Keith Cadwallader is professor of food chemistry in the Department of Food Science and Human Nutrition and College of Agricultural, Consumer and Environmental Sciences (ACES) at the University of Illinois at Urbana-Champaign. His main research areas are: 1) identification and characterization of key flavor (aroma) compounds, 2) determination of the interaction of flavor compounds with food matrix components and 3) development of methods to stabilize labile potent flavor compounds. In recognition of his work in the field of flavor science, he received the 2007 Stephen S. Chang Award for Excellence in Lipid or Flavor Science (Institute of Food Technologists) and the 2021 FEMA Excellence in Flavor Science Award (Flavor & Extract Manufacturers Association of the United States). In 2010, he was elected Fellow of the Agricultural and Food Chemistry Division (American Chemical Society). He was awarded the University of Illinois 2016 College ACES Senior Faculty Award for Excellence in Research and the 2017 College of ACES Paul A. Funk Recognition Award, which is the College’s highest honor presented to faculty for outstanding achievement and major contributions to the betterment of agriculture, natural resources and human systems. Dr. Cadwallader was elected as 2020 Fellow of the Institute of Food Technologists and 2021 Fellow of the American Chemical Society.

Academia panelist biography - Keith Cadwallader, University of Illinois

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