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

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

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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
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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

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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
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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
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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

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Speakers

Alison Freedman

Senior Flavorist, dsm-Firmenich

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

The Changing Landscape of Flavor Regulations

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

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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
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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

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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
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1:30pm EDT

Citrus Panel Discussion about the Future of Citrus

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

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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
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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

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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
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3:00pm EDT

Personal Branding Skills

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

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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

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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
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4:00pm EDT

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

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

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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
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4:30pm EDT

Raffle Drawing: Guenther Books

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

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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
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4:45pm EDT

Society of Flavor Chemists Business Meeting

Tuesday October 22, 2024 4:45pm - 5:15pm EDT

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Standard business meeting with all voting members to determine new membership & other items for discussion.

Tuesday October 22, 2024 4:45pm - 5:15pm EDT
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5:15pm EDT

Break

Tuesday October 22, 2024 5:15pm - 6:00pm EDT

TBA

Tuesday October 22, 2024 5:15pm - 6:00pm EDT
TBA

6:00pm EDT

Plated Dinner

Tuesday October 22, 2024 6:00pm - 7:30pm EDT

Hall of Mirrors

Tuesday October 22, 2024 6:00pm - 7:30pm EDT
Hall of Mirrors

7:30pm EDT

Dare to Dream

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

Hall of Mirrors

Speakers

Cathianne Leonardi

Senior Flavorist, Coca Cola

Tuesday October 22, 2024 7:30pm - 8:00pm EDT
Hall of Mirrors

7:30am EDT

Breakfast Buffet

Wednesday October 23, 2024 7:30am - 9:00am EDT

Foyer - Pavillion

Wednesday October 23, 2024 7:30am - 9:00am EDT
Foyer - Pavillion

9:00am EDT

Maillard Reactions – Mother Nature’s Blueprint to Designing Compelling Flavors

Wednesday October 23, 2024 9:00am - 9:45am EDT

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What makes fresh baked cookies or grilled chicken with vegetables so delectable?
The responsible party is the Maillard reaction. While called the Maillard reaction after Louis Camille Maillard, it is actually a series of reactions whose mechanisms were identified by the USDA chemist John E. Hodge. This presentation discusses various Maillard reaction pathways, how these products are integral to flavor profiles, and how to apply this information to create robust process flavors.

Speakers

Amy Yap

Flavorist, Givaudan

Amy Yap has been with Givaudan for over seventeen years. She has spent time working in various research & development and customer facing roles. She is fortunate enough to work with creative, knowledgeable flavorists who have provided mentorship and shown her the different approaches... Read More →

Wednesday October 23, 2024 9:00am - 9:45am EDT
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9:45am EDT

Mastering Flavor Encapsulation: Building a Foundation for Innovation

Wednesday October 23, 2024 9:45am - 10:30am EDT

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In this presentation, we embark on a journey through the fundamental principles of flavor encapsulation and lay the groundwork for advancements in the field. By revisiting the basics of chemistry and processing, we unveil the key elements essential for overcoming the myriad of challenges facing encapsulation systems in the flavor industry today.
Beginning by exploring the chemistry behind flavor encapsulation, we delve into the intricate interactions between flavor compounds and encapsulating agents. Through a systematic approach to design, we decipher the principles governing flavor retention, stability, and release. Building upon this foundational understanding, we discuss processing, where chemistry and engineering converge to optimize encapsulation techniques. From emulsion-based methodologies to spray drying and beyond, we touch on the details and limitations of encapsulation design.
Armed with a thorough comprehension of both the chemical and processing facets of flavor encapsulation, we address industry challenges head-on. Whether it's enhancing flavor stability, masking off-notes, or achieving targeted release profiles, we demonstrate how a nuanced understanding of encapsulation fundamentals empowers us to engineer innovative solutions.
By the conclusion of this presentation, attendees will emerge equipped with a broad toolkit, poised to navigate the complexities of flavor encapsulation with confidence and creativity. Through a return to basics and commitment to building a strong foundation, we unlock the door to creating a future of flavor innovation.

Speakers

Dr. Kevin Heitfeld

Innovation & Applied Sciences Director, Mane

Dr. Kevin Heitfeld serves as the Director of Innovation & Applied Sciences at MANE Flavors, in Lebanon, OH. With a decade-long tenure at MANE, Dr. Heitfeld has steered pioneering research, development, and commercialization initiatives in Flavor Delivery & Natural Color Technology... Read More →

Wednesday October 23, 2024 9:45am - 10:30am EDT
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10:30am EDT

Break

Wednesday October 23, 2024 10:30am - 10:45am EDT

Foyer - Pavillion

Wednesday October 23, 2024 10:30am - 10:45am EDT
Foyer - Pavillion

10:45am EDT

From Crop to Cone, an Overview of the Queen of Spice

Wednesday October 23, 2024 10:45am - 11:30am EDT

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What is your favorite flavor? Believe it or not its Vanilla. Vanilla is a flavor that is used across a vast amount of end uses, from Ice cream to Candles. Vanilla is often the first flavor introduced for a product line and when it is not the center of attention it is often in the background working synergistically with the Primary flavor. This Talk will take a bird’s eye view of vanilla, covering the History, Crop, and Flavor of vanilla as well as some other interesting facts.

