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The Society of Flavor Chemists is holding a meeting on February 8 in Newark, NJ. The SFC Board of Directors and Committee Chairpersons meetings will take place in the morning and early afternoon. At 2 PM, the Chemical Sources Association will hold its business and technical meeting with SAF-ISIS and Natural Advantage presenting. From 3:30–4:14 Gerard Mosciano (consultant) will give a presentation on descriptive analysis—what it is, the basic rules and major learning. Lou Cooperhouse (director, Rutgers Food Innovation Center) will follow with a discussion on trends and technologies in prepared foods. The Rutgers Food Innovation Center is an economic development outreach program of the New Jersey Agricultural Experiment Station at Rutgers University. The Center has assisted over 700 companies. Cooperhouse will describe trends and technologies, and fast growing product categories that are taking place in the prepared food industry. Also, he will explain how a unversity-based food business incubation facility can accelerate innovations in technology and speed to the marketplace.
For more information, visit www.flavorchemist.org.