TZID=America/New_York:20220421T113000 DTEND;TZID=America/New_York:20220421T180000 DTSTAMP:20260409T132200 CREATED:20210722T141450Z LAST-MODIFIED:20220418T172035Z UID:12218-1650540600-1650564000@flavorchemists.com SUMMARY:Midwest Meeting - April 21\, 2022 11:30am-6:00pm EST DESCRIPTION:* MEETING NOTICE * \n 455th Meeting of the Society of Flavor Chemists\, Inc. \nThursday\, April 21\, 2022 \nOasis Golf Club and Conference Center \n902 Loveland-Miamiville Rd\, Loveland\, OH 45140 \n  \nAGENDA (ALL TIMES ARE LOCAL EST) \n 8:00 – 10:00 am                 SFC Board of Directors Meeting \n 10:00 – 11:45 am                SFC Board and Committee Chairs Meeting \n 11:45 – 1:00 pm                  Meeting Registration \n 11:45  –   1:00 pm               Buffet Lunch \n 1:00 –   2:00 pm                 CSA Presentations \nCSA Presentation #1:  Pia Henzi – Miritz Citrus \nCitrus oil market (specifically orange) and what has been determined to be the the new normal for aldehyde content due to endemic greening in North and South America. Pia will be showing some offerings from Miritz \nCSA Presentation #2:  Lori Sandusky – IFF \nIn depth presentation on Bitter Extracts: Gentian Root\, Cinchona Bark\, Orange Peel\, and Quassia Bark along with their botanical sourcing\, processing\, flavor profiles\, and use in flavors and CPGs. \n2:15 –   2:45 pm                  Stephanie Hunter\, PhD – Monell Center \n                                                   Impact of COVID-19 on taste and smell\, and how lack of taste or smell influence food choice and eating patterns. \n2:45 –   3:15 pm                 Molly Hembree\, MS\, RD\, LD\, Retail Dietitian Coordinator\, Kroger Health \n                                                  Nutritionist perspective on plant-based proteins and the impact COVID has made on consumer food choices \n3:15 –   3:45 pm                 Karen Graves\, Sensory Director – Bell Flavors & Fragrances \n                                                   Taste/Smell loss and it’s impact to Flavor Chemists & Sensory Scientists \n3:45 –   4:15 pm                 William F. Jaggard Scholarship Recipient \nThe 2022 William F. Jaggard Scholarship awarded to Clare Jiang from the University of Illinois Urbana-Champaign.  Clare has shown a clear interest in analytical and flavor chemistry. Clare is in the final year of a Masters degree with research focused on analyzing “the chemistry of previously overlooked and unknown compounds to determine their chemical structures\, aroma characteristics and other chemical properties.” Clare has focused the research on a ‘smoky\, campfire’ odorant found in whisky\, the identification of which will be shared in mid-April 2022. Clare has begun her entry into the flavor & food industry with internships at NewlyWed Foods\, Synergy Flavors and US Foods. Clare developed a strong passion for the industry during her various internships and was inspired to pursue a Master’s degree in Food Science with a focus on flavor chemistry. Clare’s ultimate career goal is to become a Flavorist or Product Developer. \n4:20 –   5:00 pm                 SFC Business Meeting – MEMBERS ONLY   In person and via Zoom \n5:00 –   6:00 pm                 Cocktail Reception \n  \n ATTENDEE INFORMATION \nMeeting Registration:            \nIN PERSON:  Online registration open now. \nPlease go to the EVENTBBRITE LINK or SFC Website to register. \n$80.00 Member / Non member \n$40.00 Retired/Emeritus/Student w/ID \nVIRTUAL REGISTRATION: via Zoom HERE \n  \nMeeting Location:   Oasis Golf Club and Conference Center\, 902 Loveland-Miamiville Rd\, Loveland\, OH 45140 \nAccommodations:                  \nNOTE: There are no reserved rooms for this meeting. \nSome local hotel options to consider include: \nHilton Garden Inn Cincinnati Northeast\, 6288 Tri Ridge Blvd\, Loveland\, OH  45140    Phone: (513) 576-6999 \nHilton Garden Inn Cincinnati/Mason\, 5200 Natorp Blvd\, Mason\, OH  45040     Phone: (513) 204-6000 \nMarriott Cincinnati Northeast\, 9664 S. Mason Montgomery Rd\, Mason\, OH  45040     Phone: (513) 459-9800 \nCourtyard Cincinnati Mason\, 4753 Socialville Foster Rd\, Mason\, OH  45040     Phone: (513) 770-0071 \nVicinity near to CVG airport: \nMarriott Cincinnati Airport\, 2395 Progress Dr.\, Hebron\, KY 41048     Phone: (859) 586-0166 \n***** See you there! ***** URL:https://flavorchemists.com/events/april-21-2022-cincinnati-meeting-tentative/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220310T083000 DTEND;TZID=America/New_York:20220310T140000 DTSTAMP:20260409T132200 CREATED:20210722T140728Z LAST-MODIFIED:20220210T063310Z UID:12216-1646901000-1646920800@flavorchemists.com SUMMARY:SFC/CSA/NAFFS Joint Meeting - March 10\, 2022 8:30-2:00pm PST DESCRIPTION:The Society of Flavor Chemists (SFC) \nChemical Sources Association (CSA) \nand \nNational Association of Flavors and Food-Ingredient Systems (NAFFS) \njoint meeting \nCALIFORNIA ROUNDTABLE \nat the 22nd Annual West Coast Flavor Industry Forum \nThursday\, March 10. 2022 \n8:30 AM – 2:00 PM (PST) \nDelta-Marriott Anaheim Garden Grove \n12021 Harbor Blvd\, Garden Grove (Anaheim)\, CA \n  \nFor more information and registration\, click HERE.  Use this code 4DLWXVFJ when registering to get the member rate. \n  \n  URL:https://flavorchemists.com/events/march-10-2022-sfc-csa-naffs-joint-meeting-tentative/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220224T140000 DTEND;TZID=America/New_York:20220224T170000 DTSTAMP:20260409T132200 CREATED:20210722T140544Z LAST-MODIFIED:20220210T053432Z UID:12214-1645711200-1645722000@flavorchemists.com SUMMARY:Virtual Meeting - February 24\, 2022 2:00-5:00pm EST DESCRIPTION:VIRTUAL MEETING NOTICE\n454th Meeting of the Society of Flavor Chemists\, Inc.