|  | | Gary Reineccius
Gary Reineccius is a professor in the Department of Food Science and Nutrition, where he teaches courses in food processing, food chemistry, food analysis, and flavor chemistry and technology. He often speaks at public schools and other groups. His favorite speaking topics include chocolate and the chemistry of gourmet cooking.
Actively involved in flavor research for more than 37 years, he has published more than 200 research articles. Reineccius has spent sabbatical leaves with Fritzsche Dodge and Olcott (New York, flavor creation and production), Nestle (Switzerland, reaction flavors) and Robertet S.A. (France, taste modifiers and manufacturing). Gary is an honorary member of the Society of Flavor Chemists and has been honored with numerous top awards in the flavor industry.
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