SFC Symposium 2024: Full Schedule

Hotel Room Information:
We have a block of rooms at a discounted rate available:
https://group.hilton.com/rp53hq

NOTE: Hotel Reservations must be made before 9/24/24

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7:00am EDT

Breakfast Buffet

Tuesday October 22, 2024 7:00am - 8:30am EDT

Foyer - Pavillion

Tuesday October 22, 2024 7:00am - 8:30am EDT
Foyer - Pavillion

8:30am EDT

Welcome Message

Tuesday October 22, 2024 8:30am - 9:00am EDT

Pavillion

Welcome message and event housekeeping details will be shared.

Speakers

John M Baughman

Sr. Director and Principal Flavorist, ADM

Tuesday October 22, 2024 8:30am - 9:00am EDT
Pavillion

about John Baughman earned his B.S. Degree in Biochemistry from Indiana University and his M.B.A. from Xavier University’s Williams College of Business. He trained at Procter & Gamble and has enjoyed being a Certified Flavor Chemist in the SFC since 2007. He has held Flavor Creation leadership positions at Flavor Systems International (Cincinnati, OH), Mane, Inc. (Lebanon, OH), and is now the Principal Flavorist and Senior Director for the North American Beverage Business Unit at ADM (Erlanger, KY).

9:00am EDT

Importance of Customer-Focused Innovation to Drive industry Growth

Tuesday October 22, 2024 9:00am - 9:30am EDT

Pavillion

Product development timelines continue to condense as our customers accelerate their drive for new innovation. In a GLP-1 agonist, Post-COVID, social-media-driven environment, how do food companies respond to ever-changing influences? How do we navigate customer interactions differently at small, midsize, and large corporations…or do we? And how do we address consumer trends toward healthy, functional food while acknowledging that taste will always be more important than anything else?

Speakers

Vince Macchiocchi

CEO, Florida Food Products

Tuesday October 22, 2024 9:00am - 9:30am EDT
Pavillion

9:30am EDT

New Dimensions on the Biology of Taste

Tuesday October 22, 2024 9:30am - 10:15am EDT

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From genetics to AI, the field of receptor biology is advancing rapidly. New insights into receptor mechanisms responsive to salt, sour and alkaline stimuli are answering old questions and presenting new ones. Meanwhile, the application of advanced mathematical modeling and optogenetic techniques is deepening our understanding of how sweet, bitter and umami taste chemicals are detected and can be modulated. New cellular and genetic models have led to more effective taste modulators and greater insight into the biological and environmental factors altering taste function. Widespread loss of taste and smell resulting from the SARS-COV2 virus provided impetus to explore the role of infection and inflammation on taste cell production and function. This work is revealing the intimate role the immune system holds in controlling and shaping our taste cell populations. These advancements are expanding our understanding of taste perception and preference into new dimensions for the design of flavor systems that promote healthy eating and improved sustainability.

Speakers

Dr. Nancy Rowson

Executive Vice President & Chief Impact Officer, Monell

Dr. Nancy Rawson obtained her MSc in Nutrition at the University of Massachusetts, and her PhD in biology at the University of Pennsylvania. Her career in basic research at the Monell Chemical Senses Center in Philadelpia encompassed work in the metabolic basis of eating behavior... Read More →

Tuesday October 22, 2024 9:30am - 10:15am EDT
Pavillion

10:15am EDT

Break

Tuesday October 22, 2024 10:15am - 10:30am EDT

Foyer - Pavillion

Tuesday October 22, 2024 10:15am - 10:30am EDT
Foyer - Pavillion

10:30am EDT

Flavor / Fragrance Crossovers - What We Can Learn

Tuesday October 22, 2024 10:30am - 11:15am EDT

Pavillion

Speakers

Alison Freedman

Senior Flavorist, dsm-Firmenich

Tuesday October 22, 2024 10:30am - 11:15am EDT
Pavillion

11:15am EDT

The Changing Landscape of Flavor Regulations

Tuesday October 22, 2024 11:15am - 12:00pm EDT

Pavillion

Flavorists today still create delightfully tasting products that must hold up well in the end food or beverage application. On top of that, clients may ask for “pictorial” ingredients or profile notes to be delivered, and might even request that certain materials are avoided, whether to meet some retail establishment’s advertised “No-No” list or to support a consumer’s religious or dietary needs, be that Halal or Kosher, or food allergens avoidance. Between making the best-tasting product on the market, and managing the client’s brief, flavorists also need to know WHERE the products will be sold and thus WHAT jurisdictions might limit what is allowed in their mixing bowl.
Lorna and Sandra will take a wander with you through the ever-changing landscape that is the World of Flavor Regulations .. as it is today .. no guarantees for tomorrow!