Speakers

Wayne Lewis

Senior Flavorist, Tastepoint

Wayne Lewis, Jr. embarked on his journey into the industry after earning his B.S. in Food Science from Rutgers University. He began his career as a Savory Food Technologist at International Flavors and Fragrances, Inc. where he developed an interest in flavor creation and was subsequently... Read More →

Wednesday October 23, 2024 10:45am - 11:30am EDT
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11:30am EDT

Uncovering the Essence of Chemical Entities in Flavors: An in-depth Cheminformatics Analysis

Wednesday October 23, 2024 11:30am - 12:00pm EDT

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The chemical space of flavor ingredients provides the backbone of flavourists ingredient toolbox and ultimately the building blocks for an exceptional diversity and possibilities in flavor creations. By delving into the chemical structures of flavoring substances, we aim to shed light on the diverse range of activities and properties associated with these compounds. Cheminformatics is one of the major tools one can use to get a better understanding of the flavor space. Whether volatiles or non-volatile, natural or artificial, simple or complex, the structural features will be key to understanding performance and stability, safety and activity. By profiling the physico-chemical properties of molecules in the flavor and natural space for example one can envision exploring high net worth novel areas, providing alternatives to existing ingredients: different nuances, different performance in applications.

Speakers

Stefan Furrer

Senior Research investigator, Givaudan

Stefan Furrer is a Senior Research Investigator in Givaudan's Taste & Wellbeing Science & Technology Department. His main research focus is on developing cheminformatics and data science tools to support ingredient discovery and flavour creation. Stefan graduated from the Zurich University... Read More →

Wednesday October 23, 2024 11:30am - 12:00pm EDT
Pavillion

12:00pm EDT

Buffet Lunch

Wednesday October 23, 2024 12:00pm - 1:00pm EDT

Hall of Mirrors

Wednesday October 23, 2024 12:00pm - 1:00pm EDT
Hall of Mirrors

1:00pm EDT

Flavors and Seasoning Applications

Wednesday October 23, 2024 1:00pm - 1:45pm EDT

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Seasonings are utilized in many types of applications for food products. This presentation will focus on utilizing flavors in seasoning formulation, seasoning construction, and seasoning applications. Whether it is for flavor tonality or many other advantages; there are several benefits to utilizing flavors within a seasoning blend. In addition to flavors, complementary components when designing a seasoning blend include basic taste materials, commodity products and carriers, visual cues (color, particulates), and enhancers. Usage rates and application methods can vary based on several factors. Surface area, solubility, and density of the product base are characteristics that will dictate how the seasoning is utilized.

Speakers

Chris Tucker

Director - Snack Applications, Seasoning Developme, Mane Inc.

Chris is originally from Mt. Vernon, OH and currently resides in Mason, OH with his wife and four children. He holds a BS in Biology from The University of Cincinnati and has been employed at Mane Inc. for 22 years. Chris and his team develop seasoning blends for various snack applications... Read More →

Marissa Pasky

Senior Flavorist, Givaudan

With 20 years of experience in flavor creation, Marissa is pragmatic, collaborative, and efficient – a Senior Certified Flavorist & prior Director of R&D who creates winning flavor systems, drives revenue generation, achieves customer partnerships, fosters R&D harmony, and helps... Read More →

Wednesday October 23, 2024 1:00pm - 1:45pm EDT
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1:45pm EDT

Mint: Sustainability, Crop Rotation, Regions, etc.

Wednesday October 23, 2024 1:45pm - 2:30pm EDT

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Speakers

Jason Darling

Senior Mint Flavorist, Colgate

Wednesday October 23, 2024 1:45pm - 2:30pm EDT
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2:30pm EDT

The Power of Analytical Data in Flavor Creation

Wednesday October 23, 2024 2:30pm - 3:00pm EDT

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Over the years, powerful Flavor Analysis technologies have successfully been developed and applied for the development of next-level flavorings. In this context, superior solutions require holistic strategies that leverage a comprehensive feedback loop incorporating market sensory consumer insights, analytical fingerprinting, sensory-guided analysis, and the expertise of flavorists, altogether feeding into an applied knowledge database utilizing smart data science approaches. This talk covers established analytical approaches, introduces new developments, and gives a glimpse of what the future holds in terms of fully integrated data driven concepts.

Speakers

Thomas Kauz

Director Analytical and Research Science, Symrise

Wednesday October 23, 2024 2:30pm - 3:00pm EDT
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3:00pm EDT

Beyond the Taste Buds: Embracing Growth Mindset in Flavor Development

Wednesday October 23, 2024 3:00pm - 3:30pm EDT

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Exploring the application of a growth mindset in professional endeavors, advocating for openness to new approaches and collaboration with industry peers. Touch on the evolving landscape of the flavor industry and the importance of diversity in career paths

Speakers

Amy McDonald

President, NA Flavor, Mane

Amy McDonald is an experienced food industry executive and award-winning global leader in business growth and culture. In May 2022, Amy was named President of Mane, Inc. and she is responsible for Flavors in North American. She is also a member of Mane’s Global Management Team... Read More →

Wednesday October 23, 2024 3:00pm - 3:30pm EDT
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