MaryAnne Drake is a professor in the Department of Food, Bioprocessing and Nutrition Sciences in the Southeast Dairy Foods Research Center at North Carolina State University, where she conducts research on the flavor and flavor chemistry of dairy products and other foods. She focuses on understanding how different steps in food processing influence flavor and consumer perception of foods.
MaryAnne has published more than 270 peer-reviewed manuscripts and given more than 340 industry presentations. She is the past president of the American Dairy Science Association, director of the Sensory Service Center and director of the Southeast Dairy Foods Research Center.
