MaryAnne Drake

2020 Sweetener Systems Conference

Part 1 of the 2020 Super Summit

Past presenter at:  2016 Protein Trends & Technologies Seminar
Technology Program: Formulating with Proteins


MaryAnne Drake, professor, NCSUPresentation: Sugar in Dairy Foods: Its Role, Replacement & Impact on Sensory Attributes

Speaker: ‎MaryAnne Drake, Ph.D., Sensory Analysis and Flavor Chemistry, William Neal Reynolds Distinguished Professor, North Carolina State University

MaryAnne Drake, Ph.D., is an internationally recognized expert in dairy flavor. She has been at North Carolina State University’ since 2001 where currently is Director of its Sensory Service Center. Previously she was Assistant Professor of dairy foods and dairy microbiology, Mississippi State University, Department of Food Science and Technology.

Research in her laboratory concentrates on sensory analysis and flavor chemistry with the sensory analysis research primarily focusing on dairy products and how flavor varies with processing and storage and how this relates to consumer perception. Qualitative market research, descriptive analysis, consumer testing, and preference mapping are all used. Instrumental flavor analysis techniques including gas chromatography / olfactometry and gas chromatography/mass spectroscopy are also used to relate sensory properties to the chemical components of foods.  Fundamental research on methods development is conducted as well as application of these techniques to solve industrially relevant problems.

Just a small sampling of MaryAnne’s activities include Director, Southeast Dairy Foods Research Center (2014 to present), Senior Editor Journal of Dairy Science (2013-2015), FASS Board of Directors (2010), IFT’s Sensory Evaluation Division, Chair (2005), Vice Chair, ADSA Dairy Foods Division Program Committee (2002) and National Technical Advisory Committee review board, Dairy Management Inc (1998).

Professional memberships include the Institute of Food Technologists (IFT), International Association for Food Protection (IAFP), American Society for Microbiology (ASM), American Dairy Science Association (ADSA) and American Cheese Society (ACS).

MaryAnne has well over a dozen honors and awards include the 2013 IFT Research and Development Award, 2012 ADSA IDF Dairy Processing Award, 2012 William Neal Reynolds Professor, 2005 IFT Samuel Cate Prescott Award, 2003 ADSA Foundation Scholar Dairy Foods Award, 1998 and 1999 Grantsmanship Award Mississippi Agricultural and Forestry Experiment Station and 1995 IFT Kraft Fellowship.

MaryAnne has authored or co-authored nearly 100 articles in peer reviewed journals on flavor, proteins, sensory science and consumer preferences.

She has a B.S. from Central Washington University, and a MSc and Ph.D. from Washington State University, Pullman

Department of Food Science
Box 7624
North Carolina State University
Raleigh, NC 27695

(919) 513-4598
mdrake@ncsu.edu

2020 Sweetener Systems Conference

Sugar in Dairy Foods: Its Role, Replacement & Impact on Sensory Attributes

Sugar influences viscosity and other texture properties, color, taste and flavor of sweetened dairy products. While natural, label-friendly high-potency sweeteners have received much attention, the taste of synthetic alternatives is still often preferred by consumers. The perception of sweetness is not only influenced by sweetener ingredients, but by the properties of food matrices such as level of fat and texture. Statistical results from consumer tests, qualitative market research and preference mapping will be presented. Additionally, the role of sugar and alternative sweeteners in sugar reduced in ice cream and flavored milk among other beverages will be discussed. New research on yogurts and protein bars will be provided.

2016 Protein Trends & Technologies Seminar
Technology Program: Formulating with Proteins

Flavors & Proteins – Understanding Component Interactions & the Impact of Processing

High protein products such as bars, beverages, dairy products, among many others, have a reputation for being healthful but also possessing a high price and not necessarily a great flavor. Protein addition can create sensory problems such as bitterness and astringency that reduce consumer appeal. Additionally, simply adding flavors can be more expensive than needed when component interactions are not well understood. This presentation will improve the likelihood of a product’s success by suggesting tools and tactics in working with flavors. Flavor chemistry, sensory physiology, other formula components and processing all play a role.

 


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