Flavor Chemistry and Technology: A Themed Issue in Honor of Professor Gary A. Reineccius
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".
Deadline for manuscript submissions: closed (28 February 2023) | Viewed by 59666
Special Issue Editor
Interests: flavor chemistry; wine; volatile analysis; dairy science; GC-MS
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Dr. Gary Reineccius is a Professor Emeritus, from the Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota. He has been actively involved in flavor research since he began his MS graduate studies in 1964.
Dr. Reineccius is the world-renowned expert in flavor science. He received his Ph.D. from Pennsylvania State University in 1970 and started his academic career at the Unversity of Minnesota immediately after graduation as an assistant professor. During his tenure at the University of Minnesota, he advanced to a full professor in 1982 and later served separate terms as the Department head. Dr. Reneccius’s research expanded to a wide range of areas related to flavor chemistry, flavor analysis, flavor encapsulation, flavor application, and flavor technology. He has edited or co-edited four books and several book chapters, and authored over 240 research papers.
Dr. Reineccius is a great educator. He has taught the chemical and instrumental analysis of foods, food chemistry, food processing, as well as flavor chemistry and technology at the University of Minnesota to undergraduate and graduate students. He has graduated more than 70 MS and Ph.D. students, and many of them have become the leaders in the field of flavor science. Over his career, he has organized and/or contributed to numerous in-house flavor workshops including basic flavor systems, reaction flavors, encapsulation, analysis, applications, and off-flavors in foods. He contributed to many short courses sponsored by the American Association of Ceral Chemists, the American Chemical Society and the Institute of Food Technologist. He has trained numerous academic researchers and industrial scientists. He extended global outreach and taught flavor short courses at the University of Otago for eight years, the National University of Colombia, and Tecnas.
Dr. Gary Reneccius was the co-organizer of the First International Flavor and Fragrance Conference in Colombia, the Second International Flavor and Fragrance Conference in China, and the Third International Flavor and Fragrance Conference in Chile. He served as an Associate Editor for the Flavor and Fragrance Journal for 8 years and is a frequent reviewer for numerous journals.
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).
Dr. Reineccius has received numerous awards during his career. He has been granted the Palmer Award for his contribution to chromatography by the Minnesota Chromatography Forum. He was awarded as the honorary member of the Society of Flavor Chemists for his contribution to flavor science. He was presented the Stephen S. Chang Award by the Institute of Food Technologists for his contribution to advance flavor chemistry. FEMA (Flavor Extract Manufacturers Association) has given him their most coveted award for lifetime contributions to the flavor industry with an exceptional track record of discovery in the field of flavor science, including chemistry, biotechnology, analytical, and delivery. He has received the Distinguished Achievement and Service Award in Agricultural and Food Chemistry from the American Chemical Society, and become a Fellow by the American Chemical Society. He is also is the recipient of IFT’s Chicago Section Tanner Award and the Macy Award by the Minnesota Section of the IFT for his outstanding contributions to the development and industrial application of research in the food industry.
This Special Issue is dedicated to Professor Gary Reineccius for his lifetime contribution to flavor science and education. Original review articles and research papers related to flavor chemistry and biochemistry, flavor technology, flavor analysis, flavor perception will be collected to honor Dr. Reineccius.
Prof. Dr. Michael C. Qian *
Guest Editor
* Professor Michael C. Qian received his Ph.D. degree from the University of Minnesota advised by Dr. Gary Reineccius.
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Keywords
- Flavor chemistry
- Flavor technology
- Flavor encapsulation
- Aroma and flavor analysis
- Aroma and flavor perception
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