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Philadelphia Feb 2018 SFC Meeting (#433) REGISTRATION IS CLOSED !

Society of Flavor Chemists

Thursday, February 22, 2018 from 12:00 PM to 6:00 PM (EST)

Philadelphia Feb 2018 SFC Meeting (#433)...

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432nd Meeting of the Society of Flavor Chemists, Inc.




Thursday, February 22, 2018




The Chemical Heritage Foundation


315 Chestnut Street


Philadelphia, PA 19106












8:00 – 10:00 am          SFC Board of Directors Meeting at The Wyndham Hotel


10:00 – 12:00 pm       SFC Board and Committee Chairs Meeting at The Wyndham Hotel


10:00 – 12:00 pm       CSA Board Meeting




Please note the board meeting, committee chair meeting, and membership testing will be held at The Wyndham Hotel.  The lunch and presentations will be held at The Chemical Heritage Foundation.




11:00 – 12:00 pm       Meeting Registration at The Chemical Heritage Foundation


                                    ***No walk-up registrations ***  Please register online


                                    Please pick up your name badge at the registration table.




12:00 –   1:00 pm        Buffet Lunch












1:15 - 1:45 pm                       


“Research Methods and Resources – Historic to Contemporary Review”


Ronald Brashear


Director of the Othmer Library of Chemical History




1:45 – 2:15 pm                       


“How Genetics Helps Flavor Research”


Danielle Reed Ph.D.


Associate Director, Monell Chemical Senses Center




2:15 – 2:45 pm                       


"Can Artificial Intelligence Replace Flavor Chemists?"


Joel Mainland Ph.D.


Associate Member, Monell Chemical Senses Center


Adjunct Assistant Professor, Department of Neuroscience, University of Pennsylvania




2:45 – 3:00 pm            Break




3:00 – 3:30 pm                       


“Tasteless: the technological making of gustatory ignorance”


Christy Spackman, PhD




In August 1979, the Metropolitan Water District of Southern California experienced its most severe off taste and odor crisis since the 1940s.  Drawing on this case, this talk explores the role of sensory science—an outgrowth of the psychological field of experimental aesthetics—and its attending technologies in shaping the world of things we taste and smell.  I examine how practices of creating sensory ignorance, facilitated by sensory science, food chemistry, and food technology have come to re-shape what is and is not perceptible in the late twentieth and early twenty-first centuries.  I show that efforts to make objective knowledge from subjective experiences of tasting and smelling have ultimately shifted how the work of sensing is done;








that by making taste knowable, sensory researchers also made taste into something that could be scientifically manipulated, improved or erased, and in the process altered the criteria for how everyday sensory experience is—or is not—allowed to act.  Finally, I will discuss how designing for sensory knowledge opens the doors to improving relationships between everyday users, regulators, and companies.




Christy Spackman, PhD, is a sensory anthropologist specializing in the intersection of food production and technology, sensory experience, and health.  She holds a PhD in Food Studies from the Department of Nutrition, Food Studies, and Public Health at New York University, a M.S. in Food Chemistry from the University of Illinois at Urbana-Champaign, a culinary certificate from Kendall College, and a B.S. in Molecular Biology and Chemistry from Brigham Young University.  Her academic research has focused on how sensory design in food and beverage impacts consumer understandings of health and also their relationships with institutions ranging from companies to governments.  Christy has worked with companies such as Kraft Foods, fine & raw chocolates, University of Chicago Medical Center, and Eau de Paris on product development, nutrition and health research, and marketing and communication as well as offering consulting advice to food start-ups.  She brings a human-centered and speculative design approach to creating experiential workshops that facilitate collaboration.  She is currently the Hixon-Riggs Early Career Fellow in Science, Technology, and Society at Harvey Mudd College (Claremont, CA).




3:30 – 4:00 pm            Speaker T.B.D.






The Society of Flavor Chemists and Chemical Heritage Foundation will offer a collection of flavor related publications for silent auction during the meeting. The collection includes duplicate books from the SFC library collection, and will be sold on a first-come first-served basis. Payments can be made using credit card.  A FedEx service will be available to ship books if needed.  A list of publications included in the silent auction will follow shortly.




4:15 –   5:00 pm          SFC Business Meeting
















Meeting Registration:          


Online registration is now open.


Please go to the SFC websiteto register.


$75.00  Member / Non member


$37.50  Emeritus / Unemployed / Student


Deadline for online registration is February 16, 2018.






The  Wyndham Philadelphia Historic District


400 Archer Street


Philadelphia, PA 19106




Below is the online reservation link for the discounted group rate of $109 plus tax, per night.  Please book by Feb 7, 2018.


Booking Website:


Or call 877-999-3223 with group ID # 02216843GC






Overnight Guest Parking at the hotel is a reduced rate of $10/night with in/out privileges




Click here to download a printable PDF of this notice.


Have questions about Philadelphia Feb 2018 SFC Meeting (#433) REGISTRATION IS CLOSED !? Contact Society of Flavor Chemists
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When & Where

The Chemical Heritage Foundation
315 Chestnut Street
Philadelphia, PA 19106

Thursday, February 22, 2018 from 12:00 PM to 6:00 PM (EST)

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Philadelphia Feb 2018 SFC Meeting (#433) REGISTRATION IS CLOSED !
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