Speakers

Riccardo Accolla, PhD

Director Discovery Health & Nutrition and Taste Modulation, Firmenich Flavor Division

Riccardo Accolla, PhD, manages the Science and Technology of the Taste Modulation Business Unit within Firmenich, based in Princeton, NJ. In his current role, he is responsible of scouting new solutions, identifying partners and new business opportunities in the field of Taste Perception and Modulation with specific focus on healthier products. He has been with Firmenich since 2008, and obtained his Ph.D. in Neuroscience from the Brain Mind Institute at Swiss Polytechnic Federal Institute (EPFL) in Lausanne, Switzerland, and a MEng in Biomedical Engineering from the Polytechnic School of Milan, Italy.

Session:

Monday, November 18

Deborah Barber

Senior Scientist and Flavorist, Kraft Foods - Flavor Research

Deborah Barber's career in flavor development begain in Cincinnati, OH, in 1983. She moved to Chicago, IL in 1988 where she continued her career. In 1990, Barber joined Kraft Foods and became a Certified Flavor Chemist. She received her B.S. from Ohio University, Athens, OH. Her Masters degree is from the University of Illinois in Food Science.

Session:

Monday, November 18

David Bowen

Manager, Citrus Flavor Creation, Global Citrus Centre, Firmenich

David Bowen is manager, citrus flavor creation, Global Citrus Centre, at Firmenich. Bowen has been with the company for the last 10 years and has spent a total of 40 years creating flavors for a variety of end applications for some of the largest companies in the flavor industry. Originally transplanted from the United Kingdom, Bowen has now spent the majority of his career in the United States.

Session:

Monday, November 18

Danny Bruns

Director, Culinary Innovation, Kerry Ingredients & Flavours

Danny Bruns has more than 30 years of food industry experience. Upon graduation from the Culinary Institute of America, he began cooking in hotels, restaurants and country clubs, including Jeff Ruby’s Waterfront in Covington Kentucky, and later at Cache Cache, in Aspen Colorado. Returning to school and completing his degree in Hospitality Management from Florida International University, he became the first Corporate Chef for Arby’s Inc. in Miami Florida, and, later, Corporate Chef for Cargill Meats (formerly Emmpak Foods). For the past 15 years he has developed numerous products for Kerry Ingredients and Flavors, and most recently served as Director of Culinary. He is a Certified Culinary Administrator from the American Culinary Federation, as well as a Certified Research Chef from the Research Chef’s Association.

Session:

Tuesday, November 19

Bruce Bryant, PhD

Senior Research Associate, Monell Chemical Senses Center

Bruce Bryant received his PhD in Sensory Biology from Boston University. After 10 years of research on amino acid taste receptor biochemistry he changed research direction to study the neural basis of trigeminal reception, focusing on chemically induced sensation. His research at the Monell Chemical Senses Center has been supported by NIH, USDA and industry.

Session:

Monday, November 18

Richard Burlingame, PhD

Vice President, Research and Development, Allylix

Richard Burlingame joined Allylix Inc. in 2006 as vice president, R&D, and oversees all aspects of technology and product development at Allylix. Burlingame has more than 25 years of diverse industrial biotechnology experience in areas of gene expression, biocatalysis, metabolic pathway engineering, and strain and process development for the production of microbial products. He previously held positions with Dyadic International, Inc. and Bio-Technical Resources. He received a Bachelor of Science degree in biochemistry from the University of Illinois and a doctorate in biochemistry with a chemical engineering minor from the University of Minnesota. He completed postdoctoral training at the University of Wisconsin–Madison, studying molecular genetics.

Session:

Monday, November 18

Brian Byrne, PhD

CEO, Natural Advantage

Brian Byrne has a PhD in Organic Chemistry from Rutgers University and 40 years of experience in the flavor industry, most notably as R&D Manager at PFW (now Givaudan) and Manager of Natural Product Development at International Flavors & Fragrances. Byrne's research and expertise have resulted in the development of numerous natural flavor ingredients, novel sensory materials, taste modifiers, blockers, enhancers, as well as products for salt, sugar and fat reduction.

Sessions:

Monday, November 18
Tuesday, November 19

Isabella Campbell

Commercial Development Manager, Renessenz LLC

Isabella Campbell, Commercial Development Manager for Sensory Ingredients, Rennessenz, is responsible for the development of new opportunities within the flavor and food markets. Her food science background includes positions with Dannon and Fonterra USA in research and application roles, as well as serving on the technical sales team at Roquette America.

