Reineccius is an author, professor, and researcher in flavor chemistry and technology. He earned  B.S. and M.S. degrees from the University of Minnesota and a Ph.D. from Pennsylvania State University. He has been a member of the food science faculty for 37 years with a publishing record of over 200 research papers. He's spent sabbatical leaves conducting basic flavor research at Robertet Inc., Fritzsche Dodge and Olcott, and Nestle Inc.

His achievements have been widely recognized. Honors include the F.E.M.A. Excellence in Science Award (first recipient), the Distinguished Achievement and Service in Agricultural and Food Chemistry Award from the American Chemical Society, Palmer Award for outstanding contribution to chromatography, and the Stephen S. Chang Award by the Institute of Food Technologists. In addition to his international speaking engagements, Reinecccius' teaching responsibilities have included food processing, flavor technology and flavor chemistry and Extension short courses. His favorite lay topics are chocolate (his Ph.D. thesis) and the chemistry of gourmet cooking.