News & Events

  1. Reactive Carbonyl Species as Key Control Point for Optimization of Reaction Flavors

    Aug 21, 2018

    Recenty published: 

    Paravisini, L. and Peterson, D.G. 2018. Reactive Carbonyl Species as Key Control Point for Optimization of Reaction Flavors Food Chem.

  2. IFT Graduate Student Award

    Jul 27, 2018

    Chengyu Gao, PhD student, received an IFT graduate student award for his presentation "A Novel Method for Analyzing Lipid Oxidation in Infant Cereals and Fish Oil Supplements”.

  3. Congratulations Mariana Trikusuma

    Jul 9, 2018

    Congratulations to Mariana Trikusuma who graduated with her Masters this Summer 2018! She has since joined the FREC staff and will continue researching vegetable proteins as well as work on a number of other projects.  We are very excited to have her as a permanent member of our team.

  4. Geoff Dubrow

    May 14, 2018

    Congratulations Geoff Dubrow, PhD student, for receiving both the Feeding Tomorrow Dr. Richard L Hall Scholarship in Flavor Science and OVIFT Graduate Student Scholarship.

  5. Role of Reactive Carbonyl Species in non-enzymatic browning of apple juice during storage

    May 14, 2018

    Recenty published: 

    Paravisini, L. and Peterson, D.G. 2018. Role of Reactive Carbonyl Species on Non-Enzymatic Browning of Apple Juice During Storage.  Food Chem.  245: 1010-1017. 

  6. Outstanding Teaching Assistant Award

    Apr 30, 2018

    Congratulations Hannah Mehle, MS student, for receiving the FST department's Outstanding Teaching Assistant Award for 2018. 

  7. Stephen S. Chang Award for Lipid or Flavor Science

    Mar 12, 2018

    Congratulations Dr. Devin Peterson, the 2018 recipient of the Stephen S. Chang Award for Lipid or Flavor Science.

  8. Edward F. Hayes Graduate Research Forum

    Mar 5, 2018

    Congratulations Geoff Dubrow, PhD student, for a third place finish in the FAES Oral Presentations category at the Edward F. Hayes Graduate Research Forum.  His presentation was titled “Flavoromics to Understand and Improve the Consumer Acceptability of Fruit Spreads”.

  9. Understanding Drivers of Flavor Quality Using Flavoromics

    May 22, 2017

    A core commitment of the Flavor Research and Education Center (FREC) is to support the advancement of the flavor quality of healthy food options. Flavor quality is considered one of the main product attributes that influences food choice. Healthier foods options are often inferior in flavor quality, which impedes consumption and thus health impact. Historically, flavor research has focused on improving flavor by reducing levels of specific undesirable flavors, or increasing levels of desirable attributes.

  10. Sichaya Sittipod

    May 19, 2017

    Congratulations to Sichaya Sittipod, PhD student, for receiving the "People's Choice" award for her poster presentation at The Inaugural Conference on Food and Nutritional Metabolomics and 14th Annual Ohio Mass Spectrometry Symposium held at The Ohio State University. Her poster was titled: "A flavoromics approach in determining key chemical markers in green coffee beans that have significant impact on coffee brew flavor quality".

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