At this meeting we will be tasting a selection of fine red wines and dark chocolates from around the world. The science of sensory evaluation will be the focus of this highly interactive talk, which has been appreciated by many sections of the Society of Cosmetics over the past 20 years.

Biography
Nelson Ayala has been involved with presentations on this topic of sensory evaluation since he became of member of the Society of Cosmetic chemists in 1993. The tasting of wine and chocolate has been a hobby since serving as a tour guide for 9 years at the oldest continuously operating Brotherhood winery in Washingtonville, New York. In addition, he has discussed of the many health benefits of red wine and dark chocolate, and to explain the role of antioxidants in a balanced healthy diet with multiple Chapters of the Society of Cosmetic Chemists.
Dr. Ayala was born in New York City and graduated from the Bronx High School of Science, Brooklyn College with a BS in chemistry, SUNY Stony Brook with a MS in chemistry, Lynchburg College with a MBA, and UVA with a Ph.D. in physical chemistry. As a Ph.D. graduate of University of Virginia, he got his first taste of Virginia in the 80’s. His interest in sensory science has fed his creativity in his career; Nelson has worked to create new consumer products that either taste good, smell good, or feel good on the skin. He has worked in new product development on consumer products at Unilever, Westwood Chemical, Carter Wallace, Fleet Labs, and Prestige Brands. He is current. He has authored several papers in major journals. Nelson has been a member of the Society of Cosmetic Chemists in the New York and Mid -Atlantic sections.