MaryAnne Drake

MaryAnne Drake is the William Neal Reynolds Distinguished Professor of Food Science at North Carolina State University and Director of the Southeast Dairy Foods Research Center. She leads research in sensory analysis and flavor chemistry, focusing on dairy product quality, consumer perception, and industrial applications.

• Education:
• Ph.D. Food Science, Washington State University (1996)
• M.S. Food Science, Washington State University (1992)
• B.S. Biology, Central Washington University (1990)

Her research integrates qualitative market research, descriptive analysis, consumer testing, and advanced instrumental techniques like gas chromatography/olfactometry to link sensory properties with chemical constituents in foods. She develops methodologies and addresses industry challenges in food processing and storage.