The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration

Dr. Barry K. Lavine is a Professor of Chemistry at Oklahoma State University in Stillwater, OK. He has published more than 100 papers in chemometrics and is on the editorial board of several journals including the Journal of Chemometrics and the Microchemical Journal. Dr. Lavine's laboratory is a leader in the field of evolutionary computations, and the application of pattern recognition methods to the forensic examination of automotive paints using infrared andRaman imaging techniques.Brian Guthrie currently performs research to understand the chemical and physical origins of human sensations during the oral processing of food. He has worked in the food and ingredients industries with responsibilities spanning from knowledge building, utilizing fundamental science, to formulation and product development. Brian has also worked extensively in food sensory science.Jonathan Beauchamp is a physicist (MSci, University College London, U.K., 2002) with expertise in the detection of volatile organic compounds (VOCs) and proton-transfer-reaction mass spectrometry (PTR-MS). After completing his PhD in environmental physics (University of Innsbruck, Austria, 2005), Beauchamp worked for a small private company before relocating to Germany in 2008, to joining the Department of Sensory Analytics at Fraunhofer IVV in Freising, where he is currently a researchassociate and deputy head of department.Andrea Buettner studied Food Chemistry and is a Professor of Aroma Research. Her work has demonstrated the importance of the combined effects of the food matrix, physiology and behavior on flavor release and perception. At the University of Erlangen and Fraunhofer IVV, Freising, Dr. Buettner has broadened her research interests to include the field of odorants in the physiological context, with monitoring of uptake, distribution and biotransformation of odorants, as well as furtherphysiological impact in humans.