The Speakers
Prof. Sheryl Barringer (Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA)
Sheryl A. Barringer is Professor and Chair of Food Science and Technology at The Ohio State University. She holds a B.S. with Highest Honors in Food Science from the University of Illinois and a Ph.D. in Food Science and Nutrition from the University of Minnesota, where she was a USDA National Needs Fellow. She teaches courses in fruit and vegetable processing, technical problem solving and chocolate science, and was the 2001 and 2005 recipient of the CFAES Outstanding Teaching Award. Sheryl is a member of numerous professional organizations. Her research is in flavor volatiles, coatings, snack foods and fruit and vegetable processing. In 1997 she received the OARDC Outstanding Research Award, in 2004, The Institute of Food Technologists Samuel Cate Prescott Research Award and in 2015 became a Fellow of the Institute of Food Technologists.
Dr Vaughan Langford (Director of Applications and Marketing, Syft Technologies, Christchurch, New Zealand)
Vaughan joined Syft in 2002 after completing his PhD in Physical Chemistry at the University of Canterbury, and post-doctoral fellowships at the Universities of Geneva, Western Australia, and Canterbury. With an extensive background in diverse applications of SIFT-MS (including 17 peer-reviewed publications and numerous conference papers), he now spearheads Syft’s global marketing efforts.
