News

 

  1. 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”.

  2. 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.

  3. 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".

  4. Dr. Richard L. Hall Flavor Science Scholarship

    May 1, 2017

    Congratulations to both Sichaya Sittipod and Geoff Dubrow. Both are recipients of the Dr. Richard L. Hall Flavor Science Scholarship awarded by Feeding Tomorrow, the charitable foundation of IFT.

  5. The Jogue Incorporated Scholarship Award

    Mar 6, 2017

    PhD student Geoffrey Dubrow is the recipient of The 2017 Jogue Incorporated Scholarship Award, administered by The Society of Flavor Chemist (SFC).

  6. Examining the trigeminal burn of alcoholic products

    Jan 10, 2017

    Smoothness of alcoholic beverages is a general descriptor correlated with age (maturity) and associated with higher consumer preference or flavor quality.  Product smoothness is often associated with decreases in attributes such as trigeminal burn, sourness, astringency and overall mouthfeel.  A common strategy to improve the overall flavor profile and smoothness is to age alcoholic spirits after distillation. For example, bourbons and scotches are typically aged at least 3 years, and rums, tequilas and brandies are aged anywhere from 2 to 10 years or more.

  7. David Potts, PhD

    Dec 9, 2016

    Congratulations to David Potts who graduated with his Doctorate on December 9, 2016! David's research focused on understanding and providing insight into improving overall dairy flavor quality. The first phase of his research identified terpenoid, microbial off-flavors in a milk flagged as 'Spontaneously Oxidized,' providing a potential avenue to screen and improve milk quality for an increasingly acknowledged industry flavor defect. The second phase involved better understanding of nonvolatile contributors to creaminess in dairy products.

  8. 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.

  9. 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.

  10. 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.

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