May 27-29, 2015. Flavor Analysis- State of the Art Short Course. Registration is open now through May 15, 2015. This course will present an in-depth review of analytical methods for flavor discovery (aroma and taste). Topics include isolations techniques and state-of-the-art instrumentation.
July 10-11, 2015. Gary Reineccius will be participating in the pre-IFT15 short course Flavor Interactions in Foods in Chicago, IL. He will be speaking on encapsulation and food/flavor interactions.
Aug. 16-20, 2015. Devin Peterson, Director of the Flavor Research and Education Center, will be presenting on the topic of reaction flavors and pathways at the 250th ACS National Meeting and Exposition in Boston, MA.
FREC News Archive
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."