BEGIN:VCALENDAR VERSION:2.0 PRODID:-//jEvents 2.0 for Joomla//EN CALSCALE:GREGORIAN METHOD:PUBLISH BEGIN:VTIMEZONE TZID:Europe/London BEGIN:STANDARD DTSTART:20231029T010000 RDATE:20240331T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20241027T010000 RDATE:20250330T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20251026T010000 RDATE:20260329T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20261025T010000 RDATE:20270328T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20271031T010000 RDATE:20280326T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20281029T010000 RDATE:20290325T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20291028T010000 RDATE:20300331T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20301027T010000 RDATE:20310330T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20311026T010000 RDATE:20320328T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:DAYLIGHT DTSTART:20230502T183000 RDATE:20231029T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20240331T020000 RDATE:20241027T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20250330T020000 RDATE:20251026T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20260329T020000 RDATE:20261025T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20270328T020000 RDATE:20271031T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20280326T020000 RDATE:20281029T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20290325T020000 RDATE:20291028T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20300331T020000 RDATE:20301027T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20310330T020000 RDATE:20311026T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT UID:8af9e6bc1dc9fe3469495489fd902bf7 CATEGORIES:Public Events - General CREATED:20240302T204418 SUMMARY:AGM LOCATION:ZOOM DESCRIPTION:The 53rd Annual General Meeting of the British Society of Flavourist will t ake place via Zoom on MAY 2nd at 6.30pm BST (GMT+1)*.  All members may atte nd, registration is essential to gain access to the call.\nRegister attenda nce (https://www.eventbrite.co.uk/e/53rd-agm-british-society-of-flavourists -tickets-855700612567) Register attendance var exampleCallback = functio n() { console.log('Order complete!'); }; window.EBWidgets.crea teWidget({ widgetType: 'checkout', eventId: '855700612567', modal: true, modalTriggerElementId: 'eventbrite-widget-modal-t rigger-855700612567', onOrderComplete: exampleCallback });\n *dow nload the iCal calendar entry (icon above) if you are uncertain of the time in your time zone\n 2023 President’s Report \nOf the 52nd Annual General M eeting of The British Society of Flavourists\n“Dear BSF Members,\nWelcome t o this the 52nd Annual General Meeting of the British Society of Flavourist s.\nIt is my honour to present this year’s, and my final, President’s Repor t.\nThe last few years have seen wonderful, progressive growth for the Soci ety, and I am truly proud to see what remarkable success we’ve achieved in our mission to further the science and education of flavour as well as enco urage the flourishing of the valuable, educational and engaging club that i s the BSF.\nWe have achieved a great deal over my time as president, thanks , in every part, can only go to the dedication and hard work of our council members who tirelessly support every endeavor.\nOur online lectures series has grown in popularity, yet again. We have welcomed new members to the co uncil, increasing and diversifying the representation of our global members hip. We continue to strengthen our relationship with the British Society of Perfumers, allowing members of both societies to benefit from preferential rates of attendance at all our events. In addition, we have and will conti nue to collaborate with The Society of Flavour Chemists. We have also conti nued to release New Flavourist, the BSF's quarterly publication, which has supplied educational insight to our members and friends. Our podcast, Flavo ur Talks, is now available to the public and has proven to be a remarkable success. Season two has started to be released and there are some truly ins piring stories I can't wait to hear again.\nOur podcast editorial team, Mar ia Palassarou and Britta Nobis, have welcomed Mark Millward to their ranks and continue to work hard to perfect the recorded content from the intervie ws, no matter how poor the quality of our conversation is. I would also lik e to thank our interviewed guests for their time and patience.\nWe have als o introduced a My BSF Mobile App, which is freely available to members and friends of The Society. This aims to increase engagement between members of The Society, those interested in flavour science and supply a mobile and c onnected forum for learning and updates. I hope that future developments to this tool will be focused on greater engagement opportunities with measura ble outcomes.\n\nNow to the OGs- I would like to thank Stephen Hart and Dav e Baines for continuing to serve The Society through their many ongoing ini tiatives. Thank you also for your personal encouragement and ongoing suppor t (I really hope it doesn’t end here).\nI would also like to thank the offi cers of the society Aine Walsh, Honorary Secretary. I’m still in awe of how much better you are at fulfilling your duties as Secretary than ever was. Britta Nobis, Honorary Membership Secretary, you have gracefully transition ed into the role with ease and to do so as well as being an integral member on the Podcast editorial team is certainly no mean feat. Mark Millward, ou r Honorary Treasurer, continues to ensure all councillors are reimbursed fo r any out-of-pocket expenses related to council duty. Thank you for looseni ng the purse strings for our Council dinner earlier this year. We certainly cannot warrant the purchasing of a fleet of jet skis however well-construc ted the value proposition.\nAs we move into a new chapter, I am excited to see where the British Society of Flavourists will go and what we can accomp lish. I’m so pleased to be handing over the Presidency to Andrea. You conti nue to demonstrate your passion for flavour, flavour science and the societ y. You have my support and friendship going forward in what will undoubtedl y be exciting, challenging at times frustrating but so very rewarding.\nI w ould like to thank all members of the council, both past and present, for t heir hard work, dedication and commitment to the Society. Together, we have continued to build a platform for creative collaboration, and I am proud o f the history we have created. To any of our members who wish to join this team of rebels - I encourage you to step forward and be part of this incred ible journey. Now, it wouldn’t be a President’s report from me if I didn’t include a poem to get you all revved up to get involved. So, strap yourselv es in. It’s about to get weird!”\n\nLevels of abstraction \nOur acrobatic s emantics \nAre nothing but necromancy antics\nWhen the cheese monger's son\ nCan’t tell where his nuggets come from\nAnd all he sells, reads enzyme mod ified dairy ingredients \nCaused by blindly adhering to civil obedience \nC heque Yourself before you wreck Yourself\nIt Should be “choose your own adv enture” \nAllowing everyone else to choose theirs.\n \nWhen discovering the cracks in the wall\nPull your finger out to fix them\nThe shekels have bec ome the shackles \nBuy fair trade! they slap on the box\nWar in Sudan leave s farmers to rot \nWe offset our environmental debt\nBy sending our shit to Tibet\nLike a tax on shopping bags means\nIf you’re rich you can afford to not recycle\n \nIt’s why we pat ourselves on the backs\nOnly Organic in ou r pointless plastic packs\nThere’s no “welcome to legislation nation”\nTo t hose swimming from certain starvation\nI used to think, aah victims of our own success \nBut we are not the victims, and this is not success\nThere ar e too many bones in the closet\nAnd no space left under the rug\n \n\n \nWe fret that grandma’s not coping\nAnd forget when the pubs reopen\nA few mor e things about legislation\nrequiring more thorough investigation \nWho dec ides what “fair” trade is\nOrganic’s as natural as granite\nArtificial is a ll we’ve done since farming\nAnd Natural Chocolate never grew on trees\n \n This should not incite hatred\nTo captains of industry\nIncreasing their ma rket, the only goal\nLike Nut free nut’s expanded appeal\nThey merely wishe d to ease your fear\nNothing unexpected or untoward in here\nJust because y ou don’t know the speed limit\nDoesn’t mean you can drive as fast as you wa nt!\nIgnorance is never an excuse.\nSo please stop being so foolish\nBeware the levels of abstraction \nBut cross my heart and hope to die.\n \nThere aint no Beef in this Bubblegum!\nAnd with my final mic drop moment... The o nly fitting thing to say is.\nThank you.\n X-ALT-DESC;FMTTYPE=text/html:

