New! Breakfast Technical Seminar—Friday, January 28, 2011

Overcoming challenges with the use of High Potency Natural Sweeteners in New Product Development

CSIFT is excited to announce our Breakfast Technical Seminar. One of the goals of CSIFT leadership is to bring quality programs to our Section members. In our 2009 Membership Survey, many members expressed an interest in attending a technical breakfast seminar.

 Sponsored by and presented at:

FONA International

1900 Averill Road, Geneva, IL 60134 630.578.8600

Schedule: 

7:00—7:30 AM: Continental Breakfast & Registration

7:30—9:00 AM: Speakers

9:00—9:30 AM: Q & A Round Table

 Registration Fee: $15:00 for members; $20.00 for guests. Register Online www.chicagoift.org or call 630.916.4960

 AGENDA

1. Use of flavors for taste modification of naturally sweetened products, Dr. Bob Sobel, FONA International Inc.

2. Working with natural sweeteners in new food product development, Dr. Alex Woo, W2O Food Innovation

3. Presentation sensory methods for developing new food products sweetened with natural sweeteners, Judith Lindsey, Product Dynamics, a division of RQA, Inc.

Information about speakers

  

Dr. Bob Sobel: Robert Sobel directs technology and innovation efforts at FONA International in the area of new and novel flavor encapsulation delivery systems. Areas of focus include customizable carrier systems for a variety of patent pending microencapsulation techniques surrounding the FONATECH line of flavors and ingredients.

Dr. Sobel received a B.S. in Chemistry, Minor in Physics from Northern Illinois University, his M.A. in Educational Leadership from Aurora University, and his Ph.D. in Chemistry from Northern Illinois University. Graduate research emphasis includes physical chemistry and unified separation science. Dr. Sobel has taught general chemistry, quantitative chemical analysis, and instrumental analysis. He has published manuscripts in Analytica Chimica Acta, Journal of Chemical Education, and Perfumer & Flavorist. Dr. Sobel has given a variety of technical symposia on analysis of flavor encapsulates, challenges of microencapsulation of flavors, real-time reaction monitoring and flavor analysis using surface acoustic wave microsensor arrays and artificial neural networks, and design of experiments for scalability and quality improvement of spray drying flavorants.

Dr. Sobel belongs to the following professional societies: The American Chemical Society (Separations Division), Institute of Food Technologist, and the American Association for the Advancement of Science.

 

 Dr. Alex Woo: Alex Woo, received his PhD in Food Science from the University of Wisconsin and has served in technical management at Wm. Wrigley Jr. Co., Degussa Food Ingredients, Starbucks Coffee Co., Griffith Laboratories and Kraft Foods, Inc. In 2009 he started W2O Food Innovation, a B2B technology consultancy. The business works with clients in the food ingredient space to grow their market shares through product innovation. Company competencies include flavor and sweetener physiology, science and technologies.

  

Judith R. Lindsey: Judith R. Lindsey is vice president and general manager, Product Dynamics, a Division of RQA Inc. It took 25 years of food industry experience to bring Lindsey to this point of her career. With an early foundation in product development and commercialization, she has honed her expertise in all aspects of new product development. Lindsey’s corporate experience has been gained working for The Kellogg Co. and at ConAgra Foods Inc., and consulting and guiding many other large and small companies.