FREC 12th ANNUAL MEETING
November 16th & 17th, 2022
This meeting is only open to representatives of our current member companies.
The 12th Annual Meeting will be held at the Blackwell Inn and Pfahl Conference Center at the Ohio State University. This year we offering both in-person and virtual options for attendance. Three participants from each member company may register for the in-person meeting (11/16-11/17). In addition, an additional 5 participants from each member company can join the project updates on Thursday 11/17 via Zoom. Please register by 11/9/22 for either the in-person or virtual option below.
In-Person Meeting (11/16-11/17)
The in-person meeting will be held at the Blackwell Inn and Pfahl Conference Center (2110 Tuttle Park Place, Columbus, OH 43210). Three participants from each member company may register for the in-person meeting. To register, click on the link below.
To reserve a hotel room at the Blackwell Inn, please call 614-247-4000 and let them know you will be attending the FREC 2022 meeting. Our block of rooms is available until Monday 10/17. The room rate is $159 per night. Valet parking is available for $25 per day.
Virtual Project Updates (11/17 only)
Five participants from each member company may attend the project updates virtually. A zoom link will be sent after registration.
Wednesday 11/16/22 (EDT), for in-person participants only
|4:30 pm||Networking reception and student poster presentation (Blackwell Ballroom A)|
|6:30 pm||Dinner (Blackwell Ballroom A)|
|7:30 pm||Keynote Speaker: Dr. Lihua Ye Assistant Professor, Dept. of Neuroscience, OSU
Enteroendocrine cells: the interface between diet and gut microbiome
Thursday 11/17/22 (EDT), for in-person and virtual participants
|7:30 am||Conversations and breakfast (Phal 202)|
|8:30 am||Welcome (virtual access begins)|
|8:45 am||Chemical Drivers of Vanilla Flavor Liking
Flavor-Plant Protein Interactions
Chemical Drivers of Cold Brew-Coffee Liking
Characterization of Sweetness Perception in Coffee
Advancement of Bitter Blocker Compounds: Generation, Sensory, & Docking Studies
Identification of Non-volatile Compounds Contributing to Beef/Fat Flavor
|12:30 pm||Conversations and Lunch|
|1:30 pm||Whole Wheat Bread Drivers of Aroma Liking
Identification of Salt Enhancing Compounds in Spice and Herb Extracts
Interactions of Salt at Bolus Level to Characterize and Identify Factors that Increase Better Salt Delivery
|3:15 pm||Consumer Acceptability of Lager Beer
Chemical Drivers of Pungency Perception in Chili Peppers
|4:20 pm||New Project and General Discussion|
|5:30 pm||Meeting Adjourns|