BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Society of Flavor Chemists - ECPv6.15.11//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-ORIGINAL-URL:https://flavorchemist.org X-WR-CALDESC:Events for The Society of Flavor Chemists REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20190310T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20191103T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20200308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20201101T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20210314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20211107T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20220313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20221106T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20211118T140000 DTEND;TZID=America/New_York:20211118T160000 DTSTAMP:20260514T052311 CREATED:20210813T021044Z LAST-MODIFIED:20211103T182816Z UID:12258-1637244000-1637251200@flavorchemist.org SUMMARY:SFC & BSF Joint Virtual Meeting - November 18\, 2021 2:00-4:00pm EST DESCRIPTION:Date:  November 18\, 2021 \nTime:  7:00 pm UK time / 2:00 pm EST \nBritish Society of Flavourists & Society Of Flavor Chemists Joint Meeting \nVirtual Meeting via Zoom \n  \nThe Sensomics Approach: Elucidating the Importance of Single Chemical Constituents in Food Aroma Profiles and Beyond \nUniv. Prof. (em.) Dr. Peter Schieberle Faculty of Chemistry\, Technical University Munich \nNumerous consumer surveys confirm that the main drivers of food acceptance are aroma and taste\, thus being the main attributes in any given food determining differences in the flavor signatures. Let’s focus on aroma: What makes a food smell good? It is well established today that during food consumption\, a certain set of volatile constituents induces a pattern of neural activity in the olfactory bulb located in the nasal cavity. The complex neural patterns generated at the odorant receptor sites are finally “translated” by our brain into a simple perception telling us\, for example\, the aroma quality of fruit juices. However\, since the overall aroma profile of juices is significantly influenced by (i) the fruit variety\, (ii) the processing conditions or (iii) the storage\, there is a clear need to first understand the aroma signature of the respective fresh product(the gold standard) on the molecular level. Therefore\, only analytical methods based on bioactivity guided approaches will finally be able to suggest key aroma molecules for a reliable assessment of food quality\, and more important to improve the overall aroma profile of a given product e.g.\, by optimizing industrial processes. In the past four decades\, the Sensomics approach\, formerly called molecular sensory science\, was developed by our group aimed at decoding the aroma signature of foods\, i.e.\, the exact quantitative ratio of the set of key aroma compounds causing the aroma perception at the odorant receptor level. As part of the approach\, the analytical data are finally confirmed by re-engineering the respective food aroma on the basis of the quantitative data exactly displaying the natural concentrations in the food itself. Using pineapple juice as an example\, in the first part of the talk the approach how to characterize complex aromas by breaking down the overall aroma sensation into single “molecular” odor responses will be presented. Clarification of a thermally induced off flavor formation in pineapple juice and molecular reasons for aroma losses during storage of NFC orange juice will be shown. In the second part of the talk\, data on systematic structural modifications in selected key food odorants aimed at characterizing important odotopes\, and results on the fate of aroma compounds in the human body beyond perception in the nasal cavity will be discussed. In the last part of the lecture\, briefly a new Sensomics based method\, assigned as “machine smelling”\, will be presented on red wine aroma compounds without the need of GC/olfactometry. This method will make it possible in the future to detect\, quantitate and select key food odorants with a single analytical platform. \nDigitizing Olfaction: Predicting Odor Character from Molecular Structure \nJoel D. Mainland\, Adjunct Assistant Professor\, Department of Neuroscience\, University of Pennsylvania \nIf you have a modern phone you can capture a visual scene as a photograph\, alter it\, send it to a relative in another country in an instant\, and store it so you can look at it for years to come. None of this is currently possible in olfaction. In vision and audition