Spices & Herbs: Chemistry & Health Carolyn Fisher McCormick & Company

Tuesday, September 14, 2004 Bavarian Inn Winestube Room (Downstairs) 700 West Lexington Boulevard Glendale, WI

DIRECTIONS

A general overview of the components of spices and herbs is presented, along with their attributes for the food industry. Bioactivites of these components will be discussed, with emphasis on antimicrobial, antioxidant and anticarcinogenic activities

Spices of Life, article about Carolyn Fisher's work that appeard in "Chemistry in Britian, January 2002.

Carolyn Fisher received her B.S. in 1972 from Wayne State University and Ph.D. in 1978 from Stanford University. She was engaged in the research of separations at Kalsec from 1978 to 1991. Beside establishment of HPLC procedures for many different spice extracts, large scale separations lead to new products and purified active ingredients for research into their health benefits. At the University of Delaware from 1992 to 1996, she continued her work on the phenolic compounds isolated from plants and how they affect our food and health as well as writing the book Food Flavours: Biology & Chemistry. Her current responsibilities at McCormick & Co. encompass quality systems for industrial flavors. Her research into the efficacy and safety of both GRAS and non-GRAS botanicals has allowed McCormick to be a leader in flavoring these botanicals for future functional foods and dietary supplements.f the Geochemistry Division of the American Chemical Society, Dec. 1993.