Dr. Lingyan Kong of Human Nutrition was recently awarded a $425,000 grant from the US Department of Agriculture to study flavor in foods.
Flavor, the sensory impression of food, is determined primarily by the chemical senses of smell and taste. Flavor stability and release behavior are significant quality and acceptability factors for food, but they are difficult to control.
To find innovative solutions to the challenges of food flavor use, Kong is developing a composition to modulate flavor encapsulation and release as novel food ingredients.
Click HERE to read more about Dr. Kong's fascinating research.