Speakers

Arnaud Adrian

Vice President of Ingredient Sales, Robertet

Arnaud Adrian

Adrian leads the ingredients division of Robertet USA. Born and raised in Marseille, France, Adrian is the fourth generation of his family to work in the fragrance and flavor industry. His childhood in Provence, surrounded by its aromatic fields, helped develop his passion for natural ingredients. He spent his summers working in the fields collecting and distilling botanicals before officially joining his family’s business in the mid 1990s. Adrian joined Robertet in 2010.

Session:

Monday, November 16

Polly Barrett

Director of Product Applications and Sensory Sciences, Kalsec, Inc.

Barrett has worked at Kalsec for 15 years in quality, flavor product development and sensory science roles. Her areas of expertise include sensory perception of food, pungency, beer and experimental design. Barrett holds a BS in chemistry, an MS in food science and a PhD in evaluation measurement research.

Session:

Monday, November 16

Giovanni Battistini

Vice President, Global Innovation Discovery – Flavors, Firmenich

Giovanni Battistini

Battistini leads the strategic discovery of scientific innovations in the areas of taste modulation, health and nutrition, natural and sustainable, and breakthrough cost innovation at Firmenich. Previously, he managed global strategic discovery and commercialization for taste modulation innovations. Prior to joining Firmenich, he was the co-founder and CEO of Zonebee, a New York City-based spin-off from the University of Arizona, where he led a multi-disciplinary R&D team to create visionary software and hardware products that support informal learning and knowledge management on the Internet, on corporate intranets, as specialized information services and in physical environments. In all, Battistini has more than 20 years of experience in managing innovative technology products and working at the intersection of business and technology. He holds a laurea in electronic engineering from the University of Pavia, and completed an executive program in international business from Stoà, Naples, in partnership with the Sloan School of Management at MIT.

Session:

Tuesday, November 17

Barbara Busch

Founder, SENSANALYSIS

Busch is the founder of SENSANALYSIS, an agency operating globally in multi-sensorial concept and product testing. For more than 30 years, her company worked for fast-moving consumer goods companies in NPD and product relaunches. Her belief is that real success lies in creating a holistic brand and product story.

Session:

Monday, November 16

Isabella Campbell

Director, Sensory Ingredients, Renessenz LLC

Isabella Campbell, Director, 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 16

Joanna Clifton

Market Analyst, Global Account Manager, Innova Market Insights

Joanna Clifton is a market analyst and global account manager for Innova Market Insights. Based in Colorado, Clifton has a background in the flavor, ingredient and fragrance industries, principally in Bush Boake Allen (BBA), where she was vice president of marketing, Latin America. She was also regional marketing manager (based in Buenos Aires) for Saporiti, a Latin American flavor and food ingredient company.

Session:

Tuesday, November 17

Dolf DeRovira

President and CEO, Flavor Dynamics, Inc.

Dolf DeRovira

Dolf DeRovira is president and CEO of Flavor Dynamics, Inc., a company he began in 1989. He is a certified active member and past president and past chairman of the board of The Society of Flavor Chemists, past chairman and president of the Chemical Sources Association, a past board member and past treasurer of the Research Chefs Association, a professional member of the Institute of Food Technologists, past board member of the National Association of Fruits Flavors and Syrups, and currently the chairman of the Education and Training Committee of The Flavor and Extracts Manufacturers Association—as well as educational subcommittee chair of its Science Committee.

Session:

Tuesday, November 17

Steve Hurff

Vice President of Marketing & Sales, DuPont Tate & Lyle Bio Products

Hurff has worked for DuPont for more than 30 years in various management, technical, manufacturing, marketing and sales positions across several DuPont businesses. He currently leads the global marketing and sales organization for the joint venture. Hurff graduated from the University of Delaware with degrees in chemical engineering and chemistry. He also holds an MBA.

Session:

Tuesday, November 17

Fred Keifer

Director of Sales Americas, Firmenich

Session:

Monday, November 16

Bob Kleinhenz

President, Natural Advantage

With more than 25 years experience in the flavor and food ingredient industries and a BS in chemistry, Kleinhenz has held a variety of technical and commercial leadership roles in the U.S., Mexico, South America and Europe. His career began at IFF, where he worked as a natural product development chemist. He was classically trained as a flavorist, and had the opportunity to learn from the leading experts in France, Holland, the U.K. and the U.S. He later became a research flavorist, and was responsible for the global rollout of new ingredients and technologies to commercial teams and customers worldwide. Kleinhenz was eventually promoted to director flavor creation and applications, and was responsible for the technical leadership in Latin America. He then joined Agilex Flavors as vice president of R&D; based on his bilingual abilities, he was also responsible for the largest sales account in South America. After a successful sale of Agilex to Kerry, Kleinhenz joined Natural Advantage as vice president of commercial development, where he leveraged his knowledge of raw materials and flavor composition. In December 2013, Kleinhenz assumed his current role.

Session:

Tuesday, November 17

Cyndie Lipka

Senior Flavorist, Prinova Flavors

Lipka has worked in the food industry for nearly 30 years, first involved in ingredient and biochemistry research at the Hershey Co. and later as a flavor chemist. Admitted into the Society of Flavor Chemists (SFC) in 2000, she subsequently held roles with the Wm. Wrigley Jr. Co., Sethness Greenleaf Chicago (later, Synergy Flavors) and Bell Flavors & Fragrances. Currently, she is a senior flavorist at Prinova, and serves as president of the SFC. Lipka has been a member of the American Chemical Society, Institute of Food Technologists, Women in Flavor & Fragrance Commerce and Chemical Sources Association, where she served as the chemical acquisition chairman, on its board and twice held the role of president.

Sessions:

Monday, November 16
Tuesday, November 17

Robert Margolskee

Director and President, Monell Chemical Senses Center

Robert Margolskee

Robert F. Margolskee, MD, Ph.D. is director and president of the Monell Chemical Senses Center, adjunct professor in the Department of Neuroscience at the Mount Sinai School of Medicine and adjunct professor, Perelman School of Medicine, University of Pennsylvania. He received his MD-Ph.D. in molecular genetics from Johns Hopkins, where he studied with the late Nobel laureate Daniel Nathans. Margolskee carried out postdoctoral studies in biochemistry at Stanford with the Nobel laureate Paul Berg. Margolskee has been a pioneer in the application of molecular biology and transgenic animal models to the study of taste transduction and chemosensation.

Session:

Monday, November 16

Judith Michalski

Senior Flavorist, abelei flavors

Judith Michalski currently works as a senior flavorist for abelei flavors. Her 30-plus-year career creating flavors includes positions at Food Materials, Inc. (now IFF), Danisco (now Firmenich), Silesia, Edlong and Bell Flavors & Fragrances. She’s been involved with Perfumer & Flavorist magazine's “Organoleptic Characteristics of Flavor Materials” column—first as a panelist, then as its primary author—since the column's inception in 1989.

Sessions:

Monday, November 16
Tuesday, November 17

Robert Pan

Principal Development Scientist, spicetec

Pan is responsible for the flavor development of customer-driven projects. He has extensive savory and sweet flavor development experience for domestic and international markets—including Asia, South America and Pacific rim countries. Pan has held positions with Bell Flavors & Fragrances, Quest International (now Givaudan), J. Manheimer (now Kerry), FIS Nestle (now Givaudan) and Virginia Dare. He is also a member of the American Chemical Society and the Institute of Food Technologists; he is a certified member of Society of Flavor Chemists and a Perfumer & Flavorist magazine organoleptic evaluation panelist.

Sessions:

Monday, November 16
Tuesday, November 17

Krishna Ratakonda

Fellow & Member, IBM Academy of Technology

Krishna Ratakonda has deep expertise in complex stochastic analysis to derive insights from large, heterogeneous and noisy data sets. Focus areas are domain-specific deep learning techniques and cognitive models to predict organizational or individual decision dynamics. As the IBM research lead in the areas of social analytics and computational creativity, Ratakonda is a two-time winner of IBM’s top technical award for breakthrough technical innovation in applying predictive analytics and stochastic planning algorithms to client problems in a wide variety of industries from retail to finance.

With a Ph.D. in electrical engineering from the University of Illinois at Urbana-Champaign, Ratakonda holds more than 40 patents, has more than 60 publications to his name, and has received multiple best paper awards in the areas of signal processing and operations research.

Session:

Tuesday, November 17

Alpa Roman

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

Alpa Roman

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 has 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).

Sessions:

Monday, November 16
Tuesday, November 17

Paul Wise

Associate Member, Monell Chemical Senses Center

Paul Wise

Paul Wise earned a Ph.D. in experimental psychology from the University of California, San Diego in 2000. He completed post-doctoral training at the UC San Diego Department of Otolaryngology and at Monell before transitioning to a faculty position. Wise is currently an associate member at Monell, with broad interests in human chemosensory perception—including taste, smell, chemesthesis and flavor. He has held the Kraft Foods Term Chair in Chemosensory Perception at Monell, and received the Moscowitz-Jacobs Award for Research Excellence in the Psychophysics of Taste and Smell from the Association for Chemoreception Sciences.

Session:

Monday, November 16

John Wright

Consulting Flavor Chemist

John Wright has worked as a flavorist for more than 30 years, initially with Duckworths and PFW in the U.K. then Bush Boake Allen (in Canada, the U.K. and the U.S.) before joining IFF's U.S. 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 Edition 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 he's a member of the Society of Flavor Chemists.

Session:

Monday, November 16

Marie Wright

Vice President and Chief Global Flavorist, ADM / WILD Flavors and Specialty Ingredients

Wright believes that flavor creation is artistry rather than science, and perfection in art is truly challenging. She trained as a flavorist with Bush Boake Allen, London, advancing to senior flavorist and moving to the United States as the flavor creation manager for Latin America, Mexico and the Caribbean. Wright then moved to IFF, creating flavors for the global accounts and playing a leading role in innovation. She eventually took on the leadership role of vice president, senior flavorist. In 2012, Wright joined Wild Flavors, and was soon promoted to the leadership position of vice president and chief global flavorist. Wright’s commitment to sharing knowledge is highlighted in the "Elegant Flavors" chapter in John Wright’s world-renowned Flavor Creation.

Session:

Monday, November 16

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