we know how to map physical properties to perception: wavelength translates into color and frequency translates into pitch. By contrast\, the mapping from chemical structure to olfactory percept is poorly understood\, limiting our ability to describe and control odors. This\, in turn\, limits our ability to understand how the olfactory system encodes perception. Olfaction has a higher dimensionality than the other senses\, but recent models have shown that with enough data\, machine learning techniques can predict human perception from molecular structure. We hypothesized that the rate-limiting step for building a model that predicts human perception from molecular structure is the collection of high-quality psychophysical data. Here I will discuss our work towards predicting the intensity and character of both single molecules and complex mixtures. This will allow us to predict the odor of novel molecules and mixtures and paves the way toward digitizing odors. \nDr. Joel Mainland earned a Ph.D. in neuroscience from UC Berkeley\, where he studied the effects of sniffing on olfactory perception. He then worked at Duke University where he studied the molecular biology of human olfactory receptors.  He is now an Associate Member at the Monell Chemical Senses Center\, where his laboratory examines the relationship between molecular structure and olfactory perception. \n  \nFree for SFC and BSF members \nRegistration is being handled by the BSF on Eventbrite\, where there is an SFC ticket to register under. After that\, you will eventually be guided to register for the ZOOM presentation in order to participate virtually. The presentation will ultimately take place on the ZOOM platform. \nYOU MUST REGISTER ON BOTH EVENTBRITE AND ZOOM following this process: \n\nBegin registration at this HERE AT THIS LINK.  You should use the email address you have on account with Eventbrite.\nOnce registered\, you will receive an Eventbrite confirmation email which will provide you with a button stating VIEW THE EVENT.  Please click on that to continue.\nThat action will take you to an event summary page with an orange button on lower left stating JOIN NOW\, which will take you on to register for the ZOOM meeting.  Complete that registration.\n\nPlease note that the time listed is for 2 pm Eastern Standard Time (EST). \n  \n  URL:https://flavorchemist.org/events/november-18-2021-virtual-meeting-tentative/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20211021T130000 DTEND;TZID=America/New_York:20211021T170000 DTSTAMP:20260514T052311 CREATED:20210722T140123Z LAST-MODIFIED:20211013T042013Z UID:12210-1634821200-1634835600@flavorchemist.org SUMMARY:Chicago Meeting - October 21\, 2021 1:00-5:00 pm CST DESCRIPTION:MEETING NOTICE \n  \n452nd Meeting of the Society of Flavor Chemists\, Inc. \nThursday\, October 21\, 2021 \nChicago Marriott Suites Downers Grove \n1500 Opus Place Downers Grove\, Illinois 60515 \n  \nAGENDA – (NOTE: TIMES HERE ARE CST LOCAL TIME) \n  \n              8:00 – 10:00                 SFC Board of Directors Meeting \n            10:00 – 11:45                   SFC Board and Committee Chairs Meeting \n            11:00 – 11:45                    Meeting Registration \n            11:45 –   1:00                    Buffet Lunch \n  \n 1:00 – 4:15 pm    Treats in Challenging Times \n 1:00 – 1:45 pm    CSA Speaker – Bittersweet:  How the Turbulent Industry Changes Have Altered a Growing Candy Market \n\nDanielle Berrigan\, Thomas Lauzurica\, Luke Roddy from Berje\n\n1:45 – 2:30 pm   Functional Delivery System and Flavor Challenges in Confectionary \n\nBill Pullia\, President of FCI\n\n2:30 – 2:45 pm  Break \n2:45 – 3:30 pm   Covid-19: A spotlight on the Chemical Senses \n\nValentina Parma\, Ph.D. Assistant Director Monell Chemical Senses Center\n\n3:30 – 4:15 pm   Consumer Demographics and Trends in Confectionary \n\nMarcia Mogelonsky\, Ph.D. Director of Insight\, Mintel Food and Drink\n\n4:15 – 5:00pm     SFC Business Meeting \n5:00 – 6:30pm      Reception \n  \nATTENDEE INFORMATION \nMeeting Registration:       In person Eventbrite registration opens on October 6\, 2021 \nCLICK THIS LINK TO REGISTER \n$80.00  Member / Non member \n$40.00  Emeritus / Unemployed / Student \nDeadline for online registration is October 20\, 2021. \n  \nMeeting/Hotel:                    \nChicago Marriott Suites Downers Grove \n1500 Opus Place Downers Grove\, Illinois 60515 \n(630) 852-1500 \n\nGROUP RATE = $109 USD per night\n\nClick this link to  Book your group rate for The Society of Flavor Chemists \nNOTE: Last Day to Book Rooms: Tuesday\, October 11\, 2021 \n  \nZOOM REGISTRATION FOR VIRTUAL PRESENTATION: \n The meeting is scheduled to be streamed virtually.  