Following on from his excellent lecture to the BSF late last year in celebration of our 50th Anniversary, we welcome back Professor Gary Reineccius of the University of Minnesota for what promises to be another fascinating talk.

Flavour encapsulation & covalent interactions with food proteins

Bio

Gary Reineccius is a Professor and the Department past Head of the Department of Food Science & Nutrition at the University of Minnesota. He has been actively involved in flavor research for more than 42 years. During this time he has published over 230 research articles. Dr. Reineccius has spent sabbatical leaves with Fritzsche Dodge and Olcott (New York City, flavor creation and production), Nestle (Switzerland, process flavors) and Robertet S.A. (France, taste modifiers and manufacturing).

Gary has taught courses in chemical and instrumental analysis of foods, food chemistry, food processing, and flavor chemistry and technology. He has written, edited, and contributed to a number of books on food flavors. He is an honorary member of the Society of Flavor Chemists.

Gary's contribution to the industry is vast, and has been recognised and awarded the following honours to name just a few:

Palmer Award for his contribution to chromatography by the Minnesota Chromatography Forum.
Distinguished Achievement and Service in Agricultural and Food Chemistry Award
Fellow by the American Chemical Society
Stephen S. Chang Award by the Institute of Food Technologists.
FEMA (Flavor Extract Manufacturers Association) most coveted award for lifetime contributions to the flavor industry.
IFT’s Chicago Section 2015 Tanner Award.

He often speaks at public schools and other groups. His favorite lay topics are chocolate (he spent 3 years researching chocolate flavor for his Ph.D. thesis) and the chemistry of gourmet cooking. From a professional standpoint, his favorite topic is flavor encapsulation. He has been actively engaged in research in this area since 1964.

Gary Reineccius - Flavour encapsulation & covalent interactions