Flavour encapsulation & covalent interactions with food proteins - Gary Reineccius
Thursday 25 March 2021, 18:30 - 19:30
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Location Online (Zoom)



Professor Gary Reineccius of the University of Minnesota Flavour encapsulation & covalent interactions with food proteins

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

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).

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.

Events Diary

29 Apr 50th Annual General Meeting
20 May Lecture - TBA