To register for virtual attendance on Zoom platform\, \nCLICK THIS LINK \n  \nFor questions\, please contact secretary@flavorchemist.org. \n  \n  URL:https://flavorchemist.org/events/october-28-2021-chicago-meeting/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210930T150000 DTEND;TZID=America/New_York:20210930T170000 DTSTAMP:20260514T052311 CREATED:20210722T135747Z LAST-MODIFIED:20210928T150141Z UID:12208-1633014000-1633021200@flavorchemist.org SUMMARY:September 30\, 2021 – Zoom Virtual Meeting DESCRIPTION:Educational Meeting of The Society of Flavor Chemists\, Inc. \nThursday\, September 30th\, 2021\, 3:00 – 4:45 PM EST \n  \nRegister in advance for this meeting: \nCLICK HERE TO REGISTER ON ZOOM \nAfter registering\, you will receive a confirmation email containing information about joining the meeting. This will strictly be an educational meeting.   There is no deadline for registration.  For questions or assistance\, contact Bill Aslanides @ secretary@flavorchemist.org. \n  \nAGENDA \n3:00 – General updates and discussion \n3:10 – Speaker – Gary Reineccius Ph.D. – Emeritus Professor in the Department of Food Science and Nutrition at the University of Minnesota – Presenting Flavor Encapsulation  He has been actively involved in flavor research for more than 51 years. During this time he has published over 250 research articles. Dr. Reineccius has spent sabbatical leaves with Fritzsche Dodge and Olcott (New York\, flavor creation and encapsulation)\, Nestle (Switzerland\, process flavors) and Robertet S.A. (France\, taste modifiers and encapsulation). Dr. Reineccius has taught courses in Food Processing\, Food Chemistry\, Food Analysis\, and Flavor Chemistry and Technology. He has written a college textbook on food flavors: the second edition of this book became available in 2006 and is the only textbook in the flavor area which combines both flavor chemistry and technology (currently being revised). He also has authored the Source Book of Flavors. Dr. Reineccius’ achievements have been recognized by numerous local and international organizations and industry. His current research focus is on flavor encapsulation and flavor interactions with proteins. Gary will provide a quick review and an update on flavor encapsulation research. \n3:45 – Speaker – William van Dongen Ph.D. – Co-Owner VCF – Presenting VCF online database \nWilliam van Dongen is holding a PhD in organic and analytical chemistry. He has more than 30 years of experience in the food and pharma industry as an analytical chemist. During this time\, he gained a broad experience in characterization and identification of unknown compounds in complex mixtures. He worked for almost 15 years at TNO in Zeist\, The Netherlands where the VCF database was initiated by the late dr. Weurman in 1963. At TNO\, he was several years responsible for the analytical flavour and fragrance group and was involved in the development of an analytical platform to unravel complex carbohydrate mixtures in baby food\, mother’s milk and others. The carbohydrate platform was successfully applied to the infant nutrition constituent galacto-oligosaccharide (GOS) to obtain the FDA status: Generally Recognized As Safe (GRAS). He was also leading a large project on the identification of critical odour and flavour compounds in cognac and beer. In December 2019\, William purchased the VCF-online database together with Bert Wiggers. \nVCF Online (www.vcf-online.nl) – The most extensive scientific database of odours and flavours in foods  The VCF Volatile Compounds in Food database lists more than 870 food products. Products are clustered in product groups\, such as Seafood\, Vegetables or Fruits. Moreover\, product categories are given\, i.e. combinations of two or more products which can be products belonging to the same family of plant products or materials (for instance all citrus product and Caraway root\, seed and herb)\, products which have undergone different processing steps (like raw\, cooked and fried potatoes) or from different raw materials (like cow milk and goat milk). \nAll the information mentioned above is deduced from scientific literature. The VCF database contains in total almost 6400 literature references. These citations are given per product or product category. For each product its identified volatile compounds are given. The concept of product category offers the possibility to aggregate the data for all products within a product category. For instance\, to aggregate all volatile compounds in all citrus products. Also\, the data for the occurrence of a specific compound in all products within the database can be shown in a more convenient survey. In excess of 9\,900 volatile compounds\, listed by product\, are grouped in 18 chemical classes\, such as hydrocarbons\, aldehydes\, esters\, acids\, etc. \nWe require that every compound in our database must have been identified by at least two methods\, for instance by retention time and mass spectrum. Quantitative data are provided if they are available. If necessary\, these data were recalculated to the same units. More than 140\,000 occurrences are found and registered in the VCF database.