The industry leaders on the P&F magazine editorial advisory board help the editors shape content. These advisors reflect P&F magazine's readership and the broad range of businesses they represent.
More advisers to be added soon.
President and CEO, Flavor Dynamics, Inc.
Dolf DeRovira is president and CEO of Flavor Dynamics, Inc., a company he began in 1989. He is a certified active member and past president and past chairman of the board of the Society of Flavor Chemists, past chairman and president of the Chemical Sources Association, a past board member and past treasurer of the Research Chefs Association, a professional member of the Institute of Food Technologists, past board member of the National Association of Fruits Flavors and Syrups, and currently the chairman of the education and training committee of the Flavor and Extracts Manufacturers Association—as well as educational subcommittee chair of its science committee.
Ph.D, Independent vanilla and flavor consultant
Patrick Dunphy, PhD, MRSC, holds a PhD in Biochemistry from the University of Liverpool, UK. His background is in plant biochemistry, food microstructure and flavor science. He worked as a senior scientist with Unilever R&D in both the UK and the Netherlands on food microstructure and flavor research for over 30 years specializing in real time in-nose flavor release from emulsion systems. His next role was with UK-based Danisco R&D for three years, where he specialized in all aspects of flavor science, including vanilla science and curing. He then joined Firmenich R&D in Geneva, Switzerland, as a principal scientist for a period of two and a half years where he continued to expand all aspects of traditional and controlled curing of vanilla beans.
He is currently an independent vanilla and flavor consultant with hands-on experience in all areas of vanilla science and curing with clients in Kampala, Uganda, Kerela in India and in the Antalaha District of Madagascar. Dunphy is also a member of the Royal Society of Chemistry.
Ph.D, Independent flavor consultant
Matthias Guentert holds a Ph.D. in food chemistry from the University of Karlsruhe, Germany. He recently retired from his executive leadership position with Symrise and has become a consultant. His main areas of expertise are food & flavor chemistry, innovation, business leadership, and global regulatory. His 28 year career with Symrise started 1986 in Holzminden, Germany and brought him to Teterboro, NJ in 1999.
"It's amazing to have Matthias on our prestigious P&F scientific advisory board," said Rachel Grabenhofer, Perfumer & Flavorist's scientific acquisitions editor. "His expertise is very broad, ranging from flavor research, regulations and quality control/analytical chemistry, to nutrition. This variety will help us build great synergies between the types of content we produce."
His most important leadership positions were in analytical research, flavor innovations, quality and regulatory and the supply shain. In July 2008 he became the president of the flavor and nutrition division in North America. He also served for two terms as a member of the scientific advisory board of the German Institute for Food Chemistry in Freising, Germany. From May 2012 until May 2015 he was a member of the FEMA Board of Governors.
Brian M. Lawrence
Natural Products Editor, Perfumer & Flavorist magazine; Editor-in-Chief, Journal of Essential Oil Research
Brian M. Lawrence worked for various divisions of R.J. Reynolds Tobacco Co., where he held positions such as Director of Research and Development (Avoca Division), Manager of the Flavor Division and Senior Principal Scientist/Manager for the Flavor Division. Following his retirement in 2003, he established a consultancy business that is still in operation today. Lawrence has published more than 80 original articles and reports. Since 1976, he has held the position of scientific editor of Perfumer & Flavorist magazine, for which he has written more than 200 reviews for the "Progress in Essential Oils" section. The recipient of several prestigious honors, he has published 10 books and 18 book chapters on essential oils.
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 is a certified member of the Society of Flavor Chemists as well as a professional member of the Institute of Food Technology. She’s been involved with Perfumer & Flavorist magazine's “Organoleptic Characteristics of Flavor Materials” column since its inception in 1989, first as a panelist and is currently its author.
President, Leslie C. Smith Consulting
After a bachelor's degree with honors in chemistry from the University of Stirling, a doctorate in organic chemistry from the Research Institute for Medicine and Chemistry, and a post doctoral position at the University of Geneva, Smith joined Procter & Gamble. Following several years with P&G, he joined the fragrance industry in a number of technical management positions in Switzerland and the United States.
In 2002, he joined Coty at their global R&D headquarters in Morris Plains, N.J., USA, as VP of R&D, where his responsibilities included basic research, fragrance technology and development, consumer affairs, sensory, Coty Testing Institute, analytical, safety and toxicology. In July 2011, he was named senior VP of R&D, a role he assumed in Geneva, Switzerland. In this position, he maintained his responsibilities in the United States while establishing Coty’s newly created Global Center of Excellence for Fragrances in Geneva.
Retiring in the spring of 2015, Smith founded his own consulting company. He has a number of publications in chemistry and perfumery and a list of patents ranging from insect control to deodorancy to delivery systems.
Regulatory affairs manager, FONA International, Inc.
Prior to joining FONA, Vernoski spent five years in scientific and regulatory affairs at a large consumer goods company, working closely with flavor as an ingredient and overall supply chain management. At FONA, he continuously improves the company's raw material regulation programs, leads its regulatory infrastructure and internal processes, and provides excellent service to external regulatory departments.
"Josh is a fantastic addition to the P&F Scientific Advisory Board," said Grabenhofer. "His regulatory expertise and network is an invaluable resource. His knowledge will help to shape the content we produce--especially in the area of ingredient regulation, a topic of crucial importance to our audience."
Vernoski is a member of FEMA and actively participates in the Regulatory Affairs Committee and Regional Task Force subcommittees. He graduated from DePaul University with a B.A. in international studies.
Creative perfumer, Seven Scent
Kate Williams graduated with a Masters in psychology where she trained in neuro linguistics programming (NLP). Along with 14 years of experience in the fragrance industry, Kate is currently involved in several studies exploring the psychological effects of fragrance with the department of psychology at Liverpool John Moores University and Stirling University.
With a specialist interest in fragrance, therapy and communication, Kate has a strong relationship with UK charity, Seashell Trust. She works with the dedicated team to study the use of odor in facilitating learning and communication for the multi-sensory impaired children who attend the school
Kate is the current president of the British Society of Perfumers (BSP) where she promotes the fragrance industry through BSP workshops and events.
Independent flavorist and author
John Wright has worked as a flavorist for over 30 years, initially with Duckworths and PFW in the UK, then Bush Boake Allen in Canada, the United Kingdom and the United States before joining IFF's US operation. He is currently an independent consultant and the author of the technical book "Flavor Creation" and the monthly "Flavor Bites" column in Perfumer & Flavorist magazine. Wright progressed into technical and general management, but has always been enthusiastic to retain an active creative role in flavors. Wright is a fellow of both the Royal Society of Chemistry and British Society of Flavourists, and a member of the Society of Flavor Chemists, Inc.