Devin Peterson is a Professor in the Department of Food Science and Technology at The Ohio State University. He earned a doctoral degree in Flavor Chemistry (2001) at the University of Minnesota. In 2001 he joined the faculty in the Department of Food Science at Penn State University. During his tenure at Penn State, in 2004 he received the Presidential Early Career Award for Scientists and Engineers (PECASE) that is presented by the White House Office of Science and Technology Policy. In 2009, he returned to the University of Minnesota as an Associate Professor and was promoted to Professor in 2014. He received the Excellence in Flavor Science Award from the Flavor and Extract Manufacturers Association in 2015. In 2016, he relocated his research program to The Ohio State University as part of the Discovery Themes Initiative. His research efforts focus on characterizing chemical stimuli that impart flavor to foodstuffs (taste, aroma, chemesthetic, mouthfeel), investigating multi-flavor interactions on perception, mapping pathways of flavor generation/stability and mechanisms of flavor delivery. His program is based on a utility inspired fundamental research platform with an overarching goal to get more from nature, guided by science, to support the development of sustainable, nutritious, and healthy foods with higher product acceptability. He initiated and directs the Flavor Research and Education Center (http://frec.osu.edu), a partnership between academic researchers and industry leaders focused on the creation, exchange, and application of knowledge to drive innovation in the food marketplace. In 2019 he was appointed the faculty director of the Foods for Health Discovery Theme Initiative, a key University organizational structure and driving force to promote optimal health for individuals and communities through scientific discovery across the food-nutrition-health continuum.
Dr. Peterson’s research efforts focus on food flavor and related chemistry, with emphasis on identification of flavor stimuli (taste, aroma, chemesthetic, mouthfeel), pathways of formation/degradation, taste/aroma modulation, and mechanisms of delivery. In general, our research program strives to utilize innovative scientific solutions to support health and wellness initiatives.
A list of publications is available here.
IFT Stephen Chang Award for Lipid and Flavor Science 2018IFT Stephen Chang Award for Lipid and Flavor Science 2018IFT Stephen Chang Award for Lipid and Flavor Science 2018
Flavor and Extract Manufacturers Association - Excellence in Flavor Science Award 2015
Waters Centers of Innovation Award 2013
Pan-American Nutrition, Food Science and Technology Award 2008
Presidential Early Career Award for Scientist and Engineers (PECASE) 2004
- Forero, P. Tello, E. and Peterson. D. 2022. Method of modulating and improving vanilla flavor. Provisional.
- Eric, S., Tello, E., and Anderson, N. Peterson, D. Saltiness-perception enhancing compounds, Non-Provisional Filed April 2021, App No 17/168464, converted to PCT application Dec 2021.
- Bonneau, A., Tello, E. and Peterson, D. 2020. Flavor modulating compounds and compositions. Provisional.
- Gao, C. and Peterson, D. 2020. Taste modulating compounds and methods of improving the quality of foods and beverages, PCT/US2020/057180 pending.
- Schwartz, E., Cong, W. and Peterson, D. 2020. Apigenin glycosides flavor enhancers, PCT/US2020/057197 pending
- Peterson, D. 2020. Taste modulating compounds and methods of improving the quality of foods and beverages. PCT/US2020/034016 pending.
- Peterson, D. Sittipod, S., Paravisini, L. and Schwartz, E. 2020. Novel small molecules that enhance flavor qualities of coffee and related beverages. PCT/US2019/0517802 pending.
- Peterson, D. and Kokkinidou, S. 2021. Methods of Making Modified Alcohol Containing Products. US-11407699-B2