Tonya Schoenfuss and Prof Reineccius are initiating an Encapsulation Research and Education Center. The need for such a center is based on industry trends. For example, the need for clean labels is driving finding natural ingredients or alternative processing techniques to replace traditional food additives. These natural materials tend to be much less stable than the artificial counterparts thereby benefitting from encapsulation. We also find new food components/isolates coming onto the market. Some of these materials offer unique properties for use as encapsulation materials. Overall, there is a need to find new materials or processes to offer better protect and controlled delivery in the food/nutrition area.
American Chemical Society - Outstanding Achievement and Service in Agricultural and Food Chemistry (2 flavor chemists so honored worldwide at time of award; 1992)
Minnesota Chromatography Forum - Palmer Award for outstanding contribution to chromatography. (1992)
Recipient of the Stephen S. Chang Award - IFT (First flavor chemist to receive this award 1994)
Invited plenary lecturer at International Coffee Congress (Kyoto, Japan) (1995)
American Chemical Society Fellow (2004)
Honorary member of the Society of Flavor Chemists
F.E.M.A. Excellence in Science Award. (2006) first recipient. (“The Award was established by F.E.M.A. to recognize eminent scientists with an exceptional track record of discovery in the field of flavor science including chemistry, biotechnology, analytical and delivery.”)