Flavor Interactions in Foods Speaker Bios

Transcription

1 Flavor Interactions in Foods Speaker Bios Robert McGorrin, CFS, Ph.D. (Course Director) is Department Head and Jacobs-Root Professor in the Department of Food Science & Technology at Oregon State University, a position he has held since He was also Interim Superintendent of OSU s Food Innovation Center in Portland in He received his M.S. and Ph.D. degrees from the University of Illinois Urbana/Champaign in organic/medicinal chemistry, and his B.S. from Northwestern University in chemistry. At Oregon State University, Prof. McGorrin has taught courses in Flavor Chemistry and Food Chemistry. Among his publications in flavor chemistry, he has co-edited four books on Flavor-Food interactions, Dairy Flavor chemistry, and Thermally Generated Flavors and Aromas. Dr. McGorrin s research focus is primarily in flavor chemistry and trace volatile analyses, including the identification of key aroma compounds in dairy foods and oat cereal products, the chemistry and interactions among flavors and food components, and the effects of processing and packaging on flavor generation and deterioration. Dr. McGorrin started his career in basic flavor research at the Quaker Oats Research Laboratory in Barrington, IL where he completed exploratory studies on oat flavor chemistry leading to flavor optimizations for ready-to-eat cereals (Life, Cap n Crunch). During that time, he co-authored the first comprehensive identifications of key flavor compounds in oats. Subsequently, he worked at Kraft Foods R&D in Glenview, IL as a Senior Research Scientist in the Flavor Chemistry group, progressing to Section Manager. In his nearly 20 years at Kraft, he focused his efforts in fundamental research on Cheddar cheese flavor, flavor analysis, and flavor-food interactions. He managed and led the development of fat-free flavor systems for new product launches in Breyers and Sealtest ice cream, Kraft salad dressing, Miracle Whip, Singles processed cheese, and Philadelphia and Breakstone cultured dairy product categories. He led problemsolving teams to solve off-flavor problems, and was recognized for his technical accomplishments with six achievement awards from the Kraft Research & Development division. Dr. McGorrin is an IFT Fellow, member of the Board of Directors ( ), past officer of the Functional Foods and Fermented Foods & Beverages Divisions, and past Chairs of the IFT Council of Food Science Administrators and the IFT Higher Education Review Board. He is a Fellow of the American Chemical Society and has been honored with a Distinguished Service Award.

2 Dolf DeRovira is President and C.E.O. of Flavor Dynamics, Inc. a company he began in 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 and past board member and past treasurer of the Research Chefs Association. Dolf is a professional member of the Institute of Food Technologists, past board member of the National Association of Fruits Flavors and Syrups. Dolf De Rovira is also a founding board of trustee member for the Flavor Heritage Society. He is currently the Chairman of the Education and Training Committee of The Flavor and extracts manufacturers Association and Educational Subcommittee Chair of the Science Committee. He currently serves as Chairman of the Historical Committee and the By-Laws Committee of the Society of Flavor Chemists. He holds a joint patent with the Monell Institute in Philadelphia, PA (an institute for flavor research). He was graduated from City College of New York. Dolf has published many articles on flavors, flavor chemistry and sensory evaluation including the system of time related sensory description called the Dynamic Flavor Profile Method and the Coffee Profiler Method. The former is a unique approach, which combines two previously independent sensory perspectives into one. He has also developed a computer program that integrates electronic input into a user-friendly format to coincide with this methodology. He is also heavily involved with regulatory issues and has contributed to the Food Safety Preventative Controls Alliance sponsored by the FDA and The Preventive Controls Summit 2013: Validation and Verification Principles, a meeting of select individuals of the Food Industry working on recommendations to the FDA regarding the Food Safety Modernization Act representing the Flavor Industry as a whole. He has written a book entitled The Dictionary of Flavors-and General Guide to those Training in Flavors first and second edition and is presently working on the third edition of the book. He has also published articles on the Dynamic Flavor Profile Method in Food Technology Magazine as well as many other flavor articles in other trade journals as well. Dolf has lectured throughout the world. He is Course Chair for Flavors - Introduction, Definitions and Use given by The Center For Professional Advancement, guest lecturer at the Institute of Food Technologists Flavor Interaction course on Interactions, guest lecturer at the Rutgers university short course entitled, Introduction to Food Technology, Chair of the Rutgers Short Course entitled Sensory Evaluation, and co-chair for the course on Food Technology given to Research Chefs at Rutgers University and Mercer County Community College. He has been guest lecturer at the Culinary Institute of

