Terry Edward Acree

Terry Edward Acree is a Professor of Food Science at Cornell University's College of Agriculture and Life Sciences (CALS). His research focuses on understanding how chemical stimuli are translated into sensory perceptions, particularly odor and taste. He developed the CharmAnalysis gas chromatography-olfactometry (GCO) bio-assay and the Sniff Olfactometer (SO) to study odorant mixtures and their temporal effects on perception.

• Education: PhD in Food Science (Cornell, 1968), MS (Cornell, 1965), BA (UC Berkeley, 1963), AAS (Contra Costa Junior College, 1961)

Research interests include odor image formation, genetic diversity's impact on perception, and the application of sensory science to improve food quality and consumer choice. His work bridges neuroscience, chemistry, and culinary arts to enhance flavor understanding.

Awards: Honorary Member of the Society of Flavor Chemists (2010).

Teaching: Courses include Principles of Food Science (FDSC 6010) and Graduate Internship in Food Science (FDSC 6960), emphasizing chemical-sensory connections through experiential learning.

Outreach: Provides tools for food producers and consumers to manipulate flavor chemistry and improve product quality.