Instructors
Robert McGorrin, PhD, CFS is Professor of Food Science & Technology at Oregon State University. From 2000-18 he served as Department Head of Food Science and 2006-07 he was Interim Superintendent of OSU’s Food Innovation Center. Dr. McGorrin teaches courses in Flavor Chemistry, Food Chemistry, and Dairy Processing. Among his publications in flavor chemistry, he has co-edited four books on Flavor-Food interactions, Dairy Flavor chemistry, and Thermally Generated Flavors and Aromas.
Dolf DeRovira is a Flavor Chemist and President of Flavor Dynamics, Inc. He holds a joint patent with the Monell Institute in Philadelphia, Pennsylvania, and has taught courses on Flavor Descriptive Nomenclature, Sensory Evaluation and Flavor Technology throughout the world. He has taught courses in culinary arts at The Culinary Institute of America, and University of Arkansas. He is Past President of the Society of Flavor Chemists and the Chemical Sources Association. He is currently vice-chairman of Membership services Committee for FEMA and current board member of NAFFS.
Frank Vollaro has been in the flavor and fragrance industry for 48
years, with the last 28 with Comax Flavors. As Director of
Analytical Labs at Comax Flavors, Mr. Vollaro directed the QC
and Research Functions, using GC and GC/MS in the analysis of
flavorings, food products that contain flavorings and their related
raw materials. He has been an active IFT member since 1990;
belonging to the Long Island Section and has served as Chairman,
Secretary and Publicity Chair. I am currently on the Executive
Board of LIIFT.
Stephen Wolf, CFS, is the Senior Director Technology &
Compliance at Robertet Flavors has over thirty-five years of
product development experience. He has spent over twenty years
at Robertet working with clients to develop and improve the flavor
characteristics of their products. This includes a large variety of
products from beverage and confections to dairy and
pharmaceuticals. The spectrum of beverages includes everything
from alcohol and carbonated to ready to drink teas. He also
oversees the development of new delivery systems for active
ingredients.
Gary Reineccius, PhD, is a Professor Emeritus in the Department
of Food Science and Nutrition at the University of Minnesota. He
has been actively involved in flavor research for more than 49
years. During this time, he has published over 240 research articles.
Dr. Reineccius has spent sabbatical leaves with Fritzsche Dodge
and Olcott, Nestle, and Robertet S.A. Dr. Reineccius has taught
courses in Food Processing, Food Chemistry, Food Analysis, and
Flavor Chemistry and Technology. He has written a college
textbook on food flavors which combined both flavor chemistry
and technology and is the sole author of the "Source Book of
Flavors."
Devin Peterson, PhD, is a Professor in the Department of Food Science and Technology at The Ohio State University. During his tenure at Penn State, in 2004 he received the Presidential Early Career Award for Scientists and Engineers (PECASE). He received the Excellence in Flavor Science Award from the Flavor and Extract Manufacturers Association in 2015 and the IFT Stephen Change Award for Lipid and Flavor Science in 2018. His research efforts focus in the area of flavor chemistry. His program is based on a utility-inspired fundamental research platform with an overarching goal to support development of sustainable, nutritious, and healthy foods with higher product acceptability. He directs the Flavor Research and Education Center (http://frec.osu.edu/) and is the faculty director of the Foods for Health Discovery Theme Initiative.
Cesar Kenaan, PhD is the Senior R&D Manager at Kerry Taste and Nutrition. In his role he oversees Kerry's Savory Flavors Creation group which works closely with customers to create great tasting and clean label flavor solutions. Cesar obtained his BS in Biochemistry from Rockford University in Rockford, IL and his PhD in Chemical Biology from the University of Michigan in Ann Arbor, MI.
Jason Ridgeway is the Sensory & Consumer Science Director of the Technical Innovation Center at McCormick & Company, Inc. Previously at McCormick, Jason served as a Senior Sensory Analyst. Jason has a Bachelor of Science degree in Food Science at Delaware Valley University.
See full Instructor biographies.
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