SEP 03, 2015 09:00 AM PDT

Keynote: In the Defense of Preservatives

Presented At Microbiology
  • VP Global Microbiology and Fermentation, Estee Lauder Companies
      Steve is presently the Vice President - Global Microbiology and Fermentation- R&D for the Estee Lauder Companies. He has been with Estee for over 25years all within the Microbiology and the Fermentation Lab.

      Primary responsibilities are in the area of cosmetic preservation and advising the chemist on new formulations. Other responsibilities include developing new active ingredients through fermentation, advising manufacturing on cleaning and sanitization procedures and assisting quality assurance and manufacturing when problems arise.

      Before coming to Estee Lauder, Steve worked for Ralston Purina Company and attended school at the University of Tulsa majoring in microbiology. He is past - chairman of the CTFA Microbiology Committee, active member of the U.S. TAG / ISO Committee for Cosmetic Microbiology, and Cosmetic Europe's Preservation and Microbiology Committees.

      Member of the American Society of Microbiology, Society of Cosmetic Chemists and the Institute of Food Technology. Holds numerous patents in the area of cosmetic science and fermentation, and frequently presents in the areas of cosmetic preservation, risk assessment and fermentation.


    Over the past twenty years there has been an accelerated attack on the use of preservatives in cosmetics. This increased scrutiny of preservatives has forced cosmetic companies to change their strategy on how they are going to preserve, protect and stabilize their products. Because a majority of cosmetic products are water based, they require adequate preservation to protect against contamination by micro-organisms such as bacteria, yeast and mold, especially those products that are delivered in multi-use packaging. This presentation will highlight the basic requirements for proper preservation, some of the chemistry's that are now at the forefront of cosmetic preservation, review the differences between conventional preservation and multifunctional ingredients, and what the landscape may look like for going forward in the area of product protection.

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