\nThursday\, February 24\, 2022 \nCLICK HERE TO REGISTER ON ZOOM \n  \nAGENDA\n(ALL TIMES ARE EASTERN STANDARD TIME) \n2:00 – 3:00 pm  \nNancy E. Rawson\, Ph.D.\nAssociate Director and Vice President\nMonell Chemical Senses Center \nTaste and Smell Loss in the Post-COVID Era: The Changing Face of Flavor Perception \nSudden onset of taste and smell loss was clearly established early in the pandemic as a distinct\, early\nsymptom of COVID-19 infection. While many recover these senses relatively quickly\, extended sensory\nimpairment occurs in a significant proportion of people – even in those who had generally mild symptoms\notherwise. Ongoing smell and taste distortions and hallucinations have a great adverse effect on quality of\nlife. Data are rapidly evolving\, but there is reason to foresee a dramatic and extended shift in flavor\nperception in the millions of people affected. The impact on the consumer population will be to extend the\nrange of sensitivity downward\, increasing the need for product personalization \n  \n3:00 – 3:30 pm \nJohn B. Hallagan\, J.D. Senior Advisor\nFlavor and Extract Manufacturers Association of the US \nCrossroads of Creativity and Regulations: communicating for flavor development \nWe will hear about the safety and regulation of flavors and foods containing added flavors\, and how flavorists\ncan adapt to a changing landscape. Focus will on the labeling of flavored foods and beverages and how\nthis can influence creativity \n  \n3:30 – 4:00 pm \nAri Gastman\nPrincipal Flavorist Global Citrus at Firmenich\n&\nMatt Bambrick\nVice President of Regulatory Affairs at Doehler NA \nOpen forum regarding collaboration of regulatory and flavorists\nWe would like to hear from you. Please send any question prior to the meeting to eastcoast@flavorchemist.org . \nCombining the expertise of a Regulatory Expert and a Senior Flavorist to answer any question you may\nhave related to Flavors and the regulatory landscape. Would appreciate question before the meeting\, but\ncertainly when attending the meeting feel free to bring your questions you want to get answered. Want to\nknow more about TTB or how about labeling of a specific flavor? Curious about what is next for the industry.\nWe are better as an industry when we work and learn together so please help us make this a very collaborative session. \n  \n4:00 – 5:00 pm \nSFC Business Meeting – via Zoom \n  \nATTENDEE INFORMATION\nMeeting Registration:  Online registration open now. \nCLICK HERE TO REGISTER ON ZOOM \nThere is no deadline for online registration. \n  \nSPEAKER BIOS \nNancy E. Rawson\, Ph.D.\nAssociate Director and Vice President\, Monell Chemical Senses Center\nNancy E. Rawson has served as Vice President of the Monell Chemical Senses Center since 2019.  A highly accomplished scientist and leader who returned to the Center in 2016 in the role of Associate Director\, Rawson works closely with Monell’s leadership on strategic and operational plans to  guide Monell’s future.  Rawson’s broad-based experience spans academia and the food\, flavor and nutritional products industries.  After earning a master’s degree in nutrition\, she earned her doctorate in biology from the University of Pennsylvania in 1993. After receiving postdoctoral training at Monell she joined the Center’s faculty\, where she remained for the next 15 years. During this time\, Rawson’s research focused on how diet\, health and\nage affects taste and smell. In 2008\, Rawson left Monell to become chief scientific officer at a nutrigenomics startup. Later\, she served as Senior Director of Basic Research and Innovation at AFB International\, a global pet food ingredient company. She returned to Monell in 2016 to assume oversight of Monell’s long-standing corporate partnership program\, with a focus on helping Monell’s industry partners translate the Center’s basic research into beneficial real-world applications. \nJohn B. Hallagan\, J.D. Senior Advisor\nFlavor and Extract Manufacturers Association of the United States\nJohn Hallagan serves as Senior Advisor to the Flavor and Extract Manufacturers Association of the UnitedStates (FEMA)\, and in that capacity provides legal\, regulatory\, and scientific services to the association and its members.  Mr. Hallagan has served FEMA in a variety of capacities during his forty-two years of service.  He served as a staff scientist from 1979-1992 and as an associate attorney from 1985-2000. He served as Scientific Director for FEMA from 1992-2000 during which time the flavor industry initiated several major scientific programs to expand the activities of the FEMA Expert Panel\, and to work towards a global open positive list of flavoring substances.  He served as General Counsel from 2000-2017.  In addition to currently serving as Senior Advisor to FEMA\, Mr. Hallagan also serves as Legal Advisor to the FEMA Expert Panel.  He has published extensively on the topics of flavor safety and regulation\, the GRAS concept\, and the FEMA GRAS program.  Mr. Hallagan has made numerous invited presentations to the Food and Drug Administration\, the American Chemical Society\, the National Academy of Sciences\, the Institute of Food Technologists\, the American Industrial Hygiene Association\, the Food and Drug Law Institute\, and others. \nAri Gastman\nPrincipal Flavorist Global Citrus\, Firmenich\nCreates winning flavors for beverages\, alcoholic beverages\, and more.  Ari’s 23 years of experience includes leadership roles at Kerry and Virginia Dare Extract Co.  