The 53rd Annual General Meeting of the British Society of Flavourist wil l take place via Zoom on MAY 2nd at 6.30pm BST (GMT+1)*.  All members may attend, registration is essential to gain access to the cal l.

 *download the iCal calendar entr y (icon above) if you are uncertain of the time in your time zone

 2023 President’s Report < /u>

Of the 52nd< /sup> Annual General Meeting of The British Society of Flavourists

“Dear BSF Members,

W elcome to this the 52nd Annual General Meeting of the British So ciety of Flavourists.

It is my honour to present this year’s, and my final, President’s Report.

The last few years have seen wonderful, pr ogressive growth for the Society, and I am truly proud to see what remarkab le success we’ve achieved in our mission to further the science and educati on of flavour as well as encourage the flourishing of the valuable, educati onal and engaging club that is the BSF.

We have achieved a great deal over my time as president, thanks, in every part, can only go to the dedic ation and hard work of our council members who tirelessly support every end eavor.

Our online lectures series has grown in popularity, yet again. We have welcomed new members to the council, increasing and diversifying t he representation of our global membership. We continue to strengthen our r elationship with the British Society of Perfumers, allowing members of both societies to benefit from preferential rates of attendance at all our even ts. In addition, we have and will continue to collaborate with The Society of Flavour Chemists. We have also continued to release New Flavourist, the BSF's quarterly publication, which has supplied educational insight to our members and friends. Our podcast, Flavour Talks, is now available to the pu blic and has proven to be a remarkable success. Season two has started to b e released and there are some truly inspiring stories I can't wait to hear again.