\nFor each individual compound additional information is given\, such as CAS registry number\, molecular weight and formula\, FLno (EU-Flavis number) and FEMA (GRAS) number and a list of synonyms. Also\, molecular structures are shown when available. Over 26\,000 synonyms are known. All Fema/GRAS numbers (2\,916) and their synonyms and the EU-Flavis (Flavouring Information System) data (2\,646) are included. \nIn this presentation\, William van Dongen\, director content of the VCF-online database will explain what kind of information is present in the database\, how VCF-online can be used and how to find the required information effectively. He will demonstrate the capabilities of VCF-online using specific examples. \n4:30 – Closing comments – Chris Williams\, SFC President URL:https://flavorchemist.org/events/september-30-2021-zoom-virtual-meeting/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210909T080000 DTEND;TZID=America/New_York:20210909T180000 DTSTAMP:20260514T052311 CREATED:20210722T132428Z LAST-MODIFIED:20210804T130037Z UID:12198-1631174400-1631210400@flavorchemist.org SUMMARY:September 9\, 2021 – In conjunction with the CSA Roundtable DESCRIPTION:September 9\, 2021 – In conjunction with the CSA Roundtable (separate registration required) \nNewark Liberty Airport Marriott \n1 Hotel Road\, Newark\, NJ 07114 \n\nCall for reservations – T: (973) 623-0006 or (800) 228-9290\nMention Chemical Sources Society (CSA) for the group rate of $184/night\n\nBook your group rate for CSA Round Table \n  \nSFC Meeting Agenda \n8:00-10:00 AM           SFC Board of Directors Meeting \n10:00-11:45 PM           SFC Board and Committee Chairpersons Meeting \n9:00am-4:00 PM        CSA Roundtable \nSeparate registration required.  Interactive sensory sessions and demonstrations by vendors to the Flavor and Fragrance  industries.  Visit http://www.chemicalsources.org for additional information and registration details. \n3:00-4:30 PM               SFC Meeting Registration \n4:30 – 5:30 PM             SFC Business Meeting \n5:30-6:30PM                Cocktail reception with hors d’oeuvres \n  \nATTENDEE INFORMATION \nPlease register to be counted. There is no registration fee for this meeting. We want to welcome everyone who can make it in person with cocktail and hors d’oeuvres for a fun social hour and networking. \nhttps://www.eventbrite.com/e/sfc-cocktail-party-at-csa-roundtable-tickets-164179803211 \n  \nFor those who cannot attend the business meeting in person\, you can attend virtually. \nClick Here for Zoom Registration \n  \nPlease note\, we are following the current CDC guidelines on COVID-19. \nMarriott is requiring masks for all guests in common areas at this time.  \n\nNewark\, NJ is located in Essex County which is currently classified as a ‘substantial” COVID-19 transmission rate. \nSFC is requiring that masks be worn during our business meeting and will be following all future hotel and state requirements and recommendations. \nCDC Guidelines: \nCDC recommends that all people\, including the fully vaccinated\, wear masks indoors in public places with “high” or “substantial” COVID-19 transmission rates. \nFully vaccinated people should not visit private or public settings if they have tested positive for COVID-19 in the prior 10 days or are experiencing COVID-19 symptoms. Fully vaccinated people should continue to follow any applicable federal\, state\, local\, tribal\, or territorial laws\, rules\, and regulations. \n\n \n\n  URL:https://flavorchemist.org/events/september-9th-2021-in-conjunction-with-the-csa-roundtable/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210610T170000 DTEND;TZID=America/New_York:20210610T190000 DTSTAMP:20260514T052311 CREATED:20210602T200157Z LAST-MODIFIED:20210603T031700Z UID:12139-1623344400-1623351600@flavorchemist.org SUMMARY:Virtual Meeting - 450th SFC Business Meeting DESCRIPTION:VIRTUAL MEETING NOTICE\n450th Business Meeting of The Society of Flavor Chemists\, Inc.