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DTSTART;TZID=America/New_York:20251209T170000
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SUMMARY:Holiday Dinner: Sensory Science Meets Comfort Food
DESCRIPTION:Sensory Science Meets Comfort Food\n\n\n\nWith Speakers Michelle Reyes & Robert Wallauer from dsm-firmenich\n\n\n\nGet ready to dive into the delicious world of mac and cheese! Michelle will reveal what really makes this classic comfort food irresistible\, sharing fun findings from her sensory science research. \n\n\n\nDiscover the secret ingredients to winning over taste buds—plus tips to make your mac and cheese the star of any holiday party! \n\n\n\nTo bring the science to life\, Chef Robert will prepare mac and cheese for us to sample—don’t miss this tasty experience!” \n\n\n\nSpeakers\n\n\n\n\n\n\n\n\n\n\n\nRobert Wallauer\n\n\n\nCorporate Executive Chef \n\n\n\ndsm-firmenich \n\n\n\n\nBio\n\nCorporate Executive Chef Robert Wallauer has over 20 years of experience in the food industry both in operations and manufacturing. He currently leads the culinary strategy for dsm-firmenich Taste Texture and Health North America\, bringing authenticity\, technique\, and tradition alive through flavor. He completed his culinary training at The French Culinary Institute\, New York City\, and earned his MS Nutrition Education at American University\, Washington\, D.C. Prior to his role at dsm-firmenich\, he was the Corporate Executive Chef for Unilever Food Solutions North America. \n\n\n\nIf you don’t find him experimenting in the culinary lab he is most likely toiling away in his kitchen garden in New Jersey with his family and Labrador Retriever. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\nMichelle Reyes\, Ph.D.\n\n\n\nSr. Manager\, Sensory and Product Insights \n\n\n\ndsm-firmenich \n\n\n\n\nBio\n\nMichelle Reyes\, Ph.D.\, Senior Manager\, Sensory & Product Insights is a seasoned sensory and product insights leader\, driving consumer-centric innovation at dsm-firmenich. \n\n\n\nShe specializes in translating market and behavioral insights into strategic product development\, fostering portfolio growth and mentoring teams to deliver impactful results. \n\n\n\n\n\n\n\n\n\nLocation\n\n\n\n\n\n\n\n\nRegistration Deadline – December 2\, 2025 \n\n\n\nRegistration Closed\n\n\n\nAdd to Calendar\n\n\n\n\n\nSchedule\n\n\n\n\n\nNetworking & Appetizers5:00 – 6:00 PMSpeaker Presentations6:00 – 7:00 PMDinner7:00 – 8:00 PM\n\n\n\n\n\nMenu\n\n\n\nEntree choice of: \n\n\n\n\nChicken Piccata\n\n\n\nSalmon with Lemon Butter Sauce\n\n\n\nPasta Primavera\n\n\n\n\n\n\nFees\n\n\n\nMembers$55Non-Members & Walkins**$60Students / Unemployed / Emeritus / Executive Board$30*\n\n\n\n*Discounted rate applies only to members with advance registration. Non-member students and retirees and all walk-ins pay the standard non-member rate of $60. \n\n\n\n**Walkins will not be available if all registration slots are filled.
URL:https://nyift.org/event/sensory-science-meets-comfort-food/
LOCATION:The Cranbury Inn\, 21 S Main St\, Cranbury\, New Jersey\, 08512\, United States
CATEGORIES:CNJIFT,Dinners
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