Keith Cadwallader

2016 Clean Label Conference

Previous speaker at the  2015 Protein Trends & Technologies Seminar

 

Keith-CadwalladerPresentation: The Chemistry and Application of Natural Flavorings

Speaker: Keith R. Cadwallader, Ph.D., Department of Food Science and Human Nutrition, University of Illinois

Dr. Keith R. Cadwallader received his B.S. degree from the University of Georgia, and his M.S. and PhD. degrees from the University of Florida.  He worked as assistant professor at Louisiana State University, as assistant/associate professor at Mississippi State University and then joined the faculty of the University of Illinois, College of Agricultural, Consumer and Environmental Sciences in 1999.  He currently holds the rank of professor of food chemistry within the Department of Food Science and Human Nutrition.

Keith is a leading national and international researcher and scholar in the field of flavor science.  Through his research and teaching he has made both fundamental and applied contributions to our current understanding of flavor chemistry and analysis.  He was awarded the prestigious 2007 Stephen S. Chang Award for Excellence in Lipid or Flavor Science from the Institute of Food Technologist.  In 2010, he was elected Fellow in the Agricultural and Food Chemistry Division of the American Chemical Society in recognition of his scientific contributions to the field of agricultural and food chemistry, specifically in the area of flavor science.

Keith’s research involves the study of food flavor as it relates to overall food quality. Specific interests include: food flavor chemistry and analysis, occurrence and mechanisms of flavor formation in foods, technology for production of food flavors, and physical chemistry of food matrix-flavor binding, release and interactions. He has co-edited five books and published over 50 refereed book chapters and over 90 refereed journal articles in the area of food flavor chemistry and analysis.  His research has been published in the highest impact journals in the field of flavor chemistry, including the Journal of Agricultural and Food Chemistry, Journal of Food Science, Analytical Chemistry, Journal of Sensory Studies, Journal of the American Oil Chemists Society, Cereal Chemistry, Journal of Dairy Science and the Flavour and Fragrance Journal.

In addition, Dr. Cadwallader has presented over 50 invited symposium papers and over 100 scientific papers at national and international scientific meetings.  He currently serves on the editorial board of the Flavour and Fragrance Journal and is an associate editor of the Journal of Food Science.

Contact Information:
1302 W. Pennsylvania Ave., Urbana, IL 61801
217-333-5803
cadwlldr@illinois.edu.

 

2016 Clean Label Conference

Title: The Chemistry and Application of Natural Flavorings

The taste and aroma of a food plays a crucial role in the perception of its quality. Even as many consumers shy away from products with the word “artificial” on their ingredient lists, the expectation remains that “clean label” foods and beverages will continue to possess desirable sensory properties. This presentation looks at some of the sources, basic chemistry, food matrix interactions and impact of processing on flavorings categorized as natural. A better understanding of these facets of flavoring use leads to more effective and efficient use natural flavoring compounds.

2015 Protein Trends & Technologies Seminar
Technology Program: Formulating with Proteins

Title: Flavor Challenges and Solutions for High Protein Functional Foods and Beverages
Off-flavors limit the consumer acceptability of high protein-containing functional foods and beverages. Bitterness, astringency and off-odors often accompany the proteins used in their formulation. Furthermore, proteins can selectively bind added flavorings, leading to flavor fade or to imbalanced flavor. This presentation will focus on off-flavors and flavor binding interactions that occur in protein-rich functional foods and beverages. Special attention will be given to how this problem may be overcome by use of masking and taste blocking agents, tailored flavorings, and other strategies designed to reduce and/or complement the inherent flavors of these products, thus resulting in a finished product with an acceptable flavor profile.

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