Session Schedule

Monday, November 18


Panel: New & Unusual Flavor Ingredient Tasting

Moderator: Judith Michalski, Senior Flavorist, Bell Flavors & Fragrances, Inc.

Panelists: Deborah Barber, Senior Scientist and Flavorist, Kraft Foods - Flavor Research
Christine Daley, Owner and President, AromaLink, LLC
Mike Fasano, Director of Vanilla Technology, David Michael & Co.
Cyndie Lipka, Senior Flavor Chemist, Bell Flavors & Fragrances, Inc.
Gerard Mosciano, Consulting Flavor Chemist
Robert Pan, Senior Flavor Chemist, Bell Flavors & Fragrances, Inc.
Alpa Roman, Senior Flavor Chemist, Flavor & Fragrance Specialties Inc. (FFS)


Flavor Bites: Applying Flavor Materials for Unique Effects

Speaker: John Wright, Independent Flavorist and Author


Renessenz Sponsor Session: Infinite Sensations

Speakers: Isabella Campbell, Commercial Development Manager, Renessenz LLC
Steve Pringle, PhD, Business Director, Flavor Ingredients, Renessenz, LLC


Flavor Delivery

Speaker: Robert Sobel, PhD, Vice President – Research, Quality & Innovation, FONA


Panel: Biotech and the Flavorist’s Palette

Moderator: David Bowen, Manager, Citrus Flavor Creation, Global Citrus Centre, Firmenich

Panelists: Richard Burlingame, PhD, Vice President, Research and Development, Allylix
Pascal Longchamp, PhD, Chief Business Officer, Evolva
Reshma Shetty, PhD, Co-Founder, Ginkgo BioWorks, Inc.
Peter van der Schaft, PhD, Technical Director, Axxence Aromatic GmbH


Firmenich Sponsor Session: Inspiration to Innovation: Trends and New Product Development

Speaker: Mikel Cirkus, Global Director of Conceptual Design, Firmenich Flavors


Panel: Applied Taste-active Compounds

Moderator: Jeb Gleason-Allured, Editor in Chief, Perfumer & Flavorist Magazine

Panelists: Riccardo Accolla, PhD, Director Discovery Health & Nutrition and Taste Modulation, Firmenich Flavor Division
Bruce Bryant, PhD, Senior Research Associate, Monell Chemical Senses Center
Melanie Croce, Manager, Research Food Science, Symrise
Rudy Fritsch, PhD, Senior Vice President, Flavors and Nutrition, Chromocell
Donald Karanewsky, PhD, Senior Vice President and Chief Scientific Officer, Senomyx


Natural Advantage Sponsor Session:
Natural Chiral Flavor Ingredients

Speaker: Brian Byrne, PhD, CEO, Natural Advantage


Flavor Value: Chemistry Counts

Speaker: Peter Schieberle, PhD, Chair for Food Chemistry, Technical University of Munich

Tuesday, November 19


Consumer Insights-driven Innovation

Speaker: Emmanuel Laroche, Vice President Marketing & Consumer Insights, Symrise US


Panel: Applied Trigeminal Sensory Materials*

Moderator: Markus Eckert, PhD, Senior Vice President of Innovation, Kerry Ingredients & Flavors

Panelists: Brian Byrne, PhD, CEO, Natural Advantage
Martin Gurney, Flavor Chemist, Symrise
Shane McDonald, PhD, Principal Flavor Chemist, Kalsec, Inc
Steve Pringle, PhD, Business Director, Flavor Ingredients, Renessenz, LLC


Reaction Flavors in Action: Where the Sciences of Food, Cooking and Flavor Meet

Speakers: Danny Bruns, Director, Culinary Innovation, Kerry Ingredients & Flavours
Harshad Patel, Director, R&D Culinary and Flavors, Kerry Ingredients & Flavours
Alexander Plotkin, Total Menu Development National Accounts Executive Chef, Kerry Ingredients & Flavours
Adam Schreier, Director, Culinary Innovation, Kerry Ingredients & Flavours


Flavor Regulations for Flavorists and Product Developers

Speaker: John Hallagan, Attorney, The Law Offices of John B. Hallagan, P.C.


Chemical Analyses of Less Common Citrus Species

Speaker: Estelle Delort, Senior Scientist, Analytical Innovation, Firmenich


Sustainable Citrus in the Age of Huanglongbing (Greening) Disease: Biology, Impact and Management

Speaker: Greg McCollum, PhD, Research Plant Physiologist, USDA, ARS, USHRL


Flavor and Emotion

Moderator: Matthias Guentert, PhD, President, Symrise Flavor & Nutrition Division, North America

Speaker: Jeannette Haviland-Jones, PhD, Professor Emerita and Director, Human Emotions Lab, Department of Psychology, Rutgers-The State University of New Jersey

All sponsors, sessions, speakers, times and locations are subject to change without notice.