Short Course: Survey of Flavor Science, Feb 1-2, 2017
FREC is proud to be partnering with ACS to offer a new flavor short course: Survey of Flavor Science. This course blends the extensive experience of "application oriented" FREC instructors with ACS's expertise in course design.
Focus On Flavor
The latest news release from The College of Food, Agriculture, and Environmental Sciences recognizes FREC as a new Ohio State center with an emphasis on making foods healthier by focusing on flavor and consumer acceptability.
A Matter of Taste
GERSTEL spotlights FREC’s mission to search for healthier foods through analytical chemistry.
Flavoromics
Dr. Ian G. Ronningen discusses the ground-breaking field of flavoromics and how it can be used to unlock the secrets of flavor discovery.
       

Flavor Research and Education Center

News

  1. Focus on Flavor

    Nov 15, 2016

    The latest news release from The College of Food, Agriculture, and Environmental Sciences recognizes FREC as a new Ohio State center with an emphasis on making foods healthier by focusing on flavor and consumer acceptability. Read the article here.

  2. Maggie Jilek, PhD

    Sep 14, 2016

    The Flavor Research and Education Center would like to congratulate Maggie Jilek on graduating with her Doctorate on August 30th, 2016.  Maggie’s research focused on the development of a solid state NMR platform to study the interactions between flavors and food matrix materials. The platform provides the ability to study both the structure and dynamics of flavor to matrix interactions in situ and evaluate the impact of matrix changes on these interactions. Her research confirmed the presence of preferential intermolecular interactions between flavors and food matrix materials.

  3. Qing Bin, PhD

    Sep 14, 2016

    The Flavor Research and Education Center congratulates Qing Bin on graduating with her Doctorate on August 29th, 2016.  Qing’s research provides a basis to understand bitterness development in whole wheat products, including key bitter markers, their origin, and pathways of generation. The goal is to improve flavor quality of whole grain foods by providing insights into better grain selection, storage and food processing strategies.