Upcoming Events

Oct. 24-25, 2016.  Mark you calendars, the FREC 2016 Annual Meeting will be held October 24-25, 2016 at The Blackwell Inn. This year’s meeting will provide FREC and our member companies the opportunity to review and discuss the Center’s ongoing research and strategic planning.

Oct. 26-27, 2016. FREC is partnering with the American Chemical Society - Department of Professional Education to offer a brand new flavor short course titled "Survey of Flavor Science".  This first-time course blends the extensive experience of "application oriented" FREC instructors with ACS's expertise in course design to bring you a valuable course in flavor science. Find more information here.

FREC News 2015-2016

April 26, 2016. FREC is happy to congratulate Liyun Zhang for completing her Doctorate degree on April 26, 2016.  Liyin's research focused on the impact of thermal processing on taste modulation.  Her work provides insight into taste modulating compounds that can lead to better consumber acceptability in food products.

March 31, 2016. The Flavor Research and Education Center congratulates Ian G. Ronningen on graduating with his Doctorate on March 31st, 2016.   Ian's research focused on untargeted methods of understanding flavor.  The goal of this work was to understand how statistical approaches can help food industry better address the complexity of their food.

After the completion of his degree, Ian spent time volunteering with a vanilla extract and flavor producer in Moshi, Tanzania.  FREC is pleased to announce that Ian will be continuing his research in using untargeted methods of analysis to understand the complexities of food and flavor by stepping into the role of Flavor Informatics Scientist within the Center.

Feb. 24, 2016. The Flavor Research and Education Center congratulates Alex Amann on graduating with his Master of Science degree on February 24th, 2016.   Alex's research focused on the area of off-flavor characterization in stored apple and orange juice products, with the goal of lending insight into how fruit juices can achieve higher flavor acceptability after storage time.

Since the completion of his degree, Alex has accepted a position as a Flavor Chromatographer & Compounder at Prinova Group in Carol Stream, IL. With some experience, he will be inducted into a flavorist training program and begin his apprenticeship towards becoming a certified flavor chemist.  His career goal is to work with raw flavoring materials in new & innovative ways in order to create unique products for consumers, as well as benefit the 3rd world communities responsible for harvesting and producing the raw ingredients.

Jan. 29, 2016. The Flavor Research and Education Center would like to congratulate Kelsey Sneddon on graduating with her Master of Science degree on January 29, 2016.   Kelsey’s research in the area of the Aroma Profile of Intermediate Wheatgrass provides key insights into this sustainable alternative to wheat for use in baked goods. 

Since the completion of her degree, Kelsey has extended her time as part of the FREC team.  Her additional work continues to build upon the emerging library of knowledge surrounding intermediate wheatgrass.  She aspires to continue building her career in product development for the food industry.

Sept. 21, 2015.  Third year M.S. student, Olivia Auell, has been named co-chair of the Food Science Mentor Matching Subcommittee for the CFANS Mentor Program.

June 4, 2015.  David Potts, a FREC fourth year Ph. D. student, has taken second place in the IFT Education, Extension & Outreach Division Graduate Student Technical Writing Competition.  He will be traveling to this year's IFT meeting in July to accept his award.

The Institute of Food Technologists holds this competition because one of the core competencies in the IFT Education standards is for students to achieve competency in communication skills (i.e., oral and written communication, listening, interviewing, etc.). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information, but also be able to "communicate technical information to a non-technical audience."

April 21, 2015.  Three Ph. D. students from the Flavor Research and Education Center were presented with awards at the Minnesota Section of the Institute of Food Technologists (MN IFT) Student Recognition Night.   Ph. D. student Geoffrey A. Dubrow is the recipient of a MN IFT Graduate Scholarship, and  Ph. D. students David Potts and Sichaya Sittipod are recipients of the MN IFT Travel Award.

Each year, the Minnesota Section of IFT awards scholarships to outstanding food science graduate and undergraduate students. These student scholarship awards are given to encourage volunteer service, leadership, academic achievement, professional development and to support research in Food Science.

April 6, 2015.  Ph. D. student David Potts is the recipient of the 2015 Jogue Scholarship Award.  David will be officially awarded on May 14, 2015 at the Society of Flavor Chemists annual meeting in New Jersey, where he will also present his research on the Characterization of the Key Flavor Compounds (Aroma and Taste) Responsible for the Creaminess Perception of Dairy Products.

Feb. 13, 2015.  Gary Reineccius has been chosen by the Chicago Section IFT Tanner Lecture Committee to be the 53rd Tanner Lecture Award recipient. He will give the Tanner Lecture at the Cafe La Cave, Des Plaines, IL on Monday, May 18, 2015.  The CSIFT gives a $2,000 award check plus a plaque to the recipients of this award.

The Chicago Section IFT established the Fred W. Tanner Lectureship in 1960 to advance the profession and practice of food science by bringing to the Section outstanding scientific persons, in this field or its related sciences, to speak on recent advances in the formulation, processing, preservation, packaging, distribution, preparation, nutritional quality, and enjoyment of food.


2012-2014. See our FREC News Archive for past news from 2014 and earlier.