Current Position

Research Focus

PhD Graduates

Vandana Toltani 2006 Sr. Research Scientist, Nestle Reactivity of epicatechin in Maillard chemistry
Rajesh Potineni 2007 Senior Director – Sensory & Analytical Sciences, Kerry Biotransformation; beverage mouthfeel; ingredient delivery
Supratim Ghosh 2007 Asst. Professor, Dept. of Food & Bioproduct Sciences, Univ. of Saskatchewan Crystallization and aroma release behaviour of emulsions
Deshou Jiang 2011 Sr. Research Scientist, Natural Product and Analytical Department, Chromocell Whole grain bitterness and the Maillard reaction
Marlene Moskowitz 2012 Analytical Chemist, McCormick and Company Role of hydroxycinnamic acids during generation of Maillard-type aroma compounds in wheat bread
Smita Raithore 2012 Sr. Research Chemist, Symrise Inc, NJ Effect of polyols on flavor release during mastication of sugar-free confections
Smaro Kokkinidou 2013 Sr. Taste Modification Scientist, FONA Inhibition of Maillard reaction pathways of off-flavor development in UHT milk
Ian Ronningen 2016 Analytics Scientist, Impossible Foods Untargeted flavoromics to identify flavor active compounds
Liyun Zhang 2016 Postdoctoral Research Scientist, Q2 Solutions The impact of thermal processing on taste modulation in food
Qing Bin 2016 Associate Scientist, Kemin Nutrisurance Bitterness development in whole wheat products, including key markers, origin, and pathways of generation
Maggie Jilek 2016   Matrix interaction and release dynamics using solid state NMR
David Potts 2016 Application Scientist, Givaudan Factors Affecting Flavor Quality in Fluid Milk and Dairy Products
Kenneth Smith 2017   Investigation of aroma characteristics, bitter liberation and degradation during processing

MS Graduates

Amanda Schober 2004 Assistant Scientist, R&D North America, Firmenich Inc. The effect of molecular interactions on flavor release and perception in hard candy
Paula Colahan-Sederstrom 2004 Sr. Specialist Technical Applications, Canadian Group Lead, Nestle Aroma compound generation during ultra-high temperature processing of bovine milk via epicatechin
Stacy Reed 2005   Reduction of stale flavor development in low heat skim milk powder via epicatechin addition
Yuko Noda 2006 Marketing Manager, Symrise Japan Structure-activity relationships of flavan-3-ols in aqueous Maillard model systems
Lihe Yeo 2009 Scientist, Mondelez International Retention of flavor compounds by dispersed high-amylose maize starch in an aqueous model system
Kelsey Sneddon 2016 Lab Analyst II/Sugar Analyst for Pace Analytical, General Mills A comparative aroma analysis of intermediate wheatgrass and whole wheat bread crusts
Alex Amann 2016 Flavor Chromatographer and Compounder, Prinova Group Characterization of off-flavor formation pathways in commercial apple and orange juice products

Post Docs

Inhee Cho 2007-2009 Assistant Professor, Division of Food & Environmental Sciences, Wonkwang University Investigation of phenolic-Maillard reactions on the generation of flavor compounds in bread
Xaowei Lui 2009-2011 Analytical Scientist, Johnson and Johnson Investigation of the bitterness of whey protein hydrolysate
Konstantinia Karametsi 2010-2012 Analytical Chemist, Sensient Ltd. Investigation of the bitter peptides in Cheddar cheese
Umit Yucel 2012-2014 Assistant Professor, Animal Sciences and Industry, Kansas State University Flavor encapsulation; novel emulsion-based encapsulation systems; sodium-reduction in foods

Visiting Scholars

Rain Kuldjarv 2013-2014 PhD Student, Tallinn University of Technology, Estonia Identifying chemical differences for flavor activity of lemons
Chao Wang 2015-2016 Associate Professor, Jinan University, Guangzhou, China Mapping the mechanisms of flavor formation for roasted peanuts


If you are a Peterson Lab Group or FREC alumnus and would like to update your information, please contact Julie Peterson.