Gary Reineccius, PhD

Dr. Reineccius is a 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.  Another major accomplishment is the characterization of flavors in dairy products, primarily cheese and butter.  His current research interests include the development of innovative means to better chemically characterize the flavor of foods.

He has authored and co-authored over 230 books and publications, and he is the recipient of a long list of Honors and Awards, including an Honorary Membership of The Society of Flavor Chemists.

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