This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.
“What makes a great flavorist?” asked Society of Flavor Chemists president Jack Fastag (David Michael), opening the 2009 Flavor Symposium in Princeton, New Jersey (full text below). “It is a truly multidisciplinary endeavor. It demands the ability to integrate a diverse range of knowledge and skills drawn from a wide array of fields—technical and artistic. It is not surprising that it takes so many years to master. The steep learning curve may seem daunting at first, but with curiosity, determination and hard work we slowly gather the necessary tools to be successful.” In that spirit of expertise and education—“one of the cornerstones of our organization”—the two-day event provided a rare opportunity for colleagues (both veteran and new) to share knowledge and exchange insights. “There’s nothing like listening to fellow experts to spark ideas.” Fastag concluded, “Challenge yourselves.”
In coming weeks, new presentations will be added to this page.
Table of Contents
- Opening Remarks by Jack Fastag; below.
- "Back to the Bench: Focusing on Flavorists' Creativity" by John Houtenville
- "The Frontier of Receptor Research" by Stephen Gravina
- "A Tale of Four Demos: The Process Flavorist’s Evolving Toolbox" by Douglas Young
- "Analytical:What and How Much?" by Ed Albaugh
- Photos from the event.