New York IFT Dinner Meeting
“A Sensory Exploration of Whiskey”
Date: Tuesday, March 21, 2023
Time: NYIFT Excom Meeting 3 pm | Networking 5 pm | Speaker 6 pm | Dinner 7 pm
Venue: Mondelez – East Hanover, NJ
Speakers: Chris Findlay Ph.D., Founder of CompuSense; Treasurer, IFT
Fee: Members $55 | Nonmembers $60 | Student, Unemployed & Retired Members $30
About the Topic & Speaker:
What makes different whiskeys taste and smell the way they do?
The language that experts, distillers, and retailers use to entice us to try their products can range from completely objective to flights of fancy. Every whiskey has a story, learn to tell the difference between hype and the facts.
Expand your vocabulary and learn how to detect and express the nuances that make up the wonderfully complex flavor of whiskey. Your nose will have the opportunity to experience and identify the key sensory attributes that shape the characteristics of whiskeys from a wide range of styles. Everyone, drinkers, and non-drinkers, can take an active part in this event. Bring your nose and an open mind and you’ll have a fun experience.
Dr. Chris Findlay has worked with the sensory properties of whiskey for over 20 years. He has twice presented at the Worldwide Distilled Spirits Conference in Scotland about the sensory analysis of whiskies. He is currently IFT Treasurer and has served as chair of the Sensory Division (SCSD). He will also happily share with you what whisky he prefers and will be glad to hear of your own favorite.
Chris Findlay, PhD, CFS
As the Chairman, founder, and architect of Compusense, Chris provides a lifetime worth of skill and experience in the sensory and consumer science field. Founding Compusense in 1986, Chris has been an active participant and promoter of the growth of the sensory and consumer science community. From the beginning, he has been committed to “good science” and has always been reluctant to support dubious sensory methods. In the early days of temporal research, Chris and his colleagues pioneered dual-attribute time intensity and also developed the Feedback Calibration Method for training proficient descriptive analysis panelists—a method that continues to save clients valuable time and budget. On August 31, 2021, Chris stepped down from the role of CEO at Compusense. He will continue to offer his services through C-K Findlay Consultants Inc.
Chris enjoys having the ability to conduct independent research with talented and generous collaborators from around the globe, continuing to contribute to the ever-expanding community of sensory and consumer science.
Dr. Findlay has been an active member of IFT since 1978 and in 2016 was elected to the Board of Directors. He is currently the Treasurer to the Board of Directors. He is a past Chair of the Sensory Evaluation Division and in 2011, he was honored with the Institute of Food Technology Inaugural Award for Achievement in Sensory and Consumer Science. In 2012, he received the Sensory and Consumer Sciences Award for Outstanding Service. He is a Fellow of the Institute of Food Technologists and the Canadian Institute of Food Science and Technology. Dr. Findlay received his Ph.D. and Masters in Food Science from University of Guelph and a BS in Chemistry from Concordia, Montreal.
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