Oct. 19 and Nov. 16, 2015. Kelsey Sneddon, a third year M.S. student, will give two presentations in different formats on the topic "A Comparative Aroma Analysis of Intermediate Wheatgrass and Whole Wheat Bread Crusts." The first, a poster presentation, will be given at the 2015 ASA, CSSA, and SSSA Annual Meeting in Minneapolis, Minnesota during the Session entitled: Breeding and Managing Perennial Crops for Food, Fiber, and Fuel held on October, 19, 2015 at 10:30 AM.
Her second, an oral presentation, will be given at the 2015 ASA, CSSA, and SSSA Annual Meeting in Minneapolis, Minnesota during the Session entitled: Breeding and Managing Perennial Crops for Food, Fiber, and Fuel on Monday November 16, 2015 from 4-6 PM.
FREC News Archive
Sept. 21, 2015. Third year Ph. D student, Olivia Auell, has been named co-chair of the Food Science Mentor Matching Subcommittee for the CFANS Mentor Program.
June 4, 2015. David Potts, a FREC fourth year Ph. D. student, has taken second place in the IFT Education, Extension & Outreach Division Graduate Student Technical Writing Competition. He will be traveling to this year's IFT meeting in July to accept his award.
The Institute of Food Technologists holds this competition because one of the core competencies in the IFT Education standards is for students to achieve competency in communication skills (i.e., oral and written communication, listening, interviewing, etc.). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information, but also be able to "communicate technical information to a non-technical audience."
April 21, 2015. Three Ph. D. students from the Flavor Research and Education Center were presented with awards at the Minnesota Section of the Institute of Food Technologists (MN IFT) Student Recognition Night. Ph. D. student Geoffrey A. Dubrow is the recipient of a MN IFT Graduate Scholarship, and Ph. D. students David Potts and Sichaya Sittipod are recipients of the MN IFT Travel Award.
Each year, the Minnesota Section of IFT awards scholarships to outstanding food science graduate and undergraduate students. These student scholarship awards are given to encourage volunteer service, leadership, academic achievement, professional development and to support research in Food Science.
April 6, 2015. Ph. D. student David Potts is the recipient of the 2015 Jogue Scholarship Award. David will be officially awarded on May 14, 2015 at the Society of Flavor Chemists annual meeting in New Jersey, where he will also present his research on the Characterization of the Key Flavor Compounds (Aroma and Taste) Responsible for the Creaminess Perception of Dairy Products.
Feb. 13, 2015. Gary Reineccius has been chosen by the Chicago Section IFT Tanner Lecture Committee to be the 53rd Tanner Lecture Award recipient. He will give the Tanner Lecture at the Cafe La Cave, Des Plaines, IL on Monday, May 18, 2015. The CSIFT gives a $2,000 award check plus a plaque to the recipients of this award.
The Chicago Section IFT established the Fred W. Tanner Lectureship in 1960 to advance the profession and practice of food science by bringing to the Section outstanding scientific persons, in this field or its related sciences, to speak on recent advances in the formulation, processing, preservation, packaging, distribution, preparation, nutritional quality, and enjoyment of food.
Oct. 14, 2014. PBS showcases the Flavor Research and Education Center in a segment on the PBS Newshour. "Americans eat twice as much salt as recommended, according to the Centers for Disease Control and Prevention. While the health risks associated with high sodium intake are widely known, many Americans won't sacrifice taste to eat healthily. What causes these cravings and how can we limit them? Hari Sreenivasan examines a mission to revolutionize the processed food business."
Aug. 14, 2014. Ph.D. student Geoffrey A. Dubrow is awarded with the 2014 Teranishi Fellowship (PDF). Dubrow proposes to work in the area of a Chemometric Approach to Characterize Aged Wine Flavor. This Fellowship, in honor of long time AGFD member, Dr. Roy Teranishi, is awarded to a promising student early in their academic career to foster their research progress and education.
Geoffrey was also an American Chemical Society Chemistry Champions Finalist. He presented his work on whiskey at the 248th ACS National Meeting and Exposition, in August of 2014.
Aug. 1, 2014. Ph.D. student Ian G. Ronningen is a recipient of the 2014-2015 Doctoral Dissertation Fellowship. The Doctoral Dissertation Fellowship (DDF) offers funding and support for the University's most accomplished Ph.D. candidates. Driven to support and identify students with outstanding work the fellowship also encourages interdisciplinary networking and discussion.
In addition to the DDF, Ian's accolades include receiving the Dr. Richard L. Hall Scholarship in Flavor Science in 2012, 2013, and 2014; the Minnesota IFT Graduate Scholarship in 2012, 2013, and 2014; and the Jogue Scholarship Award- Society of Flavor Chemists in 2012.
April 26, 2014. Ph.D. student Olivia Auell is inducted into Phi Tau Sigma, the Honor society of Food Science and Technology.
Oct. 23, 2013. This U of M feature on the Flavor Research and Education Center discusses the business of good taste; making healthy foods flavorful.
Oct. 14, 2013. Gary Reineccius and Devin Peterson collaborate to pen the chapter "Principles of Flavour Analysis" for Instrumental assessment of food sensory quality: A practical guide, a text that brings together the fields of food science, technology, and nutrition.
June 7, 2013. Waters Corporation Press Release: Waters Honors Flavor Research and Education Center at University of Minnesota. Center recognized by Waters Centers of Innovation Program for research into food and flavor.
Nov. 21, 2012. Yum Science, a video produced by the University of Minnesota, presents Devin Peterson and the Flavor Research and Education Center's mission to make healthy foods more flavorful. "What makes us go "yum"? Scientists at the University of Minnesota's Flavor Research and Education Center are determined to find out. Through an open innovation model, researchers are collaborating with the world's biggest food companies to understand flavor at its most basic level, with the ultimate goal of driving healthier choices in the marketplace."