Joint CSA, SFC, NAFFS Meeting In Cincinnati Features Local Speakers

The upcoming Chemical Sources Association (CSA) Midwest Meeting, which is being held in conjunction with the Society of Flavor Chemists (SFC) and the National Association of Flavors and Food-ingredient Systems (NAFFS) and will take place Thursday, April 14 at the Cincinnati Airport Marriott in Hebron, Kentucky, will feature technical presentations, speakers on local spirits, information on industry growth, and a bootleggers and bourbon tour.

Among the speakers is Kent Zeller, senior staff scientist and flavor chemist with Hershey, who will speak on whiskey flavor development and evolution from a flavorist’s perspective; Dr. Gary Reineccious, professor and head of the University of Minnesota’s food science and nutrition department, who will discuss the university’s new flavor research and education center set to launch in May; and Steve Hughes, master distiller with Woodford Reserve, Brown Forman, who will speak on making bourbon whiskeys and how their development and maturation is affected by different woods.

For more information on this event, visit the CSA’s event details webpage.

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