Director, Flavor Research Education Center
Foods for Health Executive Committee member
My research efforts focus on food flavor and related chemistry, with emphasis on identification of flavor stimuli (taste, aroma, chemesthetic, mouthfeel), characterization of flavor formation/degradation pathways, and mechanisms of flavor delivery. In general, my research program strives to understand, on a molecular level, drivers that influence food acceptability and govern food choice, ultimately to support health and wellness initiatives. As part of our research platform, we utilize metabolomic-based analytical methods (flavoromics) to advance our understanding of the complex chemical sensation, flavor perception.