3 America at the Hyde Park, NY and Greystone (at St. Helena CA) campuses teaching classical culinary techniques to food scientists. Dolf has developed many standards in the industry including the Flavor Nomenclature Workshop kit and recently the Coffee Cupper s Field Kit distributed by the Specialty Coffee Association of America. He has been active in his local community being a past chairman of the Branchburg Environmental Commission and Branchburg Board of Health and served on the Branchburg Planning Board. Richard F. Heinze is the owner of FKS, Inc. (Flavor Knowledge Systems) which provides flavor technology services including hands on flavorist training at the University of Missouri St. Louis, innovative flavor creation software, and consulting. Richard has over 40 years of flavors experience in areas such as laboratory management and flavor regulations. He has been active in a number of professional organizations and served as president of both the Chemical Sources Association and Society of Flavor Chemists. He holds a degree in organic chemistry from Saint Louis University. Gary Reineccius, Ph.D. is a Professor in the Department of Food Science and Nutrition at the University of Minnesota. He has been actively involved in flavor research for more than 40 years. During this time he has published over 200 research articles. Dr. Reineccius has spent sabbatical leaves with Fritsche Dodge & Olcott (New York, flavor creation and production), Nestle (Switzerland, reaction flavors), and Robertet S.A. (France, taste modifiers and manufacturing). Dr. Reineccius teaches courses in Food Processing, and Flavor Chemistry and Technology. He has written a new edition of a College textbook on food flavors with Henry Heath, which was the first textbook in the flavor area that combined both flavor chemistry and technology. Dr. Risch and he edited and were major contributors to two books on flavor encapsulation. He is the editor of the Source Book of Flavors and Heteroatomic Flavor Compounds in Foods. Dr. Reineccius achievements have been recognized by several local and international organizations. He is an honorary member of the Society of Flavor Chemists. He has been granted the Palmer Award for his contribution to chromatography by the Minnesota Chromatography Forum. He has received the Distinguished Achievement and Service in Agricultural and Food Chemistry

4 Award and been honored by being made a Fellow by the American Chemical Society. He has been presented the Stephen S. Chang Award by the Institute of Food Technologists. These are the highest awards given to individuals in the flavor area. He often speaks at public schools and other groups. His favorite lay topics are chocolate (he spent 3 years researching chocolate flavor for his Ph.D. thesis) and the chemistry of gourmet cooking. From a professional standpoint, his favorite topic is flavor encapsulation. He has been actively engaged in research in this area since Jason Ridgway is Sensory and Consumer Science Manager at McCormick. He has been at McCormick for 12 years in roles including Descriptive Panel Leader/Manager, Sensory Scientist and his current role of Sensory and Consumer Science Manager. He has a B.S in Food Science from Delaware Valley College and has completed the UC Davis certificate in Applied Sensory and Consumer Science. He has presented in the past at regional IFT meetings at Pangborn conferences. Dan Rosson has a BS at UCLA in Chemistry, Masters at Pepperdine in Business with emphasis on marketing. Started in the snack food business ultimately becoming VP and General Manager at J & J Snack Foods Started with Naarden in flavor industry (Naarden went on to merge into Quest and then Givaudan), then McCormick, T. Hasegawa and Mane. I held positions within the sales and marketing areas of these companies that included National Account Manager, Business Development Manager, Global Account Manager and Business Unit Manager. I currently have a brokerage and distribution company Ingredient Consortium selling ingredients to the flavor industry. Josh Vernoski, Joshua Vernoski is the Manager of Regulatory Affairs at FONA International in Geneva, IL, where he works with customers on both domestic and international regulatory issues. Joshua has seven years of experience with regulatory affairs in both the flavor and consumer goods industries. He serves on the Executive Committee for Flavor Extract Manufacturers Association Regulatory Affairs, as well as serving on several additional task forces within the committee. He earned a B.A. from DePaul University in Chicago.

5 Frank Vollaro has worked over 40 years as an analytical chemist in the flavor and fragrance industry. He holds a Bachelor s degree in Chemistry from the State University of New York at Fredonia. As the Director of Analytical Laboratories at Comax Flavors in Melville, N.Y. since 1990, Frank is responsible for the quality control function of the company, as well as heading analytical research efforts in flavor analysis, using gas chromatography and gas chromatography mass spectrometry. Prior to joining Comax, Frank s working experiences include: Bush Boake Allen, Inc., Polarome Manufacturing Co., Entenmann s Bakery, J. Manheimer, Inc., and Chart Corp. Frank has been an active member of the Institute of Food Technologists since He belongs to the Long Island IFT (LIIIFT) local section, and has served as its Secretary, Publicity Chair, Employment Chair, and Chairman. Frank has also served on the Executive Board of LIIFT.