Gary Reineccius is a Professor and the Department past Head of the Department of Food Science & Nutrition at the University of Minnesota. He has been actively involved in flavor research for more than 42 years. During this time he has published over 230 research articles. Dr. Reineccius has spent sabbatical leaves with Fritzsche Dodge and Olcott (New York City, flavor creation and production), Nestle (Switzerland, process flavors) and Robertet S.A. (France, taste modifiers and manufacturing). Gary has taught courses in chemical and instrumental analysis of foods, food chemistry, food processing, and flavor chemistry and technology. He has written, edited, and contributed to a number of books on food flavors. He is an honorary member of the Society of Flavor Chemists. He has been granted the Palmer Award for his contribution to chromatography by the Minnesota Chromatography Forum. He has received the Distinguished Achievement and Service in Agricultural and Food Chemistry Award and become a Fellow by the American Chemical Society. He has been presented the Stephen S. Chang Award by the Institute of Food Technologists. Most recently, FEMA (Flavor Extract Manufacturers Association) has given him their most coveted award for lifetime contributions to the flavor industry. And, he also is a recipient of IFT’s Chicago Section 2015 Tanner Award. He often speaks at public schools and other groups. His favorite lay topics are chocolate (he spent 3 years researching chocolate flavor for his Ph.D. thesis) and the chemistry of gourmet cooking. From a professional standpoint, his favorite topic is flavor encapsulation. He has been actively engaged in research in this area since 1964.