Dr. MaryAnne Drake is a William Neal Reynolds Distinguished Professor in FBNS and leads the sensory and consumer research working group at the Bezos Center for Sustainable Protein at NC State. Dr. Drake’s research is focused on understanding how processing steps influence flavor and consumer perception. She is an IFT and ADSA Fellow, an AGFD ACS Fellow, and has published more than 360 peer-reviewed manuscripts. She is also a Past President of the American Dairy Science Association and the Director of the NCSU Sensory Service Center.