Devin G. Peterson

Devin G. Peterson's research focuses on food flavor and sensory science, investigating the chemical compounds responsible for taste, aroma, and mouthfeel in foods such as pea protein, coffee, hazelnuts, wheat bread, and milk products. The work combines chemical analysis with consumer sensory testing to understand what drives flavor perception and product acceptance, with applications for improving plant-based and other food products. This research could suit students interested in food chemistry, sensory evaluation, and flavor analytics.

Publication output has been steady over the past decade at roughly 5-8 papers per year, with a notable increase to 14 in 2025.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026