Uniting Flavor and Food Science

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Advisory Board

  • David Bowen
    Citrus, Flavor Creation, Global Citrus Center, Firmenich
  • Mark Dewis, PhD
    Vice President, R&D Flavor, Global, International Flavors & Fragrances, Inc.
  • Markus Eckert, PhD
    Senior Vice President of Innovation, Kerry Ingredients & Flavors
  • Matthias Guentert, PhD
    President, Symrise Flavor & Nutrition Division, North America
  • Judith Michalski
    Senior Flavorist, Bell Flavors & Fragrances
  • John Wright
    Consulting Flavor Chemist
  • Jeb Gleason-Allured
    Editor, Perfumer & Flavorist magazine; Program Director, Flavorcon 2013

Association Liaisons

  • Alpa Roman
    President, Chemical Sources Association (CSA)
  • Cyndie Lipka
    Treasurer, Society of Flavor Chemists (SFC)
  • Kay Bardsley-Murano, PhD
    Secretary, Women in Flavor & Fragrance Commerce (WFFC)
  • Arthur Curran
    President, National Association of Flavors and Food-Ingredient Systems (NAFFS)
  • Mat Gulick
    Communications Director, Flavor and Extract Manufacturers Association (FEMA)

Learn, implement and share with your team

Attendees of P&F's Flavorcon will take away new tools and information to help their organizations meet the flavor needs of local and global consumers and customers by optimizing flavors and flavor systems and development processes, while managing efficiencies and costs.

Attend and learn more about:

  • Newly GRAS'd and unusual flavor materials (live tasting/smelling panel)
  • Connecting consumer insights, sensory and creative
  • Flavor and emotion: practical insights into the connection between sensory and emotion
  • Optimizing project development by enhancing cooperation between marketing and technical teams
  • Application of flavor materials (live presentation with tasting/smelling)
  • Overcoming base challenges to optimize aroma interaction and the project development processes
  • The technologies and forthcoming impact of biotech/synthetic biology on the flavorist's palette
  • Reaction flavors: cooking science for flavorists—creating desired nuances, compensating for reduced salt and sugar in formulations
  • Flavor delivery: technical aspects and application of delivery mechanisms such as encapsulation, new starches, spray drying, extrusion, etc.
  • Creating distinct citrus profiles using insights from unique varietals and geographic areas
  • Flavor regulations for flavorists: a practical primer for the on-the-job application
  • Distillation, extraction, separation and analytical tech for flavorists
  • Trigeminal interactions: sensory materials, enhancers, blockers and modifiers applied