Session:

Monday, November 18

Mikel Cirkus

Global Director of Conceptual Design, Firmenich Flavors

Melanie Croce

Manager, Research Food Science, Symrise

Melanie Croce has been working in the flavor and food industry for more than seven years. She is currently managing the research food science activities in Symrise North America. Her team is responsible for applied research in taste modulation, investigation of flavor and food ingredient kinetics, novel and traditional delivery systems, and predictive shelf life and stability. Croce holds a Bachelor of Science degree in Food Science with Food Chemistry Option and a Master of Science degree in Food Science from Rutgers University.

Session:

Monday, November 18

Christine Daley

Owner and President, AromaLink, LLC

Christine Daley has a B.S. in chemistry from Pace University and has been in the flavor and fragrance industry since 1986. She has held positions with Thomas J. Lipton Inc., Joseph E Seagram & Sons, Bedoukian Research, A.M. Todd and Treatt U.S.A. Since 2011, Daley has operated AromaLink LLC, her sales consultancy and trading company, located in Danbury, CT. She serves in various capacities on three boards of directors (Chemical Sources Association, National Association of Flavors & Food-Ingredient Systems, and, in Connecticut, TheatreWorks New Milford), and is very involved in the theater companies in her community.

Session:

Monday, November 18

Estelle Delort

Senior Scientist, Analytical Innovation, Firmenich

Estelle Delort received her Engineering Diploma in Chemistry from ECPM (European Higher School of Chemistry, Polymers and Materials) in Strasbourg, France, followed by a PhD in Organic Chemistry at the University of Bern, Switzerland. Since 2006, Delort has been heading a research laboratory within the analytical innovation group of Firmenich corporate R&D, focusing on the identification and quantification of volatile constituents from various natural products, with a particular interest for citrus fruits.

Session:

Tuesday, November 19

Markus Eckert, PhD

Senior Vice President of Innovation, Kerry Ingredients & Flavors

Dr. Markus Eckert, Senior Vice President of Innovation at Kerry Ingredients & Flavors (Beloit, Wisconsin), is a Food and Flavor Industry Executive with more than 23 years of experience in developing and commercializing new flavors, encapsulation systems and process technologies. He previously held managerial and executive positions with Dragoco, Bush Boake Allen, IFF and Danisco. Eckert studied at the University of Hohenheim in Germany, earning a Ph.D in Natural Sciences with a Masters in Food Engineering & Nutrition.

Session:

Tuesday, November 19

Mike Fasano

Director of Vanilla Technology, David Michael & Co.

Mike Fasano has been a flavor chemist and a member of the Society of Flavor Chemists (SFC) since 1977. He has chaired several committees for the SFC and was its president for 1999-2000. Fasano began working with vanilla in 1985, which became his exclusive focus in 1990. He brought this expertise to David Michael & Co. in 2002 as the director of vanilla technology, his current position.

Session:

Monday, November 18

Rudy Fritsch, PhD

Senior Vice President, Flavors and Nutrition, Chromocell

Rudy Fritsch has more than 25 years of industry experience and previously held the position of Vice President Global Research & Technology at The Coca-Cola Company, and Senior Director Global Ingredient & Process Research at Kraft Foods.

He holds a B.S. and M.S degree in Biochemistry and Food Chemistry and a PhD in Food Chemistry from Technical University Munich.

 

Session:

Monday, November 18

Jeb Gleason-Allured

Editor in Chief, Perfumer & Flavorist Magazine

Jeb Gleason-Allured is the editor in chief of Perfumer & Flavorist magazine and the program director of the Flavorcon 2013. Gleason-Allured represents the fourth generation of a publishing family and a magazine brand that has served the fragrance and flavor industries since 1906. He is an honorary member of the American Society of Perfumers and a voting member of the Fragrance Foundation's FiFi technical awards.

Session:

Monday, November 18

Matthias Guentert, PhD

President, Symrise Flavor & Nutrition Division, North America

Matthias Guentert holds a Ph.D. in food chemistry from the University of Karlsruhe, Germany. His 27-year career with Symrise started 1986 in Holzminden, Germany and brought him to Teterboro, New Jersey in 1999. His most important leadership positions were in analytical research, flavor innovations, quality and regulatory, and the supply chain. In July 2008 he became the president of the F&N division in North America. As such he is also a member of the Global F&N Leadership Team as well as the recently founded Global F&N Innovation Council for Symrise. He has also been a member of the Scientific Advisory Board of the German Institute for Food Chemistry in Freising, Germany. In May 2012 he was elected to the FEMA Board of Governors.

