Jogue Scholarship Winners

Winners of the Jogue Scholarship


Recipients are currently enrolled or accepted into a graduate degree program specifically related to the flavor industry, including but not limited to chemistry, biology, food science, nutrition,  microbiology, engineering, business, or marketing.

  • Jogue Scholarship 2018 winner Vaidhyanathan Anantharamkrishnan

    Research Outline:

    Adding flavorings to high protein foods/beverages will lead to interactions generally reducing overall product acceptance and also the shelf life of the product. Therefore, it is pertinent to understand the protein-flavor interactions to formulate consumer acceptable products. It is generally accepted that the interactions are multifaceted. There has been a lot of research over four decades studying the non-covalent interactions like hydrophobic, hydrophilic interactions between flavor compounds and various proteins but very little work has been done on covalent bonding. This research aims to determine the covalent bonds that are formed between the side chains of food proteins, plant and dairy based, and aroma compounds. The initial approach is to isolate pure peptides that vary in amino acid composition. The reactions is expected to be quite broad considering the diversity of flavorings and the numerous functional groups (side chains) inherent to protein structure. The product that is expected to form is via the Schiff base formation or Michael addition between proteins (e.g. primarily with free amine groups) and flavorings containing carbonyl groups. These reactions will be studied along with the numerous reactions that can occur with the sulfur, acid and alcohol protein side chains. The extent and rate of these chemical reactions will be monitored by MALDI-TOF MS. Then the study hopes to understand the interactions of different flavor molecules under different conditions as the type and rate of interaction vary with functional groups present, protein structure, amino acid composition of the protein, pH, water activity, storage temperature and food composition.


    Vaidhyanathan is currently pursuing his doctorate in Food Science and Technology under Dr. Gary Reineccius at the University of Minnesota. His research topic is “Protein and its interaction with flavors”. His another project is on encapsulation of orange oil by spray drying in different carrier systems to find the optimum conditions at which the flavor will be maximum preserved.

  • Geoff Dubrow, Jogue Scholarship 2017

    Research Outline:

    Fruit spreads are a broadly consumed category of foods, with over one billion dollars in annual sales within the United States. However, due to the high sugar content of traditional jams, diabetic consumers and consumers following calorie-restricted diets are unable to consume these products within the constraints of their diets, leading to stagnant sales. Although sugar-free and low-sugar spreads offer an alternative to traditional spreads for consumers, current products are plagued by flavor defects not present in traditional spreads. These flavor defects lead to low consumer acceptance of sugar-free spreads, making it more likely that calorie-restricted consumers may choose to avoid fruit spreads rather than consume unpalatable product. To improve the consumer acceptance of sugar-free spreads, a fusion of sensory science and small-molecule metabolomics, termed Flavoromics, has been used to understand chemical differences between traditional and sugar-free products which may contribute to these flavor defects. Twenty-three spreads from seven different fruits have been profiled using UPLC/ToF-MS, and models predictive of spread type have been developed and validated. Compounds significantly differing between product types have been isolated, recombined with jams, and analyzed using sensory panels to determine if they have a causal relationship with flavor, and the potential to influence acceptance. Using these techniques, compounds which lower perceived acidity and contribute to a sense of “full” flavor in fruit jams have been discovered. Knowledge of these compounds will allow for producers to tweak raw ingredient selection, fruit breeding strategies, and processing parameters, in order to naturally produce better tasting sugar-free fruit spreads.



    Geoff Dubrow is a PhD candidate in Food Science and Technology under the supervision of Dr. Devin Peterson at the Ohio State University. Geoff’s research focuses on the application of untargeted ‘omics technologies towards understanding flavor and consumer acceptance in fruit spreads.

  • 2016: Mei Song

    My name is Mei Song. I am currently a third year doctoral student from Dr. Elizabeth Tomasino’s lab at Oregon State University. I am a food chemist with over 10 years of study and work training. My broad interest is to investigate the variation and identification of volatile and nonvolatile compounds in different varieties and maturities of strawberries, blueberries and tomatoes by using GC-MS, GC-O and HPLC. My current project is on Analysis of Chiral Monoterpenes in White Wine by HS-SPME-MDGC-MS. I am really interested in flavor chemistry and wine chemistry, and would like to be a researcher in this area in my future career.

  • 2015 – David Potts

    David is currently pursuing a doctorate in food science under the supervision of Dr. Devin Peterson at the University of Minnesota, Twin Cities. His research topic is: “Characterization of the Key Flavor Compounds (Aroma and Taste) Responsible for the Creaminess Perception of Dairy Products.”

  • 2014 – Bethany Hausch

  • 2012 – Ian Ronningen

  • 2011 – Erin Burnside

  • 2010 – Elah Steltzer