The FEMA Excellence in Flavor Science Award is not an annual award; rather, it is bestowed only when a deserving individual has demonstrated outstanding dedication to the advancement of flavor science through original research and publication in peer-reviewed journals. In addition, a FEMA Excellence in Science Award winner must be a globally recognized researcher and a highly-acclaimed leader in the field.
Dr. T.V. John (Thumplasseril John in patents) is the Founder and Chief Scientific Officer of Ixora Scientific, a San Diego–based biotechnology startup dedicated to taste modulation research.
Dr. John began his career with Bush Boake Allen India as Manager of Natural Products and Biotechnology Research, later moving to Bush Boake Allen in the United States and then to International Flavors & Fragrances (IFF), where he retired in 2020 as Senior Director of Natural Products and Taste Modulation Research.
Over his more than 30-year career, Dr. John has become a global leader in flavor innovation. His pioneering work has resulted in the development of approximately 85 natural flavor ingredients and more than 35 patents. His innovations span modulation of major flavor types such as vanilla, chocolate, coffee, and citrus, as well as sensory effects such as cooling, tingling, and spiciness. His research has also focused on the development of carbonation, alcoholic, and meaty taste modulators, enhancement of umami and kokumi perception, and creation of modulators that address a wide range of functionalities. These innovations enable healthier and more sustainable products without compromising taste.
FEMA is honored to award Dr. John the 2025 FEMA Excellence in Flavor Science Award.
Past Award Winners
- 2024: Dr. Gerhard E. Krammer, Senior Vice President, Symrise AG
- 2023: Dr. Eric Frérot, Science & Research, dsm-firmenich
- 2022: Michael C. Qian, Ph.D., Department of Food Science and Technology, Oregon State University
- 2021: Keith Cadwallader, Ph.D., Professor, Department of Food Science & Human Nutrition, University of Illinois at Urbana Champaign
- 2020: Dr. Peter Winterhalter, Institute of Food Chemistry, Technische Universität Braunschweig
- 2019: Dr. Holger Zorn, Justus Liebig University, Giessen, Germany
- 2018: Thomas Hofmann, Ph.D., Leibniz-Institute for Food Systems Biology, Technical University of Munich
- 2017: Gregory L. Yep, Ph.D., International Flavors & Fragrances, Inc.
- 2016: Veronika Somoza, Ph.D., University of Vienna
- 2015: Devin G. Peterson, Ph.D., Flavor Research and Education Center, The University of Minnesota
- 2014: Wolfgang Meyerhof, Ph.D., German Institute of Human Nutrition Potsdam-Rehbruecke, University of Potsdam
- 2013: Bob Eilerman, Ph.D., Givaudan | Video
- 2012: Chi-Tang Ho, Ph.D., Rutgers University | Video
- 2011: Terry E. Acree, Ph.D., Cornell University | Video
- 2009: Gary Beauchamp, Ph.D., Monell Chemical Senses Center
- 2008: Professor Peter Schieberle, Ph.D., Technical University of Munich
- 2007: Regula Naef, Firmenich, Switzerland
- 2006: Gary Reineccius, Ph.D., The University of Minnesota