Speakers

Sandra Morales

Associate Director, Regulatory Affairs, ADM

With almost 20 years of regulatory experience, Sandra Morales started her career after graduating with a Bachelors of Science from Cal Poly, Pomona in Microbiology at Herbalife Corporation, and since then went onto support various other Consumer Packaged Goods (CPG) companies before... Read More →

Lorna Hopkinson

Senior Director, Strategic Regulatory Affairs, ADM

Tuesday October 22, 2024 11:15am - 12:00pm EDT
Pavillion

12:00pm EDT

Lunch Buffet

Tuesday October 22, 2024 12:00pm - 1:00pm EDT

Hall of Mirrors

Tuesday October 22, 2024 12:00pm - 1:00pm EDT
Hall of Mirrors

1:00pm EDT

Metabolomics-based approaches in citrus flavor research during the Huanglongbing (HLB) era

Tuesday October 22, 2024 1:00pm - 1:30pm EDT

Pavillion

The U.S. citrus industry is in the midst of an existential crisis that is the result of two major threats: the spread of the devastating disease Huanglongbing (HLB, a.k.a., “citrus greening”), and the precipitous drop in consumer preference for fruit and fruit juice due to flavor alterations. This presentation explores metabolomics-based approaches for conducting flavor research during the HLB era.

Speakers

Dr. Yu Wang

Assistant Professor, University of Florida

Dr. Yu Wang is an Associate Professor of Food Chemistry at the University of Florida’s Citrus Research and Education Center. Her research has focused on flavor chemistry and natural products chemistry, emphasizing the flavor (aroma and taste) of fruits, herbs and other agricultural... Read More →

Tuesday October 22, 2024 1:00pm - 1:30pm EDT
Pavillion

1:30pm EDT

Citrus Panel Discussion about the Future of Citrus

Tuesday October 22, 2024 1:30pm - 2:15pm EDT

Pavillion

Speakers

Zareena Valappil

Chief Global Flavorist and Senior Technical Director, Citrus, ADM

Zareena Valappil is currently the Chief Global Flavorist and Senior Technical Director in ADM driving technical strategy and flavor innovation for Citrus and Taste Modulation Platforms. Zareena has been in the flavor and fragrance industry for over 25 years and held positions in Citrus... Read More →

Dr. Yu Wang

Assistant Professor, University of Florida

Richard Pisano Jr.

President, Citrus & Allied

Richard 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 91 years. Since 1982, Richard has worked at C&A in a variety... Read More →

Pia Henzi

Director of Sales, MCI Miritz

Pia Henzi has been active in the F&F raw materials sector since 1989 after graduating Colgate University. She trained as a broker at George Uhe Co., Inc. from 1989-1994 and then joined David Cookson & Co through 2000, brokering essential oils and aroma chemicals globally. Next Pia... Read More →

Tuesday October 22, 2024 1:30pm - 2:15pm EDT
Pavillion

2:15pm EDT

Break

Tuesday October 22, 2024 2:15pm - 2:30pm EDT

Foyer - Pavillion

Tuesday October 22, 2024 2:15pm - 2:30pm EDT
Foyer - Pavillion

2:30pm EDT

Hidden Gems

Tuesday October 22, 2024 2:30pm - 3:00pm EDT

Pavillion

We all have our favorite raw materials. I have, all too often, had it pointed out that I have used one of my favorites “yet again”. At the other end of the scale there are raw materials that seem to be entirely restricted to one obvious, but narrow, category. In addition there are raw materials that seem so complex that their use is difficult to intuit.
We all create under escalating time pressure and it is only natural to take the clearest and most obvious approach. This is fine, but spending a little time unearthing “Hidden Gems” can be very rewarding and elevate creations to a new level.