He serves as the current chair of FEMA’s Alcohol Subcommittee. \nMatt Bambrick\nVice President of Regulatory Affairs\, Doehler North America\nEnsuring regional compliance for Doehler’s locally and globally produced portfolio of products.  Matt’s 16 years of experience includes various regulatory and leadership roles with both Kerry and Doehler.  In addition to Matt’s role at Doehler\, he is actively involved with FEMA and IACM. \n  URL:https://flavorchemists.com/events/february-24-2022-zoom-virtual-meeting-tentative/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220127T120000 DTEND;TZID=America/New_York:20220127T173000 DTSTAMP:20260409T132200 CREATED:20210722T140403Z LAST-MODIFIED:20220106T051622Z UID:12212-1643284800-1643304600@flavorchemists.com SUMMARY:West Coast Meeting - January 27\, 2022 12:00pm-5:30pm PST DESCRIPTION:❖ MEETING NOTICE ❖ \n453rd Meeting of the Society of Flavor Chemists\, Inc. \nThursday\, January 27\, 2022 \nDoubleTree Suites by Hilton Hotel Anaheim Resort \n2085 South Harbor Boulevard \nAnaheim\, CA 92802 \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 –  12:00 pm              Meeting Registration \n12:00 – 1:00 pm                 Lunch \n1:00 – 1:45 pm                    CSA Presentation:  Jay Klosterman\, Givaudan \n\nBiotechnology Boom:  Trend or Revolution  for the Flavour Industry\n\nJay Klosterman is a 16 year veteran of Givaudan and has worked across various business segments\, ranging from Vanilla to Citrus to Biotechnology. Jay holds a Bachelor’s degree and Master’s degree in Chemical Engineering from the University of Dayton. In his current role as the Commercial Innovation Director of GFI\, Jay leads the Marketing\, Technical Innovation\, and Program Management teams in driving our comprehensive\, value-added ingredient offering into the market. Jay has a passion for helping customers move from innovative ideas to successful commercialization and is delighted to share his expertise. \n1:45 – 2:15 pm                 Christine Bunting\, Director of Food Applications\, Perfect Day Foods \n\nPrecision Fermentation of Dairy Protein\, Process Review and Usage Considerations\n\nChristine Bunting received her Master of Science Degree in Food Science from The University of Wisconsin\, Madison. She later received a Master of Jurisprudence Degree in Global Food Laws and Regulations from Michigan State University. Christine started her career in confectionery with M&M/Mars and is currently Sr. Director of Food Applications at Perfect Day; a manufacturer of “animal-free” whey protein via precision fermentation. She manages a team of 16 scientists who do everything from protein functionality characterization to finished product development and technical sales support. Having also worked for Nabisco\, ConAgra and Rich Products and Clif Bar\, Christine has a total of 30 years of food industry experience. \n2:15 – 2:45 pm                 Angela Barron\, Head of New Ventures\, Perfect Day Foods \n\nTechnical Fungal Microflora\n\nAngela Barron received her Bachelor’s Degree in human ecology from the College of the Atlantic and a Master of Arts in critical theory from California College of the Arts. She is passionate about the future of animal-free dairy and is driving Perfect Day to its vision of building a more equitable\, resilient\, and diverse food system for all of us. \n2:45 – 3:00 pm                 BREAK \n3:00 – 3:45 pm                 Shelby Guillen\, USDA/AMS/Fair Trade Practices Program \n\nBioengineered Products and Labeling\n\nShelby Guillen is an Agricultural Market Specialist\, Research/Rulemaking Branch\, Food Disclosure and Labeling Division (FDLD) of the USDA/AMS/Fair Trade Practices Program. She will be discussing BE Foods\, labeling\, and how that will be impacting food and flavor companies in the new ruling effective January 2022. \n3:45 – 4:00 pm                  Q & A \n4:00 – 4:30 pm                SFC Business Meeting – In person and via Zoom HERE \n4:30 – 5:30 pm                 Happy Hour Reception \n  \n\n\n\nATTENDEE INFORMATION \nMeeting Registration: Online registration open now. \nPlease go to the EVENTBBRITE LINK to register. \n$80.00 Member / Non member \n$40.00 Retired/Emeritus/Student w/ID \nDeadline for online registration is January 22\, 2022. \n\n\n\nMeeting/Hotel: \nDoubleTree Suites by Hilton Hotel Anaheim Resort \n2085 South Harbor Blvd. \, Anaheim\, CA 92802 \nNOTE: There is no reserved block of rooms for this meeting. \nCall hotel directly at 714-750-3000 or Hilton reservations website HERE. \nParking: $25/day self-park \n\n\n\nPlease note\, we are following the current CDC guidelines for COVID-19. \nCDC Guidelines: CDC recommends that all people\, including the fully vaccinated\, wear masks indoors in public places with “high” or “substantial” COVID-19 transmission rates. Fully vaccinated people should not visit private or public settings if they have tested positive for COVID-19 in the prior 10 days or are experiencing COVID-19 symptoms. Fully vaccinated people should continue to follow any applicable federal\, state\, local\, tribal\, or territorial laws\, rules\, and regulations. \nAnaheim and Orange County require face coverings in public in accordance with California guidelines The order applies to all residents and those working in or visiting Anaheim. \nSFC is requiring that masks be worn during our business meeting and will be following all hotel and state requirements and recommendations. URL:https://flavorchemists.com/events/january-27-2022-anaheim-meeting/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20211118T140000 DTEND;TZID=America/New_York:20211118T160000 