\nThursday\, June 10\, 2020\n5:00-7:00 PM EST \nRegister in advance for this meeting:\nCLICK HERE TO REGISTER ON ZOOM \nAfter registering\, you will receive a confirmation email containing information about joining the meeting.\nThis is going to be a virtual business meeting. We need at least 30 certified members in attendance in order to officially hold this business meeting.\nPlease register to attend the Zoom Meeting via the invitation link above to verify your credentials to join. \nAGENDA\n Presentation and voting of new members and upgrades\n SFC Board and Committee Updates\n President’s Annual Report\n Election of Officers for 2020-2021\n • Paul Ricciardi for Chairperson\n • Chris Williams for President\n • Cathianne Leonardi for Vice President\n • Bill Aslanides for Secretary (2nd term)\n • Justin Kozlowski for Treasurer (1st term) \n Presentation of Membership Awards\n • 25-year Membership Award\n o Phillip Russell\n o Susan Lerner\n o Carmelita Ventura-Perez\n o Lowell Sanker\n o Jorge Kalafatic\n o Mary Foster (Past President 2015-2016)\n o Mary Maile\n o Gary Raab (Past President 2012-2013)\n o Kathleen McNamara \n • 50-year Membership Award\n o no 2021 recipient \n • Golden Blotter Award\n o Leslie L. Blau \nATTENDEE INFORMATION\nMeeting Registration: Online registration open now. Please register via the\nlink provided. Zoom link also available on the SFC Website. https://flavorchemist.org \nMeeting ID: 982 3855 9337 \nFor questions or assistance\, contact Bill Aslanides @ secretary@flavorchemist.org.\nThere is no deadline for online registration URL:https://flavorchemist.org/events/virtual-meeting-450th-sfc-business-meeting/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210428T160000 DTEND;TZID=America/New_York:20210428T173000 DTSTAMP:20260514T052311 CREATED:20210423T064819Z LAST-MODIFIED:20210423T071039Z UID:12090-1619625600-1619631000@flavorchemist.org SUMMARY:Virtual Meeting - 449th SFC Business Meeting DESCRIPTION:VIRTUAL MEETING NOTICE\n449th Business Meeting of The Society of Flavor Chemists\, Inc.\nWednesday\, April 28th\, 2021\, 4:00 -5:30 PM EST \nAs we pass the one-year mark of Covid-19 restrictions to life as we knew it\, we would like to take time together and pause to discuss how we have addressed this pandemic as an industry and\, more specifically\, as flavorists. Our President\, Paul Ricciardi\, will direct a discussion in which we will all be able to share our experiences. Please see the agenda on this notice and contact Paul if you would like to take on a part of the meeting with a personal story of your own. \nTo that end\, we will stay on track with our virtual meeting calendar and prepare for a meeting next week. The details are all below\, including the link to the ZOOM meeting and the agenda. We will be sharing minutes for approval in a last meeting update before the meeting. \nOur March meeting welcomed one new member and provided us with two excellent presentations regarding TTB formulation and the Hard Seltzer market. \nLooking forwards to seeing everyone at the meeting. \nBill Aslanides\nSFC Secretary 2020-2022 \nRegister in advance for this meeting: \nCLICK HERE TO REGISTER ON ZOOM \nAfter registering\, you will receive a confirmation email containing information about joining the meeting. \nThis is going to be a virtual business meeting. We need at least 30 certified members in attendance to officially hold this business meeting. \nPlease register to attend the Zoom Meeting via the invitation link above to verify your credentials to join. \nAGENDA \n* 4:00 – Business Meeting\nPresentation and voting of new members and upgrades\nSFC Board and Committee Updates \n* 4:30 – “A Flavor Chemist’s Guide to Surviving a Pandemic” \nThe past year has been difficult for all of us. During the pandemic we all had to develop new ways of working with each other and our customers. The SFC Board would like to hear about your experiences managing your work with the COVID-19 restrictions. Some topics may include: \n1. Continuation of providing tastes associated with comfort in the global food web\n2. Addressing supply chain issues as they arise with a focus on keeping our CPG partners in operation while maintaining/enhancing secondary suppliers\n3. Re-imagining customer interactions in product development and co-creation\n4. Delivering deliciousness in foods that promote health & wellness\n5. Self-care throughout the community and exchange of information to keep our SFC membership physically & mentally healthy \nIf you would like to give an informal 5 minute talk on your experience during the meeting please email Paul Ricciardi at president@flavorchemist.org. There will also be time for an open discussion as well. \nATTENDEE INFORMATION\nMeeting Registration: Online registration open now. Please register via the\nlink provided. Zoom link available on the SFC Website. https://flavorchemist.org \nFor questions or assistance\, contact Bill Aslanides at secretary@flavorchemist.org.