Speakers

John Wright

Global Flavorist, Consultant & Writer

John Wright is a flavorist with more than forty years experience. He worked for PFW, BBA and IFF and was responsible for global flavors creation and applications in IFF. His publications include the recent third edition of Flavor Creation. Consultancies include PepsiCo R&D, Mondelez... Read More →

Tuesday October 22, 2024 2:30pm - 3:00pm EDT
Pavillion

3:00pm EDT

Personal Branding Skills

Tuesday October 22, 2024 3:00pm - 3:30pm EDT

Pavillion

In your day to day professional responsibilities you are able to sell what you do over and over again to customers and co-workers. You can explain in minute detail the essence of how you create a flavor, imagine a product, set your team up for that “Gold Win”. Have you ever thought about how to take that kind of care and consideration as to how you sell ‘you’…. not just what you do? Personal branding goes beyond what you do, but includes who you are and where you want to be…. personally and professionally. In this session we will discuss the ways in which you should celebrate, and influence, you for what you want to accomplish in your career.

Speakers

Becky Face

Talent Acquisition Manager, Givaudan

Biography:Rebecca Face is an accomplished Talent Acquisition Manager with Givaudan. Based in Cincinnati, she has spent the last 11 years growing Givaudan’s internal recruiting network. On their global recruiting team, she specializes in the North American recruiting efforts... Read More →

Tuesday October 22, 2024 3:00pm - 3:30pm EDT
Pavillion

3:30pm EDT

Neo-Natural Terpenoid Esters: A New Frontier in All-Natural Flavors

Tuesday October 22, 2024 3:30pm - 4:00pm EDT

Pavillion

Neo-natural compounds are defined as those not produced by human chemical synthesis, but which also are not found anywhere in the natural environment. Following this definition, neo-natural compounds can only be made through biotechnology. Because they are directly made by living organisms, they cannot be considered synthetic, yet because they are the result of human artifice, they cannot be considered completely natural either. The concept of neo-natural compounds present several opportunities for researchers in the flavor industry, including providing a route to complex designer molecules that would otherwise be very difficult to produce in significant quantities. This presentation provides insights into neo-natural terpenoid esters, including how organisms can be modified to create them, their unique sensory characteristics, and their promising applications in the flavor industry.

Speakers

Dr. Lorenzo N. Bizzio

R&D Molecular Biologist, Advanced Biotech

Dr. Lorenzo N. Bizzio holds a Ph.D. in Plant Molecular and Cellular Biology from the University of Florida, where his doctoral research focused on understanding the molecular biology underlying blueberry aroma compound biosynthesis using comparative metabolomics-transcriptomics. Dr... Read More →

Tuesday October 22, 2024 3:30pm - 4:00pm EDT
Pavillion

4:00pm EDT

Chemesthesis and Sensation : More is good, but can less be more interesting?

Tuesday October 22, 2024 4:00pm - 4:30pm EDT

Pavillion

Chemesthesis is widely used in the flavour industry in applications such as confection, oral care and savoury, at levels where sensation can be clearly recognized by the consumer.
This presentation will aim to give a short review of the types of materials which typically impart a sensation, and what we mean by sensation. We will then take a look at how Chemesthetic materials can influence broader taste aspects when used at sub threshold levels and how Chemesthesis can influence other factors beyond taste.

Speakers

Steve Pringle PhD

Managing Director, Vigon International / Azelis F&F Americas

Biography:Steve Pringle currently holds the position Managing Director Vigon International / Azelis F&F Americas. Prior to this he spent 6 years with Takasago in the role of VP Global Mint & Sensates® Group where he led the development of new Sensates® and their novel applications... Read More →

Tuesday October 22, 2024 4:00pm - 4:30pm EDT
Pavillion

4:30pm EDT

Raffle Drawing: Guenther Books

Tuesday October 22, 2024 4:30pm - 4:45pm EDT

Pavillion

Eric Robbins' donation of a new 6 Vol. set of The Essential Oils by Ernest Guenther will be raffled off to non Apprentice or Certified members of the SFC.

Tuesday October 22, 2024 4:30pm - 4:45pm EDT
Pavillion