Gary Reineccius

August 10, 2020
Male speaker at Global Food Forums Event

Gary Reineccius, Ph.D., Professor, Dept. of Food Science & Nutrition, University of Minnesota

2021 Protein Trends & Technologies Seminar

Technical Program: Formulating with Proteins

Previous speaker at the 2017 Protein Trends & Technologies Seminar
and the 2013 Clean Label Conference.

Presentation: New Research: Insights into Flavoring Protein-Enhanced Products

Gary Reineccius is a Professor and past Head of the Department of Food Science & Nutrition at the University of Minnesota. He has been actively involved in flavor research for more than 42 years. During this time he has published over 230 research articles. Dr. Reineccius has spent sabbatical leaves with Fritzsche Dodge and Olcott (New York City, flavor creation and production), Nestle (Switzerland, process flavors) and Robertet S.A. (France, taste modifiers and manufacturing).

Gary has taught courses in chemical and instrumental analysis of foods, food chemistry, food processing, and flavor chemistry and technology. He has written, edited and contributed to a number of books on food flavors.

He is an honorary member of the Society of Flavor Chemists and has been granted the Palmer Award for his contribution to chromatography by the Minnesota Chromatography Forum. He received the Distinguished Achievement and Service in Agricultural and Food Chemistry Award and became a Fellow of the American Chemical Society. He has been presented the Stephen S. Chang Award by the Institute of Food Technologists. Most recently, FEMA (Flavor Extract Manufacturers Association) has given him their most coveted award for lifetime contributions to the flavor industry. And, he also is a recipient of IFT’s Chicago Section 2015 Tanner Award.

He often speaks at public schools and other groups. His favorite lay topics are chocolate (he spent 3 years researching chocolate flavor for his Ph.D. thesis) and the chemistry of gourmet cooking. From a professional standpoint, his favorite topic is flavor encapsulation. He has been actively engaged in research in this area since 1964.

Gary Reineccius, Professor and Head, Dept. of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave. Saint Paul, MN 5510 Email:; Phone: 612 624 3224

About the Dept. of Food Science and Nutrition University of Minnesota

The Department of Food Science and Nutrition began its successful history in 1972 when the Department of Food Science and Industries (as part of the College of Agriculture) merged with the Divisions of Foods and Nutrition and Food Service Administration (then part of the College of Home Economics). Its mission statement is to create and share knowledge to ensure a safe, healthy, and appealing food supply that supports the well-being and prosperity of people and the environment. The Department is affiliated with other research centers within the University of Minnesota and it collaborates with organizations outside the University. Centers and Institutes in which its faculty participates include:

Healthy Foods, Healthy Lives Institute
Midwest Dairy Foods Research Center
National Center for Food Protection and Defense
Sensory Center
Plant Protein Innovation Center

We welcome you to explore all that our department has to offer!

Global Food Forums presentations by Gary Reineccius

2021 Protein Trends & Technologies Seminar: New Research: Insights into Flavoring Protein-Enhanced Products

Protein-enhanced food products bring two unique flavor challenges. First, protein isolates possess inherent off-flavors that are characteristic of their starting material and that also may develop during their preparation. A second challenge is the creation of flavor systems enjoyed by consumers throughout the anticipated product’s shelf life. This presentation first discusses a more strategic approach to solve inherent off flavors. By determining their source and then identifying the problematic compounds, processing methodologies can be designed to remove the offending off notes. For the second challenge, data will be given showing how the many protein side-chains chemically react with major flavoring components used in today’s market. To successfully flavor products, target flavors must be judiciously chosen so they will not react with proteins. Research is now underway to determine what will and won’t react with proteins. The goal is to provide insights into how to create desired shelf-stable flavoring systems for protein-enhanced foods.

2017 Protein Trends & Technologies Seminar: Protein Flavoring Problems: The Whys, Wherefores & Possible Ways Ou​t

From algae to whey, sources of proteins for use in foods and beverages continue to proliferate. Proteins are formulated into products for their nutritional and functional benefits, but final products must also meet consumers’ high expectations for taste. Flavoring any product with higher levels of protein can present unusual difficulties. An added challenge occurs due to the trend towards ​​unfamiliar plant-based proteins. Flavorings are often more heavily relied on to overcome innate plant flavors. This presentation looks at the food chemistry behind protein-flavoring interactions to help explain why “what you put in is not what you’ll get” and suggests tactics to minimize one of the ultimate flavoring challenges.

2013 Clean Label Conference Presentation: Flavorings: Clean and Friendly

The sensory experience on eating is the key to market success. While great health claims may sell the product once, few will continue to purchase the product if it does not satisfy sensory expectations. This presentation first will explore the options in natural flavorings, for example, is the flavoring natural, all natural, or from the named source, and what does each designation mean. Flavoring composition will be linked to the current labeling laws. Emphasis will be on how food formulators can work within these laws to get clean, customer friendly labels. Time will also be devoted to the costs associated with clean labels: nothing is free.