Sponsored by Sensient
Schedule
5-5:45 PM Networking & Appetizers
5:45-6:00 PM Announcements
6:00-7:00 PM Program
7:00-7:30 PM Networking & Appetizers
Location
Westwood Tavern & Tap
1385 N. Meacham Road
Schaumburg, IL 60173
Pricing
$15.00 Streaming / On-Demand
$25.00 Student Members
$50.00 Members
$60.00 Non-members
Unemployed Members can use voucher UNEMP-1010050 to save 50%
Member Prices increase after Thursday, September 8th
No refunds as speaker presentation recording is available on demand
This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.5 CH for their participation in this program.
Consumers expect manufacturers to deliver flavorful food that tastes great while meeting their health goals. This can be challenging for manufacturers, especially in a world of increased costs and supply chain challenges.
Sensient will share insights around consumer behaviors and how manufacturers can meet their expectations and deliver great-tasting products.
Join us for a demonstration and tasting followed by a question and answer session with our speakers.
Mathias Bohn V is a Senior Product & Strategy Manager NA at Sensient Flavors & Extracts. Before his current position, he worked in various functions within Sensient, including Application Technologist, Technical Sales Manager, and Product Manager Savory Flavors NA.
He is a subject matter expert in Hydrolyzed Vegetable Proteins (HVPs) and Yeast offerings, along with ten years across the Flavors, Extracts, and Technologies, working with the team to craft complete “Taste Solutions”.
Whether he is working in the kitchen, lab, plant, or office, bringing new products to life is the most exciting flavor of being a part of the food world.
Mathias holds an MBA from The University of Texas at Dallas, a B.S. in Food Science, a B.S in Culinary Science from Purdue University, and an A.A.S. in Culinary Arts from Johnson & Wales University.
Erika James is a Senior Applications Technologist for North American Savory at Sensient Flavors and Extracts.
She brings almost ten years of food industry experience to developing applications featuring Sensient’s portfolio of flavors, extracts, and technologies.
She leads the application work in the sauces, dressings and dips category, in addition to working closely with the marketing and sales teams to be a development partner for customers. Prior to Sensient, she held roles in R&D and Quality Assurance at Columbus Vegetable Oils and Batory Foods, respectively.
Erika holds a B.S. in Nutrition Science from the University of Nebraska-Lincoln and a M.S. in Food Science and Human Nutrition from the University of Illinois at Urbana-Champaign.
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