Bell Flavors & Fragrances invites you to tune into IFT’s free fireside chat featuring Bell’s Karen Graves on Wednesday May 13, 2020. Karen is the Director of Sensory & Consumer Insights at Bell and will be accompanied by John Hayes, Associate Professor of Food Science and Director of the Sensory Evaluation Center at Pennsylvania State University. Hosted by IFT’s Sensory and Consumer Sciences Division, Karen and John will have an opportunity to discuss their backgrounds, some of the challenges that they are facing today, as well as the initiatives they are working on to prepare for the future. Attendees of the fireside chat will have an opportunity to ask both panelists additional questions toward the end of the program.

The Institute of Food Technologists (IFT) will be hosting 30-minute webinars in response to COVID-19, as a means to provide their members up to date information and a platform for discussion. These events will cover a variety of pressing topics within the food and beverage industry and are offered on a weekly to bi-weekly schedule.

You can find more information & register for this webinar at:
https://www.eventbrite.com/e/ift-fireside-chats-tickets-104151730630

Bell Flavors & Fragrances is a family-run business, growing on an ever-expanding global scale, and prides itself on adopting and implementing modern tactics and technologies, which provide superior quality and excellent customer service. This remains to be the heart and soul of the company, and is the “Bell Way” of doing business. With over 100 years of industry experience, Bell’s social science and research analysis are always a part of the recipe used to determine what is defining modern food and beverage culture. Bell’s detail-oriented regulatory and botanical team is constantly working to ensure flavors, botanicals, and raw materials comply with current regulatory restrictions and guidelines. Bell’s deep passion is to create products that captivate the world’s taste buds and stimulate the senses. This passion was instilled by Bell’s founder William M. Bell, and continues today.