UNIVERSITY PARK, Pa. – When He Was Submitting His Funding Proposal For Research Into How Bioactive Compounds Called Flavonoids Can Change The Chemical Reactions That Create Specific Flavors In Foods, Devin Peterson Knew He Was Suggesting Significant Research. But He Never Suspected That His Investigation Into Flavors Would Take Him To The White House's Oval Office, Where He'd Shake Hands With The President Of The United States.

Peterson, an assistant professor of food science in Penn State's College of Agricultural Sciences, is a recipient of the 2004 Presidential Early Career Award for Scientists and Engineers, which is presented by the White House Office of Science and Technology Policy as the nation's highest recognition of scientific professionals at the