Waters (Milford, Massachusetts) recently welcomed the Flavor Research and Education Center within the Food Science and Nutrition Department at the University of Minnesota (Minneapolis, Minnesota) into its Centers of Innovation Program.

The Flavor Research and Education Center under the direction of Devin Peterson and Gary Reineccius strives to develop a science-based understanding of food flavor and related chemistry, in particular, flavor generation, characterization of flavor compounds, and flavor delivery in foodstuffs. Their research includes investigating the mechanisms of flavor development of whole grain foods, including both taste and aroma-actives, with the goal of better understanding the influence of whole grain composition (phenolic compounds) on the pathways of flavor development to support the production and consumption of more flavorful and healthy “whole” foods. The Center’s research is shared with its 19-member firms including Pepsico, Nestle, and General Mills.