Download pdf - Science Careers in the Food Industry · food industry needs scientists that majored in biology, chemistry, chemical engineering, and, of course, food science. The students usually

"Science Careers in the Food Industry"

byDr. Carolyn FisherMcCormick & Co., Inc.

204 Wight AveHunt Valley, MD 21031-1599

Thursday, September 16, 2004Marshfield Clinic Conference Room LL207

6:00 Dinner, China Chef in MarshfieldAbstract

The first few minutes are used to describe my personal experiencesin the food industry, then the Institute of Food Technologists' VHS videotapeIn Good Taste: Career in Food Science is shown. The focus here is that thefood industry needs scientists that majored in biology, chemistry, chemicalengineering, and, of course, food science. The students usually appreciate atthis point a description of the entry level jobs in quality control, research anddevelopment, and technical Sales. Then, depending on the audience, either aquestion and answer sessions ensues or a discussion develops about the typesof chemical reactions that occur in foods and how the chemist is needed tounderstand and control them.

***About the Speaker***Biographical Sketch

Carolyn Fisher received her B.S. in 1972 from Wayne State University and Ph.D. in 1978 from StanfordUniversity. She was engaged in the research of separations at Kalsec from 1978 to 1991. Beside establishment ofHPLC procedures for many different spice extracts, large scale separations lead to new products and purified activeingredients for research into their health benefits. At the University of Delaware from 1992 to 1996, she continued herwork on the phenolic compounds isolated from plants and how they affect our food and health as well as writing thebook Food Flavours: Biology & Chemistry. Her current responsibilities at McCormick & Co. encompass qualitysystems for industrial flavors. Her research into the efficacy and safety of both GRAS and non-GRAS botanicals hasallowed McCormick to be a leader in flavoring these botanicals for future functional foods and dietary supplements.

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Dinner with our guest speaker will be at the China Chef, 233 S.Central Avenue (downtown Marshfield) at 6 pm.

Dinner reservations may be made by containing Roseann or Beth atthe St. Joseph./Marshfield Clinic Lab Admin at 715-387-9770 or RonHaas 715-387-7207, [email protected]) by Thursdaynoon.

Meeting is at 7:30 pm in Marshfield Clinic Conference Room LL207.Enter at the Marshfield Clinic Urgent Care Entrance (see campusmap) and take stairwell to immediate right down one level. Followhallway to right to LL207.