\nDeadline for online registration is April 27\, 2021 URL:https://flavorchemist.org/events/virtual-meeting-449th-sfc-business-meeting/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210304T153000 DTEND;TZID=America/New_York:20210304T173000 DTSTAMP:20260514T052311 CREATED:20210219T220621Z LAST-MODIFIED:20210219T220621Z UID:11964-1614871800-1614879000@flavorchemist.org SUMMARY:Virtual Meeting - 448th SFC Business Meeting DESCRIPTION:VIRTUAL MEETING NOTICE \n448th Business Meeting of The Society of Flavor Chemists\, Inc. \nThursday\, March 4\, 2021\, 3:30 -5:30 PM EST \n  \nRegister in advance for this meeting: \nCLICK HERE TO REGISTER ON ZOOM \nAfter registering\, you will receive a confirmation email containing information about joining the meeting. \nThis is going to be a virtual business meeting. We need at least 30 certified members in attendance to officially hold this business meeting. \nPlease register to attend the Zoom Meeting via the invitation link above to verify your credentials to join. \nAGENDA \n\n3:30 – Business Meeting\n\nPresentation and voting of new members and upgrades\n\nNew Members and Upgrades\n\n\nSFC Board and Committee Updates\n\n\n\n\n4:00 – Speaker – Colleen Sabiel\, Senior Regulatory Manager/Flavor Advocacy at The Coca-Cola Company presenting TTB FLAVOR UNFITNESS – A REGULATORY PERSPECTIVE. \n\nColleen is responsible for evaluating the impact of the changing global flavor regulations and leading the development and implementation of flavor regulatory policies. \nPrior to her current position\, Colleen spent 8 years in regulatory roles in the flavor industry specializing in global flavor regulations and U.S. Tax and Trade Bureau (TTB). She is an active member of the Flavor and Extract Manufacturers Association (FEMA)\, holding leadership positions on the Consumer Product Companies and Regulatory Affairs Committees. Colleen holds a Bachelor of Science degree in Nutritional Sciences from Rutgers University and a Master of Jurisprudence degree in Global Food Law from Michigan State University College of Law. \nThis session will provide an overview of the U.S. TTB non-beverage requirements\, unfitness criteria for flavors\, and an update on FEMA Alcohol subcommittee working group activities. Additionally\, the presentation will address the benefits of collaboration between flavorist and regulatory teams. \n\n4:45 – Speaker – Jennifer Ritschard\, Optimization Product Developer at Boston Beer Company presenting THE RISE OF HARD SELTZERS. \n\nJennifer in her role works on non-beer brands for the Boston Beer Company and previously has worked under Kent Zeller as an apprentice flavorist at Shanks extracts and has also worked at Campbells Soup\, The Hershey Company\, and Hanover Foods. Jennifer has a B.S. in Food Science from Penn State University. \nHard seltzers seemed to show up overnight and when it did everybody wanted to create their own.  In this presentation we will go over what draws people to these beverages\, what type of flavors are showing up\, the challenges of flavoring hard seltzer applications\, and where they might be headed in the future. \n  \nATTENDEE INFORMATION \nMeeting Registration: Online registration open now. Please register via the link provided. \nZoom link available on the SFC Website. https://flavorchemist.org \nFor questions or assistance\, contact Bill Aslanides at secretary@flavorchemist.org. \nDeadline for online registration is March 3\, 2021. URL:https://flavorchemist.org/events/virtual-meeting-448th-sfc-business-meeting/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210128T153000 DTEND;TZID=America/New_York:20210128T173000 DTSTAMP:20260514T052311 CREATED:20210119T222035Z LAST-MODIFIED:20210119T223328Z UID:11921-1611847800-1611855000@flavorchemist.org SUMMARY:Virtual Meeting - 447th SFC Business Meeting DESCRIPTION:VIRTUAL MEETING NOTICE \n447th Business Meeting of The Society of Flavor Chemists\, Inc. \nThursday\, January 28\, 2021\, 3:30 -5:30 PM EST \n  \nRegister in advance for this meeting: \nCLICK HERE TO REGISTER ON ZOOM \nAfter registering\, you will receive a confirmation email containing information about joining the meeting. \nThis