Introducing P&F+’s Latest Columnist: Cynthia Lipka

After 12 years of moderating the “Organoleptic Characteristics of Flavor Materials” panel, Judith “Judy” Michalski is “passing the blotter” to Cynthia “Cyndie” Lipka, a colleague, friend and, now, fellow columnist.

You can find Michalski’s final thoughts on her time moderating the column, a few of her favorite materials as well as some other tidbits on page 40. But now, to introduce the column's new author, Cyndie Lipka. Principal flavorist at Bell Flavors & Fragrances, Lipka boasts over two decades of experience in the flavor realm.

Perfumer & Flavorist+ connected with the publication's latest columnist to hear about her vision for the panel, her journey in the industry and more.

Perfumer & Flavorist+ [P&F+]: What led you to the flavor industry?

Cyndie Lipka [CL]: Oh, I was just so lucky. I simply happened to be at the right place at exactly the right time! I was working at Hershey Foods doing biochemistry research. My boss and I had a candid conversation and he told me that I was poised for a promotion to senior research scientist. Shortly after that, in a giant R&D meeting, it was announced there was going to be a reorganization. A couple of the announcements affected me. One was that my boss was leaving to work in a totally different field. The other announcement was that I was going to be transferred into the flavor creation group working with Kent Zeller. I had not been told in advance that this was happening, and I remember being stunned. This was back in the day when companies moved you around like chess pieces. So, there went my promotion. Talk about a dream crusher. But I had no idea what a gift that was. It didn’t feel like a gift at the time, but oh man, was it! This field satisfies my split brain in every way. I can research things as most people drawn to the hard sciences like to do. But I can get imaginative, artistic and inventive with a softer set of skills. It is life in balance for me and that is why I adore this field after 27 years.

For the full article, please check out the Perfumer & Flavorist+ January 2022 issue.