Meeting/Event Information

    Joint with the Joliet Section ACS

    February 20, 2014
    5:00 PM - 9:00 PM
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    Lewis University - Arts & Sciences Bldg. Rm. AS158-A
    1 University Parkway
    Romeoville, IL 60446

    An Alternative Career in Food Chemistry


    John Flanyak

    Flanyak Scientific, LLC


    Lewis University
    1 University Parkway
    Arts & Sciences Bldg.
    Rm. AS158-A
    Romeoville, IL  60446
    (815) 838-0500


    Lecture, Poster Session, & Reception:
    Dinner in the Cafeteria:


    Free parking in Lot D

    Dinner reservations are NOT required, though we need you to register so we know how many people will attend the reception.

      Please REGISTER BELOW or call the Section office (847-391-9091)

    5:00 - 7:00 PM · Networking and Poster session with cookies, coffee, and tea;
    5:00 - 7:00 PM · Dinner in the Lewis cafeteria
    7:00 -           PM · General Meeting, Talk, Tasting & Sensory Evaluation Session

    Have you ever wondered how chemists get involved in the food industry? There is obviously a lot of chemistry taking place in food and food preparation, and surely there are many many chemists working to improve food's taste, tetxture, appearance, and safety, but how do they get there? On February 20, the Chicago and Joliet Sections of the ACS and Lewis university will present one of the luminaries of food chemistry, Dr. John Flanyak, who will tell us all about how chemists might pursue a career in the food industry.

    Preceding our talk we will feautre a POSTER SESSION at which Lewis University students will present their research.

    Attendees are welcome to enjoy dinner in Charlie's Place, the Arts & Sciences building's cafeteria. Dinners will not be purchased in advance, so ...

    Abstract: Dr. John Flanyak will relate his 40 years of industrial experience as a chemist and executive in the food industry.  Highlights in his career include developing pet food products, cereals, meat analogs such as sausage patties for the Morning Star Breakfast line, various candies, chocolates, confections, and snack foods. John will be sharing his insights and experience in R&D, Product Development, Quality Systems, and Manufacturing as a help to those chemists looking to secure employment in the food industry.  Interviewing and job opportunities will be part of the discussion. The talk will also include the science of reaction chemistry, water activity, & crystallization as it applies to Confectionery  Technology.

    A tasting & sensory evaluation of select confectionary  and chocolate items will conclude the evenings presentations.

    Dr. John Flanyak earned his B.S. in Chemistry from Lewis University, and his Ph.D. from Loyola University. He worked for the following companies having positions beginning with scientist and progressing to vice-president R&D and Manufacturing:  Quaker Oats, Miles Laboratories, Brach Confectionery,  Barry Callebaut, Goelitz  Confectionery (a Jelly Belly Co.), the Farley and Sather’s candy companies.

    John was active in various trade organizations including being elected to Chairman of the Chicago Section of the American Association of Candy Technologists (AACT) and Chairman of the National Confectioner’s  Association (NCA). He served as lecturer at the University of Wisconsin Confectionery Course from 1991 to 2000.  He represented The  Brach Candy Company on the National Confectioners Association Board of Trustees.

    Parking:  Free in LOT D


    • Available in the Lewis cafeteria  



    $0.00 Contribution toward Project SEED - Project SEED is a summer research internship program for economically disadvantaged high school students. Contributions to this fund help place Chicago area students in area laboratories in the summer. Read more here:

    $0.00 Contribution toward Marie Lishka Scholarship Fund - The Marie Lishka Scholarship awards the female student who scores the highest on the Chicago Sections' Spring chemistry exams.

    $0.00 Lectures only - no dinner