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 of foods.
MaryAnne has published more than 245 peer-reviewed manuscripts and given more than 300 invited industry presentations. She is the Past President of the American Dairy Science Association, the Director of the Southeast Dairy Foods Research Center and the Director of the NC State Sensory Services Center. MaryAnne is an ADSA and IFT Fellow.