American Chemical Society AMA: We're Devin Peterson, Professor of Food Science and Technology at The Ohio State University, and Gary Reineccius, Professor of Food Science and Nutrition at University of Minnesota – Twin Cities. Ask us anything about flavor science!

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Hi Reddit, we're excited to answer your questions about flavor chemistry today!

I'm Devin Peterson. I earned a doctoral degree in Flavor Chemistry (2001) at the University of Minnesota. In 2001, I joined the faculty in the Department of Food Science at Penn State University for eight years. In 2004, I received the Presidential Early Career Award for Scientists and Engineers (PECASE), presented by the White House Office of Science and Technology Policy as the nation’s highest recognition of scientific professionals at the start of their independent research careers. In 2009, I joined the University of Minnesota as an Associate Professor and was promoted to Professor in 2014. In 2011, my team and I developed the Flavor Research and Education Center, an academic-industry consortium whose mission is, in part, to work with the food industry as a whole to develop healthier food choices with higher product acceptability. I recently relocated my research program and FREC to The Ohio State University as part of the discovery themes initiative, a unique investment in agriculture research. My research efforts focus on food flavor and related chemistry with particular emphasis on flavor characterization (taste, aroma, chemesthetic, mouthfeel), flavor generation, taste-aroma interactions and modulation, and flavor delivery.

I am Gary Reineccius, Ph.D, currently the longest tenured faculty member in the Department of Food Science and Nutrition at University of Minnesota – Twin Cities; I have been actively involved in flavor research for more than 46 years. During this time I have published over 230 research articles; spent sabbatical leaves with Fritzsche Dodge and Olcott, Nestle, and Robertet S.A.; and taught formal courses in Food Chemistry, Food Analysis, Food Processing I and II, Current Issues, Flavor Technology, and Flavor Chemistry. There are few areas related to food flavors that I have not conducted research on. My greatest interest currently lies in flavor encapsulation, emulsions and flavoromics (chemometrics as applied to flavor chemistry).

Together we are the instructors for a brand new flavor short course titled “Survey of Flavor Science”. The Flavor Research and Education Center is proud to be partnering with the American Chemical Society to offer this course.

We'll be back at 11:00 am CST (12:00 pm EST, 5:00 pm UTC) to answer your questions. Ask us anything about flavor science and our research interests.

">American Chemical Society AMA: We're Devin Peterson, Professor of Food Science and Technology at The Ohio State University, and Gary Reineccius, Professor of Food Science and Nutrition at University of Minnesota – Twin Cities. Ask us anything about flavor science!