Research in my laboratory is focused on two different areas: sensory analysis and flavor chemistry. Sensory analysis research is primarily focused on dairy products and how flavor varies with processing and storage and how this relates to consumer perception. Qualitative market research, descriptive analysis, consumer testing, and preference mapping are all used. Instrumental flavor analysis techniques, including gas chromatography/olfactometry and gas chromatography/mass spectroscopy, are also used to relate sensory properties to the chemical components of foods. Fundamental research on methods development is conducted as well as the application of these techniques to solve industrially relevant problems.