DTSTAMP:20260409T132200 CREATED:20210813T021044Z LAST-MODIFIED:20211103T182816Z UID:12258-1637244000-1637251200@flavorchemists.com SUMMARY:SFC & BSF Joint Virtual Meeting - November 18\, 2021 2:00-4:00pm EST DESCRIPTION:Date:  November 18\, 2021 \nTime:  7:00 pm UK time / 2:00 pm EST \nBritish Society of Flavourists & Society Of Flavor Chemists Joint Meeting \nVirtual Meeting via Zoom \n  \nThe Sensomics Approach: Elucidating the Importance of Single Chemical Constituents in Food Aroma Profiles and Beyond \nUniv. Prof. (em.) Dr. Peter Schieberle Faculty of Chemistry\, Technical University Munich \nNumerous consumer surveys confirm that the main drivers of food acceptance are aroma and taste\, thus being the main attributes in any given food determining differences in the flavor signatures. Let’s focus on aroma: What makes a food smell good? It is well established today that during food consumption\, a certain set of volatile constituents induces a pattern of neural activity in the olfactory bulb located in the nasal cavity. The complex neural patterns generated at the odorant receptor sites are finally “translated” by our brain into a simple perception telling us\, for example\, the aroma quality of fruit juices. However\, since the overall aroma profile of juices is significantly influenced by (i) the fruit variety\, (ii) the processing conditions or (iii) the storage\, there is a clear need to first understand the aroma signature of the respective fresh product(the gold standard) on the molecular level. Therefore\, only analytical methods based on bioactivity guided approaches will finally be able to suggest key aroma molecules for a reliable assessment of food quality\, and more important to improve the overall aroma profile of a given product e.g.\, by optimizing industrial processes. In the past four decades\, the Sensomics approach\, formerly called molecular sensory science\, was developed by our group aimed at decoding the aroma signature of foods\, i.e.\, the exact quantitative ratio of the set of key aroma compounds causing the aroma perception at the odorant receptor level. As part of the approach\, the analytical data are finally confirmed by re-engineering the respective food aroma on the basis of the quantitative data exactly displaying the natural concentrations in the food itself. Using pineapple juice as an example\, in the first part of the talk the approach how to characterize complex aromas by breaking down the overall aroma sensation into single “molecular” odor responses will be presented. Clarification of a thermally induced off flavor formation in pineapple juice and molecular reasons for aroma losses during storage of NFC orange juice will be shown. In the second part of the talk\, data on systematic structural modifications in selected key food odorants aimed at characterizing important odotopes\, and results on the fate of aroma compounds in the human body beyond perception in the nasal cavity will be discussed. In the last part of the lecture\, briefly a new Sensomics based method\, assigned as “machine smelling”\, will be presented on red wine aroma compounds without the need of GC/olfactometry. This method will make it possible in the future to detect\, quantitate and select key food odorants with a single analytical platform. \nDigitizing Olfaction: Predicting Odor Character from Molecular Structure \nJoel D. Mainland\, Adjunct Assistant Professor\, Department of Neuroscience\, University of Pennsylvania \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. \nDr. Joel Mainland earned a Ph.D. in neuroscience from UC Berkeley\, where he studied the effects of sniffing on olfactory perception. He then worked at Duke University where he studied the molecular biology of human olfactory receptors.  He is now an Associate Member at the Monell Chemical Senses Center\, where his laboratory examines the relationship between molecular structure and olfactory perception. \n  \nFree for SFC and BSF members \nRegistration is being handled by the BSF on Eventbrite\, where there is an SFC ticket to register under. After that\, you will eventually be guided to register for the ZOOM presentation in order to participate virtually. The presentation will ultimately take place on the ZOOM platform. \nYOU MUST REGISTER ON BOTH EVENTBRITE AND ZOOM following this process: \n\nBegin registration at this HERE AT THIS LINK.  You should use the email address you have on account with Eventbrite.\nOnce registered\, you will receive an Eventbrite confirmation email which will provide you with a button stating VIEW THE EVENT.  Please click on that to continue.\nThat action will take you to an event summary page with an orange button on lower left stating JOIN NOW\, which will take you on to register for the ZOOM meeting.  Complete that registration.