Session:

Tuesday, November 19

Martin Gurney

Flavor Chemist, Symrise

Martin Gurney has more than 30 years of industry experience, holding positions with White Stevenson (now Sensient) in England, IFF's global oral care group, and Harrmann & Reimer's (now Symrise) mint flavor team in the oral care and confectionery segment. For many years he has applied cooling and warming agents, and trigeminal and taste actives, including sweet, bitter and masking flavor technolgies. Gurney has a BSc in Biology and Chemistry.

Session:

Tuesday, November 19

John Hallagan

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

John Hallagan opened his law firm in March 2000 after 20 years of service to the flavor, fragrance, color additive, and spice industries as an attorney and scientific consultant. He serves as General Counsel for The Flavor and Extract Manufacturers Association (FEMA) and The American Spice Trade Association (ASTA). Hallagan also serves as Senior Advisor to Verto Solutions (formerly The Roberts Group), an association management and scientific consulting firm. He served as Scientific Director for FEMA for nine years during the 1990s during which time the flavor industry initiated several major programs to expand the FEMA GRAS program and the activities of the FEMA Expert Panel, and to work towards the harmonized global regulation of flavors through a global open positive list of flavoring substances. He currently serves as Legal Advisor to the FEMA Expert Panel.

Session:

Tuesday, November 19

Jeannette Haviland-Jones, PhD

Professor Emerita and Director, Human Emotions Lab, Department of Psychology, Rutgers-The State University of New Jersey

Jeannette Haviland-Jones, Ph.D., is professor emerita of Psychology and director of the Human Emotions Lab at Rutgers, The State University of New Jersey. She is co-editor of several volumes of the Handbook of Emotion, a recipient of the Critics Circle Award. The book has been translated into several languages, is widely used and has been called the “benchmark for research … complete and authoritative.” Haviland-Jones also co-authored The Hidden Genius of Emotion, a text on adolescent development and many research papers. She is a senior fellow of the National Center for Science and Civic Engagement, and has served on the Graemeyer Awards in psychology, the FiFi Awards for the fragrance industry and chaired the Murray Awards committee for the American Psychology Association.

Haviland-Jones’ long-time research interests have included lifespan changes in displays of emotion and the organizing effects of emotion on cognition and on personality. In the past decade she has initiated research on the chemosensory aspects of emotion communication, including studies on the emotion environment. In collaboration with industry, this has resulted in the well-known “flowers make you smile” studies and the discovery of human mood odors.

Session:

Tuesday, November 19

Donald Karanewsky, PhD

Senior Vice President and Chief Scientific Officer, Senomyx

Donald Karanewsky, Ph.D., is the senior vice president and chief scientific officer of Senomyx, which he joined in 2007 as senior vice president, discovery. Karanewsky has directed research teams and had senior management roles at a number of biotechnology institutions, including Idun Pharmaceuticals, Ligand Pharmaceuticals and The Genomics Institute of the Novartis Research Foundation. In addition, he held principal positions at Glaxo Inc., Bristol-Myers Squibb and the Squibb Institute for Medical Research. He received his Ph.D. and Masters degrees in chemistry from Harvard University, and was granted a B.S. in chemistry, Magna Cum Laude, from Stevens Institute of Technology in New Jersey. Karanewsky is an inventor on approximately 90 issued US patents, and has authored more than 70 scientific publications.

Session:

Monday, November 18

Emmanuel Laroche

Vice President Marketing & Consumer Insights, Symrise US

Emmanuel Laroche brings many years of international business and marketing experience to Symrise. Laroche, who has held American and European managerial positions in the flavor industry, has extensive expertise in domestic and international food and beverage trends, company challenges and consumer taste expectations. In his current position, the marketing, sensory and consumer insights department has created proprietary research tools for engaging flavor experts and “early adopter” consumers to identify winning flavors for customers' brands. Laroche holds a master of chemistry and an M.B.A. with concentration in marketing from the University of Nice-Sofia Antipolis, France.

Session:

Tuesday, November 19

Cyndie Lipka

Senior Flavor Chemist, Bell Flavors & Fragrances, Inc.

Cyndie Lipka has worked in the food science field for 27 years, holding positions with Hershey Foods Corp., Wm. Wrigley Jr. Co. and Sethness Greenleaf, before joining her current company. Lipka was admitted into the Society of Flavor Chemists in 2000, where she is now treasurer, and has been an active member in the Chemical Sources Association, twice serving as its president.

