Professor Sheryl Barringer is the Chair of Food Science and Technology at Ohio State. She holds a B.S. with Highest Honors in Food Science from the U of Illinois and a Ph.D. in Food Science and Nutrition from the U of Minnesota, where she was a USDA National Needs Fellow. She is an award winning teacher of fruit and vegetable processing, technical problem solving and chocolate science, being honored twice with the CFAES Outstanding Teaching Award in 2001 and 2005. Barringer is the Associate Editor for the Foods & Food Ingredients Journal of Japan and a member of key food professional organizations. Her outstanding research program in flavor volatiles, coatings, snack foods and fruit and vegetable processing earned several accolades including the 1997 OARDC Outstanding Research Award and the IFT 2004 Samuel Cate Prescott award. She is an elected Fellow of IFT based on her exemplary career.