Michael Qian is Professor of Flavor Chemistry, at Oregon State University. Dr. Qian was elected Fellow of the Agricultural and Food Chemistry Division, American Chemical Society; Chair of the Agricultural and Food Chemistry Division, American Chemical Society (2014); Honor professor-Jiangnan University, School of Bioengineering, China; Honor professor, Northwest A&F University, College of Viticulture and Enology, China. His wine research focuses on wine and grape flavor chemistry to identify and quantify flavor compounds important to wine quality and understand how they change the chemical composition of fruit after winemaking, and during aging. His research interests are flavor chemistry and technology. The research in his lab is focused on aroma and flavor compound identification and characterization; flavor compounds chemical and biochemical generation; flavor retention and deterioration during processing and storage. His current research projects involve flavor chemistry of small fruits; grape and wine, beer; hop, and dairy products. He is interested in solvent less sample preparation technique such as solid phase micro-extraction, solid phase dynamic extraction, stir bar sorptive extraction and instrumental analysis with an emphasis on GC, fast GC, HPLC, GC-MS, GC-MS/olfactometry, and multi-dimensional GC/GC-MS analysis.