Session:

Monday, November 18

Pascal Longchamp, PhD

Chief Business Officer, Evolva

Dr. Pascal Longchamp has been the Chief Business Officer of Evolva SA since March 2005. He has spent more than 15 years in the biotechnology and pharmaceutical industry, covering R&D, management and business development positions on the U.S. West Coast and in Switzerland. Prior to Evolva, Dr. Longchamp was the Director of Business Development at Phyllom (2003), where he developed its vaccines and agricultural franchises, and a part of Maxygen’s successful IPO in December 1999. At Maxygen, Dr. Longchamp was in charge of two corporate alliances and promotion of its gene shuffling platform technology to third parties. At Phistem, Maxygen and Phyllom, he was responsible for corporate development, strategic alliances, in- and out-licensing, leading international research collaboration and U.S. government contract with the Department of Defense. He received a PhD in Genetics and Microbiology from the University of Lausanne, followed by post-doctoral researches at UC Berkeley in Molecular Biology and at Lawrence Berkeley National Laboratory in Biodefense. Dr. Longchamp has an MBA from HEC Business School, Lausanne. He is a founder and Chairman of the Board of Phistem (2009).

Session:

Monday, November 18

Greg McCollum, PhD

Research Plant Physiologist, USDA, ARS, USHRL

Greg McCollum is a Research Plant Physiologist with the USDA, Agricultural Research Service, US Horticultural Research Laboratory in Ft. Pierce, FL. McCollum has authored or co-authored more than 40 scientific publications and holds a Ph.D. in Horticultural Science from the University of Florida.

Session:

Tuesday, November 19

Shane McDonald, PhD

Principal Flavor Chemist, Kalsec, Inc

Shane McDonald has held positions at Geneva Ingredients, Edlong, Fontana Flavors and Kalsec. He currently works on savory and reaction flavors, especially on specialty chili peppers, herbs and spices, and onion and garlic, and blended pungency spice extract systems.

Session:

Tuesday, November 19

Judith Michalski

Senior Flavorist, Bell Flavors & Fragrances, Inc.

Judith Michalski's 30-year career started at Food Materials, Inc (now IFF). Other companies she’s enjoyed making flavors for include Danisco (now Firmenich), Silesia and Edlong.

She’s been involved with P&F’s “Organoleptic Characteristics of Flavor Materials” column—first as a panelist, then as its primary author—since its inception in 1989.

Session:

Monday, November 18

Gerard Mosciano

Consulting Flavor Chemist

Gerard Mosciano joined International Flavors and Fragrances in 1963 as an instrumental chemist in R&D. His subsequent career included positions with Ottens Flavors, Food Materials, Bush Boake Allen and Universal Flavors. Has been a consulting flavor chemist since 1998.

Mosciano became a member of the Society of Flavor Chemists in 1974 and served as its president in 1987. He also served as president of the Chemical Sources Association in 1987. For more than 20 years he authored the Perfumer & Flavorist Magazine column "Organoleptic Characteristics of Flavor Materials."

Session:

Monday, November 18

Robert Pan

Senior Flavor Chemist, Bell Flavors & Fragrances, Inc.

Robert Pan has studied natural sweet and savory flavor creation since 1999. At Bell, Robert concentrates on the savory flavor creation, particularly on savory top note creation. For example, he has worked on creating fresh herb flavors, allergen-free fish sauce and soy sauce flavors, vegan demi-glace flavors and Korean fermented black garlic flavors. Pan previously held positions at Quest International (now Givaudan), J. Manheimer (now Kerry group), FIS Nestle (now Givaudan) and Virginia Dare. Pan is a member of the American Chemical Society and the Institute of Food Technologists, and is a certified member of the Society of Flavor Chemists. In addition, he is a regular panelist for the Perfumer & Flavorist Magazine column, "Organoleptic Characteristics of Flavor Materials."

Session:

Monday, November 18

Harshad Patel

Director, R&D Culinary and Flavors, Kerry Ingredients & Flavours

As director of R&D, culinary and flavors, Harshad Patel has more than 35 years of experience in flavor R&D, and is a certified flavorist. Patel has an intimate understanding of food product development and the creation of product formulations, recipe development, and cooking processes and their effects on flavor. He also has a thorough understanding regarding the flavor chemistry and development of meat, poultry, fruit and vegetable flavors, as well as the reaction and enzymatic flavor chemistry in the development of savory and brown flavors.

