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Basic Flavor Systems
This is a page holder for future development. Currently it is not visible. ...
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Off Flavors in Food
This is a page holder for future development. Currently it is not visible. ...
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Flavor Analysis- State of the Art
This is a page holder for future development. Currently it is not visible. ...
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Emulsions, Encapsulation, and Process
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Flavor Applications
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Qing Bin, PhD
https://frec.osu.edu/news/qing-bin-phd
The Flavor Research and Education Center congratulates Qing Bin on graduating with her Doctorate on August 29 th, 2016. Qing’s research provides a basis to understand bitterness development in whole wheat products, including key bitter markers, their ori ...
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Maggie Jilek, PhD
https://frec.osu.edu/news/maggie-jilek-phd
The Flavor Research and Education Center would like to congratulate Maggie Jilek on graduating with her Doctorate on August 30th, 2016. Maggie’s research focused on the development of a solid state NMR platform to study the interactions between flavors a ...
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Short Courses
https://frec.osu.edu/short-courses
FREC Short Courses Since the inception of the Flavor Research and Education Center in 2011, our short courses have been offered annually and have earned a reputation among industry participants in providing a highly valuable training experience. Course t ...
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Mission
Mission The mission of the Flavor Research and Education Center is to bring together academia and industry leaders to discover innovative solutions that address the challenges of the food flavor industry. Core Values Innovation - We believe in pushing bo ...
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Flavor Release
https://frec.osu.edu/research/flavor-release
For flavor to be perceived, it must be released from foods. FREC has the ability to measure flavor release in multiple ways, including analysis of the breath and saliva of human subjects, and an artificial mouth. These capabilities provide an understand ...