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ROBERTAN1's Photo ROBERTAN1 SparkPoints: (21,094)
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9/30/11 9:18 A

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I'm sorry to hear of your loss. A family who are very good friends of ours came from Holmen--the Fishers. The parents (Connie & James) and brother (I think) are still down there. Our friends are now in River Falls.

Fried bacon flavor? Hmmm. I don't know--I like good ole' plain bacon in my spaghetti squash. It's amazing how realistic some of the artificial flavors can be....

_Roberta


"Therefore I urge you, brethren, by the mercies of God, to present your bodies a living and holy sacrifice, acceptable to God, which is your spiritual service of worship."

2 Corinthians 4:7 But we have this treasure in jars of clay to show that this all-surpassing power is from God and not from us.

I can't do it alone. But I don't have to.
TZUZEN's Photo TZUZEN Posts: 285
9/30/11 8:55 A

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I sure am a native wisconsinite. These days, I'm a damn Yankee! One that came and stayed. Ha ha.

My brother lives in Winona, MN. My sister used to live in Eagan but she and my brother-in-law relocated to Verona, Wisconsin a few years ago. My mom grew up in Edina on the St. Louis Park border. They lived in a middle class pocket of Edina!

My mom still lives in Holmen. My dad passed away about 2.5 years ago (Easter morning, no less). My mom is lonely but she hasn't let grass grow under her feet. It's hard to see your folks go through that kind of thing. It's hard enough to experience the loss of a parent but to see your parent go through the loss of the love of their life is tough. They were just shy of their 54th anniversary.

Time to head out to play in the lab. Fried bacon flavor is on the agenda for today. No bacon will have been sacrificed in it's production!

TzuZen
AKA Sparky

February 9, 2013 - Mississippi River Half Marathon

December 1, 2012 - St Jude Marathon Weekend - Full Marathon


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ROBERTAN1's Photo ROBERTAN1 SparkPoints: (21,094)
Fitness Minutes: (11,914)
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9/20/11 9:13 A

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Cool to meet you! Love your descriptions.

So, if you went to LaCrosse, are you a native Wisconsinite? (I am, still live here just across the border from the Twin Cities.)

_Roberta


"Therefore I urge you, brethren, by the mercies of God, to present your bodies a living and holy sacrifice, acceptable to God, which is your spiritual service of worship."

2 Corinthians 4:7 But we have this treasure in jars of clay to show that this all-surpassing power is from God and not from us.

I can't do it alone. But I don't have to.
TZUZEN's Photo TZUZEN Posts: 285
9/20/11 9:01 A

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I found the team on Spark America. Cool that there is a group of scientists!

My name is Susan. I work for Kraft Foods in the Kraft Food Ingredients group. I am a certified member of the Society of Flavor Chemists. I earned a B.Sci. in Chemistry with concentrations in music and math from the University of Wisconsin - LaCrosse. I did PhD coursework at Colorado State University in Physical Organic Chemistry (organophosphorous).

I fell into the world of flavor chemistry after a detour into working as an Analytical chemist at a small, full service analytical lab in Honolulu (Inalab). It was always fun to tell folks where I worked - Inalab. Bad joke. It was actually a shortened version of Ainalab. My husband got transferred to the Memphis area (thank you, U.S. Navy!). I picked up a contracting job with Kelly Scientific working at my current employer. I wound up working for a certified flavor chemist at Kraft.

It was love at first compounding session. I made a green apple flavor. It was sooooo cool! It had a gob of trans-2-hexen-1-al in it. She then had me set up the flavor in 10% sugar solution. I added a small amount of different acids to separate beakers. I was blown away. With lactic acid, the flavor was juicy. With malic acid, the flavor became more like a tart green apple. With citric acid, the flavor was more like a red apple. It was sooooooo cool.

I specialize in savory flavor development with some dairy flavor development. Every day is an adventure and sure isn't boring.

I do smell interesting when I get home at night sometimes. It's a simplistic way of thinking about it but flavors are like perfumes for food. Unlike perfume (which tastes nasty usually), flavors have to also taste good.

I do make lots of things that are underwhelming or just taste bad. It's the journey to proper flavor.

I'm glad to have found this team. Have a great day!

Susan

TzuZen
AKA Sparky

February 9, 2013 - Mississippi River Half Marathon

December 1, 2012 - St Jude Marathon Weekend - Full Marathon


 Pounds lost: 6.0 
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