is going to be a virtual business meeting. We need at least 30 certified members in attendance to officially hold this business meeting. \nPlease register to attend the Zoom Meeting via the invitation link above to verify your credentials to join. \nAGENDA \n\n3:30 – Business Meeting\n\nPresentation and voting of new members and upgrades\n\nAlexandra Nicoletti- Robertet – APPRENTICE\nLee Bussinger- Pepsico APPRENTICE\nAaron Kamimura- Blue California APPRENTICE\n\n\nSFC Board and Committee Updates\n\n\n\n\n4:00 – Speaker – Angelica Iobbi – May 2020 William F. Jaggard Memorial Scholarship Winner – “The role of esters and thiols in white wine and their interaction in the formation of tropical fruit aroma”\n\nAngelica Iobbi is pursuing her Ph.D. under the supervision of Dr. Elizabeth Tomasino at Oregon State University. She is a Food Scientist\, and her work investigates the cause of fruity aromas in white wine. Her current studies involve the adaptation of a novel sensory methodology\, identification of esters\, monoterpenes and volatile thiols using the GC and HPLC\, and the effects of specific aroma families to tropical fruit aroma causation. She has a passion for flavor chemistry and seeks to work as a food and flavor developer. \n\n4:45 – Speaker – Yara Benavides – May 2020 Jogue Inc. Scholarship Winner – “The characterization of off-aroma compounds inherent to the plant\, through the isolation processes for pea protein.”\n\nYara is a PhD Candidate in Food Science under Dr. Gary Reineccius at the University of Minnesota – Twin Cities. Her doctoral research is focused on the characterization of off-aroma compounds inherent to the plant\, through the isolation processes (e.g. pH precipitation and salt solubilization) for pea protein.  Prior to joining the University of Minnesota\, Yara served as an Instructor and Researcher at the Corporacion Universitaria Lasallista in Colombia and as a Project Manager in Food Application at Naturex S.A in France. Yara holds a Bachelor’s degree in Food Engineering from Corporacion Universitaria Lasallista and a Master’s degree in Food and Health from UniLasalle in France. \n  \nATTENDEE INFORMATION \nMeeting Registration: Online registration open now. Please register via the \nlink provided. Zoom link available on the SFC Website. https://flavorchemist.org \nFor questions or assistance\, contact Bill Aslanides @ secretary@flavorchemist.org. \nDeadline for online registration is January 27\, 2021. URL:https://flavorchemist.org/events/virtual-meeting-447th-sfc-business-meeting/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20201203T150000 DTEND;TZID=America/New_York:20201203T163000 DTSTAMP:20260514T052311 CREATED:20201127T091932Z LAST-MODIFIED:20210119T223800Z UID:11842-1607007600-1607013000@flavorchemist.org SUMMARY:Virtual Meeting - 446th SFC Business Meeting & 2020 Awards Presentation DESCRIPTION:VIRTUAL MEETING NOTICE \n446th Business Meeting of The Society of Flavor Chemists\, Inc. \nThursday\, December 3\, 2020\, 3:00-4:30 PM EST \nRegister in advance for this meeting: \nCLICK HERE TO REGISTER ON ZOOM \nAfter registering\, you will receive a confirmation email containing information about joining the meeting. \nThis is going to be a virtual business meeting. We need at least 30 certified members in attendance in order to officially hold this business meeting. \nPlease register to attend the Zoom Meeting via the invitation link above to verify your credentials to join. \nAGENDA \n\nPresentation and voting of new members and upgrades\n\nJessica Lopez (FONA International) : Upgrade to Certified\nJohn Heller (Imbibe\, Inc.) : Apprentice\nIlya Flaks (T. Hasegawa) : Upgrade to Certified\nTiffany Kosanda (Sensient) : Apprentice\n\n\nSFC Board and Committee Updates\nPresentation of Membership Awards\n\n25-year Membership Award\n\nDaniel Bartnick\nLouise Bone\nFelix Buccellato\nRichard Dandrea\nAlan David Ellison\nLarry Engel\nElsa Howerth\nPierre Miclette\nWayne Pohero\nShahnaz Shah\nToshinobu Suzuki\n\n\n50-year Membership Award\n\nLeslie Blau\nAlfred Goossens\nArthur Liberman\nKurt Schoen\n\n\nGolden Blotter Award\n\nDolf DeRovira\n\n\n\n\n\nATTENDEE INFORMATION \nMeeting Registration: Online registration open now. Please register via the \nlink provided. Zoom link available on the SFC Website. https://flavorchemist.org \nMeeting ID 925 5525 1602 \nFor questions or assistance\, contact Bill Aslanides @ secretary@flavorchemist.org. \nDeadline for online registration is November 30\, 2020. \n  URL:https://flavorchemist.org/events/virtual-meeting-446th-sfc-business-meeting/ END:VEVENT END:VCALENDAR