Patel is a fellow member of the British Society of Flavourists, as well as a certified member of The Society of Flavor Chemists. He is also a certified food scientist, having developed numerous flavors that have been commercialized for retail and food service customers in applications for meat and poultry, soups, broths, gravies and vegetarian products. In addition, Patel has provided content for various industry publications on the topics of low sodium, formulating clean label flavors and formulating with the use of salt modulators.

Patel received his B.Sc and M.Sc in Drug Chemistry from Vikram University, India, and received his Ph.D. in Flavor Chemistry from Kings College, London. Prior to joining Kerry as the director of culinary and savory flavors, he most recently worked for Symrise as the director of savory flavor development.

Session:

Tuesday, November 19

Alexander Plotkin

Total Menu Development National Accounts Executive Chef, Kerry Ingredients & Flavours

Chef Alexander Plotkin, Kerry Total Menu Development National Accounts Executive Chef, is classically trained. With his Bachelor’s in Food Science & Entrepreneurship and global culinary expertise, Plotkin has worked for chefs including Rene Redzepi, Executive Chef of Noma; Chef Juan Mari Arzak, executive chef of Arzak; Simonette De Mari and family, Tuscany, Italy; Grant Achatz, Executive Chef/Owner of Alinea; Homaro Cantu, Executive Chef/Owner of Moto; Michael Carlson, Executive Chef/Owner of Schwa; Ramiro Velasquez, Executive Chef of Carlos; and Chef Adam Schreier, Director of Culinary Innovation, Kerry Americas. Plotkin’s career includes roles in Chicago, Maine, Copenhagen, Spain, Amsterdam and the Italian countryside, which he chronicles in his Epic Eats blog. He spent a semester studying in San Sebastian, Spain, at Universidad del Pais Vasco, as well as the gastronomic society, Cofradia Vasca de Gastronomia, under Chef Luis Mokoroa.

Plotkin was selected by Chef Cantu to assist in writing, testing and editing recipes for the Miracle Berry Diet Cookbook. Plotkin was also chosen to work in the test kitchen at Noma, working along side Chef Rene Redzepi, developing new dishes for the restaurant. Plotkin’s constantly evolving curiosity has also led him to participate in Toscana Mia, studying Tuscan cuisine and culinary techniques while living at an Italian farmhouse in the Chianti region. During his month-long immersion, Plotkin learned traditional Northern and Southern Italian home-style recipes with specific emphasis on fresh, local ingredients. In 2010, using his experience and training in Italian cuisine, Plotkin assisted Ralph Lee and Ari Gejdenson as they brought an iconic Florence, Italy, concept to Washington, DC, by opening the Hilly-award-winning restaurant Acqua al 2. Plotkin studied Oenology during the 2011 grape harvest while living at Chateau de Cabans vineyard in Bordeaux, and Chateau Margaux in Medoc.

Session:

Tuesday, November 19

Steve Pringle, PhD

Business Director, Flavor Ingredients, Renessenz, LLC

Steve Pringle joined Renessenz in 2012 as Business Director; he has responsibility for driving the strategic direction of the Flavor Ingredients business unit, with particular emphasis on market development and innovation related to sensory materials and other functional ingredients.

Pringle has spent close to 20 years in the chemicals industry, beginning in R&D with Zeneca Specialties, followed by a more commercial position with Ciba Specialty Chemicals. He moved into the flavor and fragrance market with Oxford Chemicals where, prior to its acquisition by Frutarom, Pringle managed the sales, marketing and R&D of the business. Post-acquisition, he managed the flavor extract business for Frutarom, where he had responsibility for marketing, sales and new product development.

Pringle holds a BSc in Applied Chemistry from Coventry University and a PhD in Liquid Crystal Chemistry from University of Hull.

Sessions:

Monday, November 18
Tuesday, November 19

Alpa Roman

Senior Flavor Chemist, Flavor & Fragrance Specialties Inc. (FFS)

Alpa Roman is a certified senior flavor chemist at Flavor & Fragrance Specialties Inc. (FFS) in Mahwah, New Jersey. During her 18 years at FFS, Roman's focus has been on creative flavor development for the food, beverage and pharmaceutical industries. With more than 30 years of flavor industry experience, she previously held positions at Ungerer & Co., Bush, Boake, Allen, and Hagelin & Co. Roman currently serves as president of the Chemical Sources Association (CSA), is a member of the Society of Flavor Chemists (SFC), and is a board member of the Women in Flavor & Fragrance Commerce Inc. (WFFC).

