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The Flavor Research and Education Center under the direction of Prof.
Devin Peterson and Prof.
Gary Reineccius strives to develop a science-based understanding of food flavor and related chemistry, in particular, flavor generation, characterization of flavor compounds, and flavor delivery in foodstuffs. Their research includes investigating the mechanisms of flavor development of whole grain foods, including both taste and aroma-actives, with the goal of better understanding the influence of whole grain composition (phenolic compounds) on the pathways of flavor development to support the production and consumption of more flavorful and healthy "whole" foods. The
Center's research is shared with its 19 member firms including Pepsico, Nestle and General Mills.
Center is an open innovation platform," said Peterson. "In food flavor research, a lot of work is sponsored by industry via one-on-one relationships. The
Center allows us to spread the cost of research across many different companies enabling the development of knowledge that would not be done otherwise. Our goal is to bring companies together to work on common problems, and provide a basic understanding of those problems, so that they can take that information internally and use it to their own competitive advantage."
® liquid chromatography and mass spectrometry instruments are integral to their effort.
"For most of the last 30 or 40 years, we focused on aroma because aroma was considered the main aspect of flavor, in part because bench-top GC mass spectrometers enabled us to understand that dimension," said Peterson. "As technology has evolved, so has our understanding of taste and how we perceive flavor. Today taste and aroma are
both considered essential to understand a flavor perception. Liquid chromatography (LC) and mass spectrometry (MS) technology has played a critical role in helping us understand flavor, from the characterization of taste compounds to mapping the pathways of flavor development. LC mass spec is brilliant for characterizing flavor pathways in complex systems (food) by utilizing isotope-labeling techniques. This technology has definitely provided novel understanding and insights."
"The Centers of Innovation Program recognizes research excellence in all of its many forms. The understanding of food and how we perceive taste is a field of research as complex as any other and we commend Dr. Peterson and his team of scientists for taking this research to a new level," said Dr.
Paul Young, Senior Director, Food and Environment Business Operations, Waters Division.
In conjunction with the ceremony, the University of
Minnesota, together with Waters Corporation, organized a symposium on
Mass Spectrometry in Food and Flavor Research featuring presentations by Prof. Peterson and Prof. Reineccius as well as by scientists from General Mills and Pepsico.
About the Flavor Research and Education Center
August 2011 by Professors
Devin Peterson and
Gary Reineccius, the Flavor Research and Education Center uses cutting-edge technology and new analytical techniques to address current flavor challenges posed by its partners in the business community. It is the only center of its kind in the U.S.
Center was featured
in a recent article in
Solutions, the online magazine of the
University of Minnesota's College of Food, Agricultural and Natural Resource Sciences.
About Waters Centers of Innovation ProgramWaters Centers of Innovation Program recognizes and supports the efforts of scientists facilitating breakthroughs in health and life science research, food safety, environmental protection, sports medicine and many other areas.
The researchers and research centers previously selected for the Waters Centers of Innovation Program includes:
Professor Ganesh Anand,
National University of Singapore;
Professor David Clemmer,
Indiana University, Bloomington,
Professor David Cowan,
Kings College London;
Dr. Joseph Dalluge,
University of Minnesota;
Professor Marcos Eberlin, University of Campinas,
Prof. Chris Elliott, Queen's University
Belfast, Northern Ireland;
Professor John Engen,
Professor Albert J. Fornace, Jr., Georgetown Lombardi Comprehensive Cancer
Center, Washington, D.C.;
Dr. Frank Gonzalez, National Cancer Institute;
Professor Julie Leary of the
University of California – Davis;
Professor Amit Kumar Mandal, St. John's Research Institute,
Professor Arthur Moseley of
Durham, North Carolina;
Professor Jeremy Nicholson, Imperial College London;
Dr. Devin Peterson,
University of Minnesota;
Dr. Konstantinos Petritis, Translational Genomics Research Institute,
Dr. Ryan Rogers, Future Fuels Institute,
Florida State University;
Professor Pauline Rudd, National Institute for Bioprocessing Research and Training;
Professor Vladimir Shulaev,
University of North Texas;
Professor James Scrivens,
University of Warwick,
Professor Sarah Trimpin,
Wayne State University;
Professor Bert van Bavel, Orebro University, Orebro,
Caroline West and Eric Lesselier,
University of Orleans,
About Waters Corporation ( www.waters.com)
For over 50 years, Waters Corporation (NYSE: WAT) has created business advantages for laboratory-dependent organizations by delivering practical and sustainable innovation to enable significant advancements in such areas as healthcare delivery, environmental management, food safety, and water quality worldwide.