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• Robert McGorrin, PhD

Robert McGorrin, PhD

Dr. Robert J. McGorrin is Department Head and Jacobs-Root Professor in the Department of Food Science & Technology at Oregon State University, a position he has held since 2000.  He was also Interim Superintendent of OSU's Food Innovation Center in Portland in 2006-07.

Dr. McGorrin's career spans over 30 years of food research in industry and academia.  At Oregon State University, he has established new Flavor Chemistry, Brewing, and Enology & Viticulture programs in the Department, adding 9 new tenure-track faculty in these respective disciplines.  He implemented a strategic plan to identify program priorities and directions, increase food science majors by 500% over 8 years, raise capital/scholarship funds, and upgrade lab and pilot plant facilities.  He recently helped to establish the Oregon Wine Research Institute and chaired the Search Committee to hire its first Director.

He is a Professional Member of IFT, a past officer of the Functional Foods and Fermented Foods & Beverages Divisions, served as Chair of the IFT Higher Education Review Board (2010-11) and the Council of Food Science Administrators (2009).  He participates on the Certified Food Scientist Implementation Group (2011-12) and is a past Councilor of the Oregon Section.

Dr. McGorrin is a native of Chicago.  Prior to academia he worked for Kraft Foods Research & Development in Glenview, IL for 19 years, and for Quaker Oats R&D in Barrington IL for 4 years. His research interests include flavor chemistry and identification of key aroma compounds in food products, with a focus on understanding the interactions among flavors, food components, and packaging materials. Prof. McGorrin has co-edited four books on Flavor-Food interactions, Dairy Flavor chemistry, and Thermally Generated Flavors and Aromas.   

At Kraft, he conducted research on ingredient and flavor problem solving, development of lowfat and fat-free flavor systems for new product launches in Breyers and Sealtest ice cream, Kraft and Miracle Whip salad dressing, Singles processed cheese, cheddar cheese, and Philadelphia and Breakstone cultured dairy product categories. 

At Quaker Oats, he conducted exploratory studies on oat flavor chemistry leading to flavor optimizations for ready-to-eat cereals (Life, Cap'n Crunch).  During that time, he co-authored the first comprehensive identifications of key flavor compounds in oats.  This work served as the foundation for later studies by cereal flavor researchers.

What do you feel you can contribute to the growth and advancement of IFT?
I can contribute over 12 years of leadership experience as a food science department head at a land-grant university plus 14 years R&D management at Kraft.  Both have provided me a broad perspective and basis for identifying new opportunities for IFT to become recognized as an integral partner to academia and the food industry.  My extensive experience in strategic planning and program delivery will help develop and refine IFT's Strategic Plan.  I can identify opportunities for increased engagement of food scientists across the ever broadening spectrum of food technology.  Finally, the most important task facing our profession is convincing our stakeholders of the important role for food technologists in maintaining and improving the food supply.

What are the three most important strategic issues facing the profession and the industry that align with IFT's goals and how would you address these as a member of the Board of Directors?
Lack of scientific vocations
The three most important strategic issues facing the food science profession include: 
1) Active professional involvement in organizations such as IFT.  Competing demands for job and family/social life serve as pressures to prevent younger professionals from being professionally involved.  My participation as a Board member would be to communicate the value that professional society activities provide, via networking, job enrichment, and professional contacts.

2) Globalization and need to broaden professional contacts across cultural boundaries.  The food science profession is expanding globally, and there is a need to encompass broader diversity of scientific thought, as well as cultural opportunities that expand food product development.  I have been involved in international cultural and scientific exchanges to China and Taiwan that have provided me with a perspective of food safety needs.  I have also been involved in the approval of university programs, and have unique perspectives on how to certify the training of future generations of food scientists -- both locally and internationally

3) Research funding and innovation.  Federal funding is being curtailed across all areas of scientific research, and food security is emerging as the problem of the 21st century.  With the expected global population growth to 9 billion people by 2050 will come new challenges to provide a sufficient and safe supply of food.   From my research background and experience, I can help champion the need for additional research funding to foster new technology development and innovations to meet these critical global emerging needs.

Why do you want to serve on the Board of Directors and how has your work and volunteer experiences prepared you to be a strategic board member?
My job experiences in academia and with two food industry Fortune-100 companies have provided me with a unique perspective of the food science profession.   With this viewpoint, I am working to better prepare future food and fermentation science graduates for the needs and opportunities in the food industry.  At the same time, I have become more aware of the professional needs of IFT members with my increased involvement in local, divisional, and national governance activities of IFT.  I believe that I can build bridges with these various sectors of IFT membership to offer input and advice to the Board of Directors to make strategic decisions for the future benefit of all IFT members.

What defines a successful board and how would you contribute?
Clearly, the Board must have the ability to work with a variety of professionals across the breadth of the IFT Organization - in the industrial, academic, and regulatory sectors.  The Board needs to be receptive to different viewpoints and represent the various interests across IFT.  I have developed skills as a facilitator and the ability to represent all points of view to arrive at a consensus outcome.  Occasionally conflicts emerge as part of the process, but the ability to address them and move forward often provides a superior product or solution.  I can contribute these skills and perspectives.

Formal Education 
University of Illinois, Urbana-Champaign: PhD, Organic/Medicinal Chemistry, 1980
University of Illinois, Urbana-Champaign: MS, Organic/Medicinal Chemistry, 1976
Northwestern University: BA, Chemistry, 1973

Career History

Leadership Experience

Professional and Community Recognition

• E. R. Jackman Fellow, College of Agricultural Sciences, Oregon State University (2007)
• Agricultural & Food Chemistry Division-ACS, "700 Club" Book Award (2000)
• Agricultural & Food Chemistry Division-ACS, Distinguished Service Award (1999)
• Kraft Foods ABCD (Above and Beyond the Call of Duty) Award (1999)
• Agricultural & Food Chemistry Division-ACS, "700 Club” Book Award (1997)
• American Chemical Society Outstanding Division Performance Award (1995)
• Kraft Foods ABCD (Above and Beyond the Call of Duty) Award (1995)
• Kraft Foods TQ (Total Quality) Guiding Principle Award (1994)
• Kraft Food Ingredients Special Commendation Award (1994)
• Kraft Foods Director's Award of Excellence (1993)
• Kraft Foods Director's Award of Excellence (1992)