BSF 50th Anniversary - Prof. Gary Reineccius - Spray Drying Flavourings - overview & recent advances
Thursday 12 November 2020, 18:30
Contact This email address is being protected from spambots. You need JavaScript enabled to view it.
Location Online (Zoom)

We are very honoured to announce our second speaker of the BSF 50th anniversary lecture series!

Gary Reineccius, Professor at the University of Minnesota has been a flavour research scientist for more than 42 years and published over 230 research papers. He is an honorary member of the Society of Flavour Chemists and among his many awards, he has received the Distinguished Achievement for Service in Agricultural and Food Chemistry. His book Flavor Chemistry is akin to a ‘holy scripture’ for many in the flavour industry.

On the 12th November at 6.30 pm we will leave the stage to
Prof. Gary Reineccius for his lecture on:

Spray drying – overview and recent advances

The free event is open to all BSF members. You will be asked to confirm you have a fully paid-up subscription, and to provide your membership number. Once, you have registered, you will receive an e-ticket to access the event online. If you are not yet a BSF member, you can still register for a £20 non-member ticket (or £5 for students).

We are looking forward to seeing you for the next lecture on the 12th November!

Professor Gary Reineccius

Gary Reineccius is a Professor and interim 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 fe

  • 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.