Our podcast editorial team, Maria Palassarou and Britta Nobis, have welcomed Mark Millward to their ranks and continue to work hard to pe rfect the recorded content from the interviews, no matter how poor the qual ity of our conversation is. I would also like to thank our interviewed gues ts for their time and patience.

We have also introduced a My BSF Mobi le App, which is freely available to members and friends of The Society. Th is aims to increase engagement between members of The Society, those intere sted in flavour science and supply a mobile and connected forum for learnin g and updates. I hope that future developments to this tool will be focused on greater engagement opportunities with measurable outcomes.

Now to the OGs- I would like to thank Stephen Hart and Dave Baines for con tinuing to serve The Society through their many ongoing initiatives. Thank you also for your personal encouragement and ongoing support (I really hope it doesn’t end here).

I would also like to thank the officers of the society Aine Walsh, Honorary Secretary. I’m still in awe of how much bette r you are at fulfilling your duties as Secretary than ever was. Britta Nobi s, Honorary Membership Secretary, you have gracefully transitioned into the role with ease and to do so as well as being an integral member on the Pod cast editorial team is certainly no mean feat. Mark Millward, our Honorary Treasurer, continues to ensure all councillors are reimbursed for any out-o f-pocket expenses related to council duty. Thank you for loosening the purs e strings for our Council dinner earlier this year. We certainly cannot war rant the purchasing of a fleet of jet skis however well-constructed the val ue proposition.

As we move into a new chapter, I am excited to see wh ere the British Society of Flavourists will go and what we can accomplish. I’m so pleased to be handing over the Presidency to Andrea. You continue to demonstrate your passion for flavour, flavour science and the society. You have my support and friendship going forward in what will undoubtedly be e xciting, challenging at times frustrating but so very rewarding.

I wo uld like to thank all members of the council, both past and present, for th eir hard work, dedication and commitment to the Society. Together, we have continued to build a platform for creative collaboration, and I am proud of the history we have created. To any of our members who wish to join this t eam of rebels - I encourage you to step forward and be part of this incredi ble journey. Now, it wouldn’t be a President’s report from me if I didn’t i nclude a poem to get you all revved up to get involved. So, strap yourselve s in. It’s about to get weird!”

Levels of abstraction 

Our acrobatic semantics 

Are nothing but necromancy antics

When the cheese mo nger's son

Can’t tell where his nuggets come from

And all he sells, reads enzyme modified dairy ingredients 

Caused by blindly adhering to civil obedience< /span> 

Cheque Yourself before you wreck Yourself< /span>

It Should be “choose your own adventure” 

Allowing everyone else to choose theirs.

 

When discovering the cracks in the wall

Pull your finger out to fix them

The shekels have become the shackles 

Buy fair trade! they slap on the box

War in Sudan leaves farmers to rot 

We offset our environmental debt

By send ing our shit to Tibet

Like a tax on shopping bags means< /span>

If you’re rich you can afford to not recycle

< p> 

It’s why we pat ourselves on the backs< /p>

Only Organic in our pointless plastic packs

There’s no “welcome to legislation nation”

To those swim ming from certain starvation

I used to think, aah victim s of our own success 

But we are not the vi ctims, and this is not success

There are too many bones in the closet

And no space left under the rug

 

 

We fret that grandma’s not cop ing

And forget when the pubs reopen

A few more things about legislation

requiring more thorou gh investigation 

Who decides what “fair” t rade is

Organic’s as natural as granite

Artificial is all we’ve done since farming

And Natura l Chocolate never grew on trees

 

This should not incite hatred

To captains of industry

Increasing their market, the only goal

Like Nut free nu t’s expanded appeal

They merely wished to ease your fear

Nothing unexpected or untoward in here

Just because you don’t know the speed limit

Doesn’t m ean you can drive as fast as you want!

Ignorance is neve r an excuse.

So please stop being so foolish

< p>Beware the levels of abstraction 

B ut cross my heart and hope to die.

 

There aint no Beef in this Bubblegum!

And with my final mic drop moment... The only fitting thing to say is.

Thank you.

CONTACT:This email address is being protected from spambots. You need JavaScript enabled to view it. DTSTAMP:20260619T193839 DTSTART;TZID=Europe/London:20240502T183000 DTEND;TZID=Europe/London:20240502T200000 SEQUENCE:0 TRANSP:OPAQUE END:VEVENT END:VCALENDAR