Educational Meeting of The Society of Flavor Chemists, Inc.
Thursday, September 30, 2021 TIME 3:00 - 4:45 PM EST
* 3:00 – General updates and discussion
* 3:10 – 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. 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
* 3:45 – Speaker – William van Dongen Ph.D. - Co-Owner VCF - Presenting VCF online database
William 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. In December 2019, William purchased the VCF-online database together with Bert Wiggers.
* 4:30 – Closing comments – Chris Williams, SFC President
For questions or assistance, contact Bill Aslanides @ email@example.com.
NOTE: There is no deadline for registration.