Session:

Monday, November 18

Peter Schieberle, PhD

Chair for Food Chemistry, Technical University of Munich

Dr. Schieberle studied food chemistry at the Universities of Bonn and Aachen and received a Ph.D. at the Technical University of Munich.

He has since served as a research scientist at the German Research Center for Food Chemistry, lecturer for Food Chemistry at the University of Erlangen-Nürnberg, assistant professor at the Technical University of Munich, professor (C3) for food chemistry at the University of Wuppertal, professor (C4) for food chemistry at the Technical University of Munich, director of the German Research Center for Food Chemistry, and director of the Hans-Dieter-Belitz Institute for Cereal Research.

Session:

Monday, November 18

Adam Schreier

Director, Culinary Innovation, Kerry Ingredients & Flavours

As Director of Culinary Innovation, Chef Adam Schreier has supported the creation and execution of new product development for Kerry’s global clients in the food and beverage industry. Working for Kerry Americas, he has developed more than 500 recipes. Schreier's innovative solutions in the food and beverage industry have been featured in New Product Magazine and other marketing and R&D publications. His culinary expertise draws from many sources, including his apprenticeship with prestigious restaurants in Chicago, France and Northern Italy.

Schreier is a member of the Research Chefs Association. Recently, he created the theme night for Chef Tyler Florence at IFT in Las Vegas and played instrumental roles at other high profile food industry events. Schreier holds an Associate’s in Culinary Arts and a Bachelor’s in Hotel & Restaurant Management from Kendall College. He has apprenticed with renowned chefs including Chef Patrick Chabert, Chef Michel Coatrieux and Chef Roland Liccioni. Previous to joining Kerry, Schreier built and sustained a successful catering company, and held roles in Research & Development for Erdatek and Mastertaste.

Session:

Tuesday, November 19

Reshma Shetty, PhD

Co-Founder, Ginkgo BioWorks, Inc.

Dr. Reshma Shetty is a co-founder of Ginkgo BioWorks, Inc., a biotechnology company that make and sells engineered organisms for production of natural flavors and fragrances from cultures. Customers use Ginkgo organisms to transition from extraction-based manufacturing of natural F&F ingredients to culture-based manufacturing. SHetty has a PhD from MIT in Biological Engineering and a B.S. from the University of Utah in Computer Science. In 2008, Forbes magazine named Reshma one of Eight People Inventing the Future and in 2011, Fast Company named her one of 100 Most Creative People in Business.

Session:

Monday, November 18

Robert Sobel, PhD

Vice President – Research, Quality & Innovation, FONA

Bob Sobel began his career in the flavor industry at FONA in 1999. His technology and innovation leadership have included the launch of encapsulation and taste modification platforms to improve the duration and delivery of flavors, while addressing industry needs for better tasting food. Sobel has published manuscripts in Analytical Chemica Actica, The Journal of Chemical Education and Perfumer & Flavorist, and has given a variety of technical symposia on topics such as analysis of flavor encapsulates and challenges of microencapsulation of flavors. He received a B.S. in chemistry from Northern Illinois University, his M.A. in educational leadership from Aurora University and his Ph.D. in chemistry from Northern Illinois University.

Session:

Monday, November 18

Peter van der Schaft, PhD

Technical Director, Axxence Aromatic GmbH

Peter van der Schaft received his PhD in biochemistry at the University of Utrecht (The Netherlands) in 1986 and since then has been working in the flavor industry (Givaudan and IFF) on research and development of natural flavor chemicals. Since 2007 he has worked for Axxence Aromatic in Germany and is responsible for R&D, QA and QC.

Session:

Monday, November 18

John Wright

Independent Flavorist and Author

John Wright has worked as a flavorist for more than 30 years, initially with Duckworths and PFW in the UK, then Bush Boake Allen in Canada, the United Kingdom and the United States before joining IFF's US operation. Wright progressed into technical and general management, but has always been enthusiastic to retain an active creative role in flavors. 

He is currently an independent consultant and the author of the technical book "Flavor Creation, Second Edtion" and the monthly "Flavor Bites" column in Perfumer & Flavorist magazine.

Wright is a fellow of both the Royal Society of Chemistry and British Society of Flavourists, and a member of the Society of Flavor Chemists, Inc.

Session:

Monday, November 18

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