Dr. MaryAnne Drake is a William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University where she conducts research on the flavor and flavor chemistry of foods. Her research is focused on understanding how processing steps influence flavor and consumer perception. MaryAnne is an IFT Fellow and an ADSA Fellow. MaryAnne is the Past President of the American Dairy Science Association, the Director of the NCSU Sensory Service Center and the Director of the Southeast Dairy Foods Research Center.