\n\nPlease note that the time listed is for 2 pm Eastern Standard Time (EST). \n  \n  URL:https://flavorchemists.com/events/november-18-2021-virtual-meeting-tentative/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20211021T130000 DTEND;TZID=America/New_York:20211021T170000 DTSTAMP:20260409T132200 CREATED:20210722T140123Z LAST-MODIFIED:20211013T042013Z UID:12210-1634821200-1634835600@flavorchemists.com SUMMARY:Chicago Meeting - October 21\, 2021 1:00-5:00 pm CST DESCRIPTION:MEETING NOTICE \n  \n452nd Meeting of the Society of Flavor Chemists\, Inc. \nThursday\, October 21\, 2021 \nChicago Marriott Suites Downers Grove \n1500 Opus Place Downers Grove\, Illinois 60515 \n  \nAGENDA – (NOTE: TIMES HERE ARE CST LOCAL TIME) \n  \n              8:00 – 10:00                 SFC Board of Directors Meeting \n            10:00 – 11:45                   SFC Board and Committee Chairs Meeting \n            11:00 – 11:45                    Meeting Registration \n            11:45 –   1:00                    Buffet Lunch \n  \n 1:00 – 4:15 pm    Treats in Challenging Times \n 1:00 – 1:45 pm    CSA Speaker – Bittersweet:  How the Turbulent Industry Changes Have Altered a Growing Candy Market \n\nDanielle Berrigan\, Thomas Lauzurica\, Luke Roddy from Berje\n\n1:45 – 2:30 pm   Functional Delivery System and Flavor Challenges in Confectionary \n\nBill Pullia\, President of FCI\n\n2:30 – 2:45 pm  Break \n2:45 – 3:30 pm   Covid-19: A spotlight on the Chemical Senses \n\nValentina Parma\, Ph.D. Assistant Director Monell Chemical Senses Center\n\n3:30 – 4:15 pm   Consumer Demographics and Trends in Confectionary \n\nMarcia Mogelonsky\, Ph.D. Director of Insight\, Mintel Food and Drink\n\n4:15 – 5:00pm     SFC Business Meeting \n5:00 – 6:30pm      Reception \n  \nATTENDEE INFORMATION \nMeeting Registration:       In person Eventbrite registration opens on October 6\, 2021 \nCLICK THIS LINK TO REGISTER \n$80.00  Member / Non member \n$40.00  Emeritus / Unemployed / Student \nDeadline for online registration is October 20\, 2021. \n  \nMeeting/Hotel:                    \nChicago Marriott Suites Downers Grove \n1500 Opus Place Downers Grove\, Illinois 60515 \n(630) 852-1500 \n\nGROUP RATE = $109 USD per night\n\nClick this link to  Book your group rate for The Society of Flavor Chemists \nNOTE: Last Day to Book Rooms: Tuesday\, October 11\, 2021 \n  \nZOOM REGISTRATION FOR VIRTUAL PRESENTATION: \n The meeting is scheduled to be streamed virtually.  To register for virtual attendance on Zoom platform\, \nCLICK THIS LINK \n  \nFor questions\, please contact secretary@flavorchemist.org. \n  \n  URL:https://flavorchemists.com/events/october-28-2021-chicago-meeting/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210930T150000 DTEND;TZID=America/New_York:20210930T170000 DTSTAMP:20260409T132200 CREATED:20210722T135747Z LAST-MODIFIED:20210928T150141Z UID:12208-1633014000-1633021200@flavorchemists.com SUMMARY:September 30\, 2021 – Zoom Virtual Meeting DESCRIPTION:Educational Meeting of The Society of Flavor Chemists\, Inc. \nThursday\, September 30th\, 2021\, 3:00 – 4:45 PM EST \n  \nRegister in advance for this meeting: \nCLICK HERE TO REGISTER ON ZOOM \nAfter registering\, you will receive a confirmation email containing information about joining the meeting. This will strictly be an educational meeting.   There is no deadline for registration.  For questions or assistance\, contact Bill Aslanides @ secretary@flavorchemist.org. \n  \nAGENDA \n3:00 – General updates and discussion \n3:10 – Speaker – Gary Reineccius Ph.D. – Emeritus Professor in the Department of Food Science and Nutrition at the University of Minnesota – Presenting Flavor Encapsulation  He has been actively involved in flavor research for more than 51 years. During this time he has published over 250 research articles. Dr. Reineccius has spent sabbatical leaves with Fritzsche Dodge and Olcott (New York\, flavor creation and encapsulation)\, Nestle (Switzerland\, process flavors) and Robertet S.A. (France\, taste modifiers and encapsulation). Dr. Reineccius has taught courses in Food Processing\, Food Chemistry\, Food Analysis\, and Flavor Chemistry and Technology. He has written a college textbook on food flavors: the second edition of this book became available in 2006 and is the only textbook in the flavor area which combines both flavor chemistry and technology (currently being revised). He also has authored the Source Book of Flavors. Dr. Reineccius’ achievements have been recognized by numerous local and international organizations and industry. His current research focus is on flavor encapsulation and flavor interactions with proteins. Gary will provide a quick review and an update on flavor encapsulation research. \n3:45 – Speaker – William van Dongen Ph.D. – Co-Owner VCF – Presenting VCF online database \nWilliam van Dongen is holding a PhD in organic and analytical chemistry. He has more than 30 years of experience in the food and pharma industry as an analytical chemist. During this time\, he gained a broad experience in characterization and identification of unknown compounds in complex mixtures. He worked for almost 15 years at TNO in Zeist\, The Netherlands where the VCF database was initiated by the late dr. Weurman in 1963. At TNO\, he was several years responsible for the analytical flavour and fragrance group and was involved in the development of an analytical platform to unravel complex carbohydrate mixtures in baby food\, mother’s milk and others. The carbohydrate platform was successfully applied to the infant nutrition constituent galacto-oligosaccharide (GOS) to obtain the FDA status: Generally Recognized As Safe (GRAS). He was also leading a large project on the identification of critical odour and flavour compounds in cognac and beer. In December 2019\, William purchased the VCF-online database together with Bert Wiggers. \nVCF Online (www.vcf-online.nl) – The most extensive scientific database of odours and flavours in foods  The VCF Volatile Compounds in Food database lists more than 870 food products. Products are clustered in product groups\, such as Seafood\, Vegetables or Fruits. Moreover\, product categories are given\, i.e. combinations of two or more products which can be products belonging to the same family of plant products or materials (for instance all citrus product and Caraway root\, seed and herb)\, products which have undergone different processing steps (like