FDSN Seminar Series: ‘The Safety of Flavor Ingredients: Using Sound Science to Confront Chemophobia,’ Featuring Arthur C. Curran

Arthur C. CurranThe Department of Food Science and Nutrition presents its fall 2023 seminar series featuring guest speaker Arthur C. Curran of Citrus and Allied Essences, Ltd., who will give a presentation on “The Safety of Flavor Ingredients: Using Sound Science to Confront Chemophobia.” This seminar is open to the public and will take place in room 111 (auditorium) of the Pritzker Science Center from 12:45–1:45 p.m. on Thursday, November 16.


Discussion about the use of natural and artificial chemicals for the production of flavors for the use in foods, beverages, fragrances, and pharmaceuticals. The presentation is also geared toward the promotion of the flavor industry as a career.


Arthur C. Curran has been in sales and sales management in the food and flavor industry for over 45 years. He currently holds a sales position for Citrus and Allied Essences, Ltd. based in Belcamp, Maryland. Citrus and Allied Essences is a leading global manufacturer and supplier of essential oils and related flavor and fragrance ingredients. Arthur has worked in numerous capacities in his work career in the flavor industry including warehousing, manufacturing, production, sales, and management.

Curran is currently a member of Institute of Food Technologists, National Association of Flavors and Food-Ingredient Systems, American Spice Trade Association, and Chicagoland Food Science Foundation. Curran has served on the board of NAFFS and is currently serving on the board of the Chicagoland Food Science Foundation. He is a graduate of Marist College in Poughkeepsie, New York, with a B.S. in business, marketing concentration with a minor degree in philosophy. Curran has been a volunteer fireman and continues to volunteer at a local Veterans Affairs hospital and with Honor Flight Chicago. Honor Flight Chicago coordinates veteran visits to Washington, D.C. war memorials. Curran is passionate about the flavor industry and the promotion of this industry to high school and college students. He lectures about the industry at college and university foods science departments about the safety and the safe use of ingredients for food, flavor, and fragrances.