Gary Takeoka received a B.S. degree in food science and technology, M.S. degree in food science, and a Ph.D. degree in agricultural and environmental chemistry, from the University of California, Davis, Calif, USA. He trained as a Postdoctoral Fellow at the Nestlé Research Center in Vers-chez-les-Blanc, Lausanne, Switzerland. Dr. Takeoka also served as a Postdoctoral Researcher with Nabisco Brands, Inc., and Planters Lifesavers. He received the Agricultural and Food Chemistry Division (ACS) Fellows Award in 1999. Dr. Takeoka currently works as a Research Chemist in the Processed Foods Research Unit, Western Regional Research Center, Agricultural Research Service, US Department of Agriculture in Albany, Calif, USA. He is the lead scientist of a project engaged in research to develop new value-added foods with enhanced nutritional and sensory properties. His areas of expertise include natural products chemistry, flavor chemistry, and analytical chemistry. His present interests include the effects of processing on food constituents, olive flavor, and olive phenolics.
Biography Updated on 23 October 2013