Chengyu Gao

Chengyu Gao
PhD Student
Bitterness in Coffee

Chengyu received a M.S. of Food Science from Illinois Institue of Technology in 2017. His previous research focused on the application of mass spectrometry for understanding lipid oxidation in food products. He has also worked a six-month internship at the Nestle R&D center where he developed and validated a GC-MS/MS method for analyzing volatile compounds in baby foods. With a passion for analytical chemistry and experience in mass spectrometry, Chengyu joined the FREC and dedicated himself to innovative flavor research. Currently, his research focuses on studying the bitterness in coffee.

Outside the lab, he enjoys running, hiking, and cooking traditional Asian foods. He is also eager to explore as many national parks as he can.