Gary Reineccius, PhD

Dr. Reineccius is an Emeritus Professor in the Department of Food Science and Nutrition at the University of Minnesota.  He received his BS and MS from the University of Minnesota and his PhD from Pennsylvania State University.

He may be best known in our industry for his work on flavor encapsulation, defining practical formulations, processes and conditions. His current research interests focus on flavor issues with plant proteins, i.e. managing the inherent off flavors that accompany most plant protein isolates and obtaining a desirable flavor initially and over shelf-life in products containing enhanced protein levels or novel protein sources – how do we manage this challenge?

He has authored and co-authored over 250 books and publications. He is the recipient of a long list of Honors and Awards, including an Honorary Membership of The Society of Flavor Chemists in April 1987.

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