raw\, cooked and fried potatoes) or from different raw materials (like cow milk and goat milk). \nAll the information mentioned above is deduced from scientific literature. The VCF database contains in total almost 6400 literature references. These citations are given per product or product category. For each product its identified volatile compounds are given. The concept of product category offers the possibility to aggregate the data for all products within a product category. For instance\, to aggregate all volatile compounds in all citrus products. Also\, the data for the occurrence of a specific compound in all products within the database can be shown in a more convenient survey. In excess of 9\,900 volatile compounds\, listed by product\, are grouped in 18 chemical classes\, such as hydrocarbons\, aldehydes\, esters\, acids\, etc. \nWe require that every compound in our database must have been identified by at least two methods\, for instance by retention time and mass spectrum. Quantitative data are provided if they are available. If necessary\, these data were recalculated to the same units. More than 140\,000 occurrences are found and registered in the VCF database.\nFor each individual compound additional information is given\, such as CAS registry number\, molecular weight and formula\, FLno (EU-Flavis number) and FEMA (GRAS) number and a list of synonyms. Also\, molecular structures are shown when available. Over 26\,000 synonyms are known. All Fema/GRAS numbers (2\,916) and their synonyms and the EU-Flavis (Flavouring Information System) data (2\,646) are included. \nIn this presentation\, William van Dongen\, director content of the VCF-online database will explain what kind of information is present in the database\, how VCF-online can be used and how to find the required information effectively. He will demonstrate the capabilities of VCF-online using specific examples. \n4:30 – Closing comments – Chris Williams\, SFC President URL:https://flavorchemists.com/events/september-30-2021-zoom-virtual-meeting/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210909T080000 DTEND;TZID=America/New_York:20210909T180000 DTSTAMP:20260409T132200 CREATED:20210722T132428Z LAST-MODIFIED:20210804T130037Z UID:12198-1631174400-1631210400@flavorchemists.com SUMMARY:September 9\, 2021 – In conjunction with the CSA Roundtable DESCRIPTION:September 9\, 2021 – In conjunction with the CSA Roundtable (separate registration required) \nNewark Liberty Airport Marriott \n1 Hotel Road\, Newark\, NJ 07114 \n\nCall for reservations – T: (973) 623-0006 or (800) 228-9290\nMention Chemical Sources Society (CSA) for the group rate of $184/night\n\nBook your group rate for CSA Round Table \n  \nSFC Meeting Agenda \n8:00-10:00 AM           SFC Board of Directors Meeting \n10:00-11:45 PM           SFC Board and Committee Chairpersons Meeting \n9:00am-4:00 PM        CSA Roundtable \nSeparate registration required.  Interactive sensory sessions and demonstrations by vendors to the Flavor and Fragrance  industries.  Visit http://www.chemicalsources.org for additional information and registration details. \n3:00-4:30 PM               SFC Meeting Registration \n4:30 – 5:30 PM             SFC Business Meeting \n5:30-6:30PM                Cocktail reception with hors d’oeuvres \n  \nATTENDEE INFORMATION \nPlease register to be counted. There is no registration fee for this meeting. We want to welcome everyone who can make it in person with cocktail and hors d’oeuvres for a fun social hour and networking. \nhttps://www.eventbrite.com/e/sfc-cocktail-party-at-csa-roundtable-tickets-164179803211 \n  \nFor those who cannot attend the business meeting in person\, you can attend virtually. \nClick Here for Zoom Registration \n  \nPlease note\, we are following the current CDC guidelines on COVID-19. \nMarriott is requiring masks for all guests in common areas at this time.  \n\nNewark\, NJ is located in Essex County which is currently classified as a ‘substantial” COVID-19 transmission rate. \nSFC is requiring that masks be worn during our business meeting and will be following all future hotel and state requirements and recommendations. \nCDC Guidelines: \nCDC recommends that all people\, including the fully vaccinated\, wear masks indoors in public places with “high” or “substantial” COVID-19 transmission rates. \nFully vaccinated people should not visit private or public settings if they have tested positive for COVID-19 in the prior 10 days or are experiencing COVID-19 symptoms. Fully vaccinated people should continue to follow any applicable federal\, state\, local\, tribal\, or territorial laws\, rules\, and regulations. \n\n \n\n  URL:https://flavorchemists.com/events/september-9th-2021-in-conjunction-with-the-csa-roundtable/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210610T170000 DTEND;TZID=America/New_York:20210610T190000 DTSTAMP:20260409T132200 CREATED:20210602T200157Z LAST-MODIFIED:20210603T031700Z UID:12139-1623344400-1623351600@flavorchemists.com SUMMARY:Virtual Meeting - 450th SFC Business Meeting DESCRIPTION:VIRTUAL MEETING NOTICE\n450th Business Meeting of The Society of Flavor Chemists\, Inc.\nThursday\, June 10\, 2020\n5:00-7:00 PM EST \nRegister in advance for this meeting:\nCLICK HERE TO REGISTER ON ZOOM \nAfter registering\, you will receive a confirmation email containing information about joining the meeting.\nThis is going to be a virtual business meeting. We need at least 30 certified members in attendance in order to officially hold this business meeting.