Over two hundred academics from Universities and Institutes around the world and flavour researchers from industry attended this symposium held in the beautiful and historic setting of Queens’ College, Cambridge.
Each day delegates had to cross the famous Mathematical Bridge spanning the River Cam to attend functions and to take part in the poster sessions. The weather was beautiful and the College was an absolutely awesome environment in which to hold this prestigious event. The organisers, headed up by Andy Taylor and Don Mottram, must be congratulated for producing such a memorable and successful event and for organising a high quality cutting-edge academic programme.
Chris was one of our own. An invaluable BSF Council Member for almost 14 years, serving with distinction as secretary for 13 of those years. His passing sent a shock wave through the industry and the BSF website was inundated with messages of condolence.
It is with great regret that we have to record the passing of one of the great stalwarts of the flavour industry and of the British Society of Flavourists - Ken Hassey.
Ken was a founder member of the Society and he, Bill Littlejohn and a small steering committee were instrumental in the inception of the British Society of Flavourists in the winter of 1970.
Dave was a true Cockney, born in Whitechapel. He went to work for W J Bush in Ash Grove Hackney (later Bush Boake and Allen) in 1966 as a lowly Mineral Water Dept. Assistant but soon became actively involved in Flavour creation, working on customer projects.
He left BBA in 1970 and went to work at White Stevenson in London and it was about this time he joined the BSF as an Associate member. In 1976 Dave went to work for Bulmer’s in Hereford - he moved into sales because you got a car! but was soon to leave Bulmers and return to White Stevenson in Bletchley in 1978. It was during this time he became interested in Morris dancing and folk scene around MK, as well as sailing.
John Landau was born in Clapham, south London. He went to Battersea Grammar School, but despite being thought of as ‘university material’, he left school after taking his ‘A’ levels tempted by the big firms’ ‘milk round’. In his case the firm was HJ Heinz & Co. in Harlesden, west London, and it was a good choice. Heinz was sometimes called ‘Heinz University’ by the wags, for the encouragement and support that it gave to staff wanting to take further academic studies. Thus John took HNDs and later a BSc in Botany with Chemistry ancillary, part-time at the Regent Street Polytechnic (now the University of Westminster).
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