The Flavor and Extract Manufacturers Association of the United States (FEMA) has presented its 2012 Excellence in Flavor Science Award to Chi-Tang Ho at its 43rd Fall Symposium in Jersey City, N.J. 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.
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 the 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. Ho is a well-known lecturer in the field, serving as a visiting professor at several universities internationally, focusing particularly on reaction flavors and their chemical mechanisms. He is a member of the Institute of Food Technologists.
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 Professor Peter Schieberle of Technical University of Munich, Germany.