\nPlease register to attend the Zoom Meeting via the invitation link above to verify your credentials to join. \nAGENDA\n Presentation and voting of new members and upgrades\n SFC Board and Committee Updates\n President’s Annual Report\n Election of Officers for 2020-2021\n • Paul Ricciardi for Chairperson\n • Chris Williams for President\n • Cathianne Leonardi for Vice President\n • Bill Aslanides for Secretary (2nd term)\n • Justin Kozlowski for Treasurer (1st term) \n Presentation of Membership Awards\n • 25-year Membership Award\n o Phillip Russell\n o Susan Lerner\n o Carmelita Ventura-Perez\n o Lowell Sanker\n o Jorge Kalafatic\n o Mary Foster (Past President 2015-2016)\n o Mary Maile\n o Gary Raab (Past President 2012-2013)\n o Kathleen McNamara \n • 50-year Membership Award\n o no 2021 recipient \n • Golden Blotter Award\n o Leslie L. Blau \nATTENDEE INFORMATION\nMeeting Registration: Online registration open now. Please register via the\nlink provided. Zoom link also available on the SFC Website. https://flavorchemists.com \nMeeting ID: 982 3855 9337 \nFor questions or assistance\, contact Bill Aslanides @ secretary@flavorchemist.org.\nThere is no deadline for online registration URL:https://flavorchemists.com/events/virtual-meeting-450th-sfc-business-meeting/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210428T160000 DTEND;TZID=America/New_York:20210428T173000 DTSTAMP:20260409T132200 CREATED:20210423T064819Z LAST-MODIFIED:20210423T071039Z UID:12090-1619625600-1619631000@flavorchemists.com SUMMARY:Virtual Meeting - 449th SFC Business Meeting DESCRIPTION:VIRTUAL MEETING NOTICE\n449th Business Meeting of The Society of Flavor Chemists\, Inc.\nWednesday\, April 28th\, 2021\, 4:00 -5:30 PM EST \nAs we pass the one-year mark of Covid-19 restrictions to life as we knew it\, we would like to take time together and pause to discuss how we have addressed this pandemic as an industry and\, more specifically\, as flavorists. Our President\, Paul Ricciardi\, will direct a discussion in which we will all be able to share our experiences. Please see the agenda on this notice and contact Paul if you would like to take on a part of the meeting with a personal story of your own. \nTo that end\, we will stay on track with our virtual meeting calendar and prepare for a meeting next week. The details are all below\, including the link to the ZOOM meeting and the agenda. We will be sharing minutes for approval in a last meeting update before the meeting. \nOur March meeting welcomed one new member and provided us with two excellent presentations regarding TTB formulation and the Hard Seltzer market. \nLooking forwards to seeing everyone at the meeting. \nBill Aslanides\nSFC Secretary 2020-2022 \nRegister in advance for this meeting: \nCLICK HERE TO REGISTER ON ZOOM \nAfter registering\, you will receive a confirmation email containing information about joining the meeting. \nThis is going to be a virtual business meeting. We need at least 30 certified members in attendance to officially hold this business meeting. \nPlease register to attend the Zoom Meeting via the invitation link above to verify your credentials to join. \nAGENDA \n* 4:00 – Business Meeting\nPresentation and voting of new members and upgrades\nSFC Board and Committee Updates \n* 4:30 – “A Flavor Chemist’s Guide to Surviving a Pandemic” \nThe past year has been difficult for all of us. During the pandemic we all had to develop new ways of working with each other and our customers. The SFC Board would like to hear about your experiences managing your work with the COVID-19 restrictions. Some topics may include: \n1. Continuation of providing tastes associated with comfort in the global food web\n2. Addressing supply chain issues as they arise with a focus on keeping our CPG partners in operation while maintaining/enhancing secondary suppliers\n3. Re-imagining customer interactions in product development and co-creation\n4. Delivering deliciousness in foods that promote health & wellness\n5. Self-care throughout the community and exchange of information to keep our SFC membership physically & mentally healthy \nIf you would like to give an informal 5 minute talk on your experience during the meeting please email Paul Ricciardi at president@flavorchemist.org. There will also be time for an open discussion as well. \nATTENDEE INFORMATION\nMeeting Registration: Online registration open now. Please register via the\nlink provided. Zoom link available on the SFC Website. https://flavorchemists.com \nFor questions or assistance\, contact Bill Aslanides at secretary@flavorchemist.org.\nDeadline for online registration is April 27\, 2021 URL:https://flavorchemists.com/events/virtual-meeting-449th-sfc-business-meeting/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210304T153000 DTEND;TZID=America/New_York:20210304T173000 DTSTAMP:20260409T132200 CREATED:20210219T220621Z LAST-MODIFIED:20210219T220621Z UID:11964-1614871800-1614879000@flavorchemists.com SUMMARY:Virtual Meeting - 448th SFC Business Meeting DESCRIPTION:VIRTUAL MEETING NOTICE \n448th Business Meeting of The Society of Flavor Chemists\, Inc. \nThursday\, March 4\, 2021\, 3:30 -5:30 PM EST \n  \nRegister in advance for this meeting: \nCLICK HERE TO REGISTER ON ZOOM \nAfter registering\, you will receive a confirmation email containing information about joining the meeting. \nThis is going to be a virtual business meeting. We need at least 30 certified members in attendance to officially hold this business meeting. \nPlease register to attend the Zoom Meeting via the invitation link above to verify your credentials to join. \nAGENDA \n\n3:30 – Business Meeting\n\nPresentation and voting of new members and upgrades\n\nNew