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Sep 6, 2024
REGISTER for the 14th Annual Meeting that will be held on October 28th & 29th, 2024 at the Energy Advancement and Innovation Center (EAIC) at the Ohio State University
This meeting is only open to representatives of our current member companies. Registration closes on October 11, 2024.
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May 15, 2024
Congratulations to Megan Booth on her successful PhD dissertation defense. Her research was focused on the "Aroma and Sensory Analysis of Roasted American-European Hybrid Hazelnuts: Consumer Acceptability and Identification of Drivers of Liking"
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May 15, 2024
Stephanie Almquist, a FREC PhD student, is the recipient of the 2024 Jaggard Scholarship Award, administered by The Society of Flavor Chemists (SFC). Stephanie presented her research on factors influencing flavor-protein interactions in commercial pea protein isolate at the 46th Society of Flavor Chemists Annual meeting on April 11, 2024 in Loveland, Ohio.
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Jan 17, 2024
Devin Peterson presents the The Fred Kavli Innovations in Chemistry lecture at the ACS Spring 2024 Meeting
Flavor Chemistry: Shaping Consumer Experiences and Health Outcomes
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Jul 25, 2023
FREC researchers, including Devin Peterson, Annie Li and Edisson Tello are part of a multidisciplinary OSU research team focused on the development of premium strawberry flavors for indoor growing environments. Read more about this research.
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Jul 25, 2023
FREC researchers, including Devin Peterson and Paola Forero, were awarded the 2023 Spirit of the Land Grant Award for their work as part of the CFAES East Palestine Response Team.
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Apr 27, 2023
Dr. Nancy Cordoba, postdoctoral researcher at FREC, was named to The Sprudge Twenty Class of 2023, an annual tradition honoring and amplifying leaders in the global coffee community. Read the full article here.
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Jan 31, 2023
CFAES Knowledge Exchange highlights FREC work on bitterness in wheat bread. What compounds make wheat bread taste so bitter?
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Jan 31, 2023
Congratulations to Mengying Fu on her successful PhD dissertation defense. Her research was focused on the "Identification of compounds that impact consumer liking of hybrid American hazelnuts using LC/MS flavoromics".
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Dec 21, 2022
The Coffee Science Foundation (CSF) is excited to announce the launch of a new research project, “Sweetness in Coffee: Sensory Analysis and Identification of Key Compounds,” in collaboration with the Flavor Research and Education Center (FREC). Learn more here.
