NAFFS TECHNICAL MEETING
held in conjunction with
Rutgers University Food Science Department
June 11, 2015
Douglas Student Center, 100 George Street
New Brunswick, N.J.
The flavor industry is facing numerous challenges: regulatory….adulteration… misinformation communicated on social media…the list goes on and on. This year’s program delves into many of the critical issues and provides real-world solutions to keep you ahead of the curve.
GHS - A Global and Regional Update NEW
Eileen Hedrick, Director of Regulatory Affairs, Scent and Care Division of Symrise, Inc.
Eileen Hedrick, Director of Regulatory Affairs, Scent & Care Division of Symrise, Inc. will delve into the development of the global GHS document by the UN GHS Subcommittee experts at NAFFS Technical Meeting being held on June 11 at Rutgers University in New Brunswick, N.J. In this timely presentation, Hedrick will explain the development, principles and application of GHS as well as address up-to-date adoption of GHS in countries around the world. If you have questions on the adoption of GHS into the existing OSHA Hazard Communication standard, 29 CFR 1910.1200, including labels, SDSs and regional exceptions, you can’t afford to miss this presentation! Hedrick will conclude with her participation on the IFRA/IOFI GHS Task Force and its work product – the IFRA/IOFI Labeling Manual.
21st Century Brewing of Ingredients
Dr. Panchapagesa Murali, Chief Executive Officer of Evolva Biotech Private Limited
Detection of Synthetic Adulteration in Garlic and Onion Essential Oils Using Gas Chromatography and Chemometrics
David Bolliet, Senior Manager, Analytical R&D at Kalsec
Bridging the Gap – Teaching Students about Food Regulations and Laws
Dr. Donald W. Schaffner, Distinguished Professor and Extension Specialist in Food Science and Food Science Graduate Program Director at Rutgers University
The Digital Food Fight
Lyndsey Medsker, Senior Vice President of Rasky Baerlein Strategic Communications
||Registration and morning refreshments
||Program begins with an exciting lineup of speakers
NAFFS Members: $95 / Non-members: $125
Rutgers Food Science Students: No charge
Registration fee includes morning refreshments, attendance at the program, all handouts provided by the speakers and lunch immediately following the program.