|
|
Thursday, February 20, 2014Joint with the Joliet Section ACS |
|---|
An Alternative Career in Chemistry |
||
 |
||
John Flanyak
|
||
Location: Lewis University
1 University Parkway
Arts & Sciences Bldg.
Rm. AS158-A
Romeoville, IL 60446
(815) 838-0500
Cost: Lecture, Poster Session, & Reception:
Dinner in the Cafeteria:FREE
Self-serve, a la carte, at your own cost
Map & Directions
Free parking in Lot DSeating is limited, so registration is required. Dinner is available at your own cost in the dining facility next to the lecture hall.
Please REGISTER BELOW or call the Section office (847-391-9091)
5:00 - 7:00 PM · Networking and Poster session with cookies, coffee, and tea;
5:00 - 7:00 PM · Dinner in the Lewis cafeteria
7:00 - PM · General Meeting, Talk, Tasting & Sensory Evaluation Session
Have you ever wondered how chemists get involved in the food industry? There is obviously a lot of chemistry taking place in food and food preparation, and surely there are many many chemists working to improve food's taste, tetxture, appearance, and safety, but how do they get there? On February 20, the Chicago and Joliet Sections of the ACS and Lewis university will present one of the luminaries of food chemistry, Dr. John Flanyak, who will tell us all about how chemists might pursue a career in the food industry.
POSTER SESSION
Preceding our talk we will feautre a POSTER SESSION at which Lewis University students will present their research.
Attendees are welcome to enjoy dinner in Charlie's Place, the Arts & Sciences building's cafeteria. Dinners will not be purchased in advance, so ...
REGISTRATION FOR THIS MEETING IS FREE
Abstract: Dr. John Flanyak will relate his 40 years of industrial experience as a chemist and executive in the food industry. Highlights in his career include developing pet food products, cereals, meat analogs such as sausage patties for the Morning Star Breakfast line, various candies, chocolates, confections, and snack foods. John will be sharing his insights and experience in R&D, Product Development, Quality Systems, and Manufacturing as a help to those chemists looking to secure employment in the food industry. Interviewing and job opportunities will be part of the discussion. The talk will also include the science of reaction chemistry, water activity, & crystallization as it applies to Confectionery Technology.
A tasting & sensory evaluation of select confectionary and chocolate items will conclude the evenings presentations.
Biography:
Dr. John Flanyak earned his B.S. in Chemistry from Lewis University, and his Ph.D. from Loyola University. He worked for the following companies having positions beginning with scientist and progressing to vice-president R&D and Manufacturing: Quaker Oats, Miles Laboratories, Brach Confectionery, Barry Callebaut, Goelitz Confectionery (a Jelly Belly Co.), the Farley and Sather’s candy companies.
John was active in various trade organizations including being elected to Chairman of the Chicago Section of the American Association of Candy Technologists (AACT) and Chairman of the National Confectioner’s Association (NCA). He served as lecturer at the University of Wisconsin Confectionery Course from 1991 to 2000. He represented The Brach Candy Company on the National Confectioners Association Board of Trustees.
Parking: Free in LOT D
Dinner:
| Last updated 1/15/14 Copyright © 2009-2013, Chicago Section, The American Chemical Society |
Webs by Wizardcraft |