Waters Honors Flavor Research and Education Center at University of Minnesota
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.
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.
Founded in August 2011 by Peterson and Reineccius, the Flavor Research and Education Center uses cutting-edge technology and new analytical techniques to address current flavor challenges posed by its partners in the business community. It is the only center of its kind in the United States.
27 Young US Scientists to Attend Lindau Novel Laureate Meetings in Lindau, Germany
June 13th 2025As a precursor to the Lindau Nobel Laureate Meetings, Texas A&M University held a meeting for future Lindau attendees to highlight the institution’s scientific facilities. One such attendee is Caitlin Cain of the University of Michigan, one of LCGC International’s 2024 Rising Stars of Separation Science.
