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.

Gerhard Krammer, Ph.D, Symrise AG

Coming from an analytical and food chemistry background, Dr. Gerhard E. Krammer is a pioneering leader in flavor science, regarded globally for his cutting-edge research. Dr. Krammer has long been interested in applying new tools to identify novel flavor molecules. As Senior Vice President of Research and Technology and Regulatory and Formula Management at Symrise, Dr. Krammer’s outstanding scientific work has resulted in the identification of bitter masking solutions based on natural extracts and molecules, among other achievements. Before joining Symrise in 2003, Dr. Krammer also conducted significant research in flavor development at Haarmann & Reimer, the U.S. Department of Agriculture, and the German government, where he developed an exceptional knowledge of global industry regulations. Having obtained applications for over 70 patent families and authorship of over 100 peer-reviewed scientific publications, Dr. Krammer’s outstanding contributions have been pivotal to advancing flavor science. FEMA is honored to award Dr. Gerhard Krammer the 2024 FEMA Excellence in Flavor Science Award.

Past Award Winners

  • 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