Applying Chemistry to Solve Protein Flavoring Issues Presentation

Originally Published: September 8, 2014
Last Updated: September 22, 2020

Despite the draw that proteins bring to food products, taste remains king for commercial success. Favoring protein-based products often proves a daunting task. Starting with the fundamentals of flavoring systems, this presentation provides insights and advice into how to maximize this key sensory attribute of foods and beverages.

Robert J. McGorrin, Ph.D., Department Head & Jacobs-Root Professor, Food Science & Technology, Oregon State University speaking on “Applying Chemistry to Solve Protein Flavoring Issues”at the 2014 Protein Trends & Technologies Seminar.

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