Scott Frost

Scott Frost is a Research Assistant Professor in the Department of Biology at Tufts University's School of Arts and Sciences. His research focuses on food chemistry and sensory science, with particular emphasis on coffee brewing optimization, wine chemistry, and flavor analysis in food systems. He employs advanced analytical techniques including gas chromatography-mass spectrometry to study chemical compounds in beverages and food products.

Research interests span food quality assessment, sensory perception mechanisms, and the chemical basis of flavor development. His work bridges chemistry and consumer science to optimize food and beverage production processes.

Publication analysis reveals consistent focus on beverage chemistry, particularly coffee and wine, with methodological innovations in sensory evaluation techniques and chemical characterization. Research demonstrates increasing sophistication in analytical approaches to flavor chemistry over time.

• No scientific awards reported

Active in graduate education and research mentorship within the Biology department. Current research explores flavor chemistry in alternative proteins and meat substitutes.