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FEMA’s science advisor, Timothy Adams, introduced Ho to Symposium attendees. “This means a lot to me,” Ho said during his presentation. “Because it means I was recognized by the flavor industry, and my work is important for the flavor industry.”
Ho has devoted his career to flavor science as a professor at Rutgers University. Since the 1970s, he has been recognized domestically and internationally for his work in furthering our understanding of the chemical reactions between amino acids, peptides and proteins with simple carbohydrates known as the Maillard reactions. He has written more than 140 book chapters and more than 200 publications in scientific journals, many of which are related to the chemistry of flavors and the mechanisms by which they form (to view Ho's interview, visit FEMA's YouTube channel or click here).
The Excellence in Flavor Science Award was established in 2006 and recognizes a globally respected researcher from academia or industry who has shown a clear dedication to advancing flavor science through original, peer-reviewed research. Previous winners of the FEMA Excellence in Flavor Science Award include Terry E. Acree of Cornell University, Gary Beauchamp of Monell Chemical Senses Center and Peter Schieberle, a professor at Technical University of Munich, Germany.