Members and Upgrades\n\n\nSFC Board and Committee Updates\n\n\n\n\n4:00 – Speaker – Colleen Sabiel\, Senior Regulatory Manager/Flavor Advocacy at The Coca-Cola Company presenting TTB FLAVOR UNFITNESS – A REGULATORY PERSPECTIVE. \n\nColleen is responsible for evaluating the impact of the changing global flavor regulations and leading the development and implementation of flavor regulatory policies. \nPrior to her current position\, Colleen spent 8 years in regulatory roles in the flavor industry specializing in global flavor regulations and U.S. Tax and Trade Bureau (TTB). She is an active member of the Flavor and Extract Manufacturers Association (FEMA)\, holding leadership positions on the Consumer Product Companies and Regulatory Affairs Committees. Colleen holds a Bachelor of Science degree in Nutritional Sciences from Rutgers University and a Master of Jurisprudence degree in Global Food Law from Michigan State University College of Law. \nThis session will provide an overview of the U.S. TTB non-beverage requirements\, unfitness criteria for flavors\, and an update on FEMA Alcohol subcommittee working group activities. Additionally\, the presentation will address the benefits of collaboration between flavorist and regulatory teams. \n\n4:45 – Speaker – Jennifer Ritschard\, Optimization Product Developer at Boston Beer Company presenting THE RISE OF HARD SELTZERS. \n\nJennifer in her role works on non-beer brands for the Boston Beer Company and previously has worked under Kent Zeller as an apprentice flavorist at Shanks extracts and has also worked at Campbells Soup\, The Hershey Company\, and Hanover Foods. Jennifer has a B.S. in Food Science from Penn State University. \nHard seltzers seemed to show up overnight and when it did everybody wanted to create their own.  In this presentation we will go over what draws people to these beverages\, what type of flavors are showing up\, the challenges of flavoring hard seltzer applications\, and where they might be headed in the future. \n  \nATTENDEE INFORMATION \nMeeting Registration: Online registration open now. Please register via the link provided. \nZoom link available on the SFC Website. https://flavorchemists.com \nFor questions or assistance\, contact Bill Aslanides at secretary@flavorchemist.org. \nDeadline for online registration is March 3\, 2021. URL:https://flavorchemists.com/events/virtual-meeting-448th-sfc-business-meeting/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210128T153000 DTEND;TZID=America/New_York:20210128T173000 DTSTAMP:20260409T132200 CREATED:20210119T222035Z LAST-MODIFIED:20210119T223328Z UID:11921-1611847800-1611855000@flavorchemists.com SUMMARY:Virtual Meeting - 447th SFC Business Meeting DESCRIPTION:VIRTUAL MEETING NOTICE \n447th Business Meeting of The Society of Flavor Chemists\, Inc. \nThursday\, January 28\, 2021\, 3:30 -5:30 PM EST \n  \nRegister in advance for this meeting: \nCLICK HERE TO REGISTER ON ZOOM \nAfter registering\, you will receive a confirmation email containing information about joining the meeting. \nThis is going to be a virtual business meeting. We need at least 30 certified members in attendance to officially hold this business meeting. \nPlease register to attend the Zoom Meeting via the invitation link above to verify your credentials to join. \nAGENDA \n\n3:30 – Business Meeting\n\nPresentation and voting of new members and upgrades\n\nAlexandra Nicoletti- Robertet – APPRENTICE\nLee Bussinger- Pepsico APPRENTICE\nAaron Kamimura- Blue California APPRENTICE\n\n\nSFC Board and Committee Updates\n\n\n\n\n4:00 – Speaker – Angelica Iobbi – May 2020 William F. Jaggard Memorial Scholarship Winner – “The role of esters and thiols in white wine and their interaction in the formation of tropical fruit aroma”\n\nAngelica Iobbi is pursuing her Ph.D. under the supervision of Dr. Elizabeth Tomasino at Oregon State University. She is a Food Scientist\, and her work investigates the cause of fruity aromas in white wine. Her current studies involve the adaptation of a novel sensory methodology\, identification of esters\, monoterpenes and volatile thiols using the GC and HPLC\, and the effects of specific aroma families to tropical fruit aroma causation. She has a passion for flavor chemistry and seeks to work as a food and flavor developer. \n\n4:45 – Speaker – Yara Benavides – May 2020 Jogue Inc. Scholarship Winner – “The characterization of off-aroma compounds inherent to the plant\, through the isolation processes for pea protein.”\n\nYara is a PhD Candidate in Food Science under Dr. Gary Reineccius at the University of Minnesota – Twin Cities. Her doctoral research is focused on the characterization of off-aroma compounds inherent to the plant\, through the isolation processes (e.g. pH precipitation and salt solubilization) for pea protein.  Prior to joining the University of Minnesota\, Yara served as an Instructor and Researcher at the Corporacion Universitaria Lasallista in Colombia and as a Project Manager in Food Application at Naturex S.A in France. Yara holds a Bachelor’s degree in Food Engineering from Corporacion Universitaria Lasallista and a Master’s degree in Food and Health from UniLasalle in France. \n  \nATTENDEE INFORMATION \nMeeting Registration: Online registration open now. Please register via the \nlink provided. Zoom link available on the SFC Website. https://flavorchemists.com \nFor questions or assistance\, contact Bill Aslanides @ secretary@flavorchemist.org. \nDeadline for online registration is January 27\, 2021. URL:https://flavorchemists.com/events/virtual-meeting-447th-sfc-business-meeting/ END:VEVENT END:VCALENDAR