Eric received his PhD in medicinal chemistry and pharmacognosy here at The Ohio State University. His work focused on the synthesis and development of curcumin analogues as anticancer agents, as well as the synthesis and characterization of other plant-derived secondary metabolites. He went on to postdoc at The Scripps Research Institute in a drug discovery program, but then decided he really wanted to apply his chemistry background to the food science field. As a natural product chemist, Eric is interested in characterization of flavor-active compounds in foods, as well as gaining a better understanding of the mechanisms and complexities of flavor development on a molecular level.
Eric enjoys everything outdoors – hiking, camping and fishing with his wife and black lab are some of his favorite activities outside of work. He played soccer in college and when he can find time, still likes to join in on a game. He loves ethnic food and can’t live without coffee.