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Flavor Science
"Deborah provided a focused literature search, which encompassed project expert input, and subsequently developed a flavor analysis proposal with a greatly expanded scope over prior testing.  She skillfully blended existing project elements of raw product analytical characteristics, chemical reaction, sensory, and consumer research with GCO and GC/MS analysis.  The resulting multivariate analysis results included identification of key flavor compounds which drive consumer preferences.  Individual regression analysis of key compounds brought new capability for screening and predictive capabilities of new raw product selection.  Deborah’s end of project presentation to team members and management was a well documented and actionable approach to flavor description and definition.  It was both a learning experience for our project team and a pleasure to collaborate with Deborah."
Mr. Bob Lamm
Process Solutions LLC
"Deborah is a very goal oriented person. She understands the problems, analyzes them in depth utilizing her great deal of expertise in food and flavor Science, and goes right to the heart of the problem to find a solution. With prolific publications and presentations to her credit, she is one of the few experts in food and particularly flavor science. I had retained her expertise to help solve some tough flavor related problems. She completed the assignment on time and with glorious colors! With her great personality and work ethics, she helped train some junior scientists as well, which was over and above our expectations and contract. It is my pleasure to recommend Deborah as a consultant or an employee for Food Science in general and Flavor Science in particular. I would hire her again in a minute!" Top qualities: Great Results, Good Value, High Integrity.
Dr. Nayan Trivedi,
Formerly Vice President of R&D
AFB International
"Deborah is a well internationally recognized expert in the field of flavour chemistry and flavour release. She is an excellent project manager and team player. It was a real pleasure to have Deborah in my Group."
Dr. Laurent Fay
Department Head Lausanne, Switzerland
Nestlé Research Center
"I have known Deborah Roberts since 1991, when we were at Cornell University as Ph.D. students at the same time. I can vouch for her character and excellent reputation in the flavor chemistry field. She had a strong research position with Nestle for many years where she built a name for herself by publications, presentations, and interactions with industry and academia. As a consultant, she has had major projects with large food companies, helping them to fill the gap in flavor science knowledge for their products. I fully recommend Deborah for consulting assignments, in the food/flavor science areas." 
Dr. Ricky Singh
Senior Director, Innovation 
ConAgra Foods

"Deborah worked on projects involving material screening and flavor component identification. She worked both collaboratively and independently to achieve her results. Her interactions were consistently thoughtful and positive." Top qualities: Great Results, Personable, Expert.

Patrick Moeller, Ph.D.
Vice President, Senior Fellow
AFB International


"Dr. Roberts has broad and deep knowledge of flavor molecular chemistry, flavor release mechanicms and analytical methods for evaluation. Her industrial experience also allows her to solve practical, real-world flavor release problems. Dr. Roberts has strong working knowledge of the technical literature in her field of expertise, as well as adjacent sciences (analytical chemistry, physical chemistry, consumer science). Dr. Roberts also consistently displays high levels of professionalism and personal integrity as a researcher and consultant." Top qualities: Personable, Expert, High Integrity

Dr. Thomas Trezza
Research Manager

Frito Lay, Inc.

Flavor Science  | Los Angeles, CA

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