Speakers

The 2015 Flavorcon speaker lineup is being built. When finalized, the complete list of speakers with full biographies will appear here.


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

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

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:

Monday, November 16

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

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 its 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

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 U.K. then Bush Boake Allen in Canada, the United Kingdom and the United States 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, Inc.

Session:

Monday, November 16

Marie Wright

Vice President and Chief Global Flavorist, Wild Flavors & 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.