But don’t expect to take a tour of a flavor and fragrances factory. Those companies carefully guard their secret ingredients unless you do the following. First, you will need a degree in organic ...

Arielle Johnson, Ph.D. ’14, is an established food scientist, advising restaurants and food manufacturers internationally. (Courtesy photo) Arielle Johnson, Ph.D. ’14, knew she wanted to study food ...

Food chemistry encompasses everything from agricultural raw materials to consumer end-use products. Food scientists often talk about their work as an art form. In the flavor industry, training is ...

“Well what’s on your monitor is the molecule behind the flavor of lemongrass,” she replied. Johnson has a PhD in the chemistry of flavor. If she were a different person, she would make ...

Yum! Eventually most of the sweetener and flavoring slide down your throat with your saliva and the great taste becomes a memory. Gum base does not dissolve in saliva. This is why you lose the flavor, ...

the team has also created a database that can be used in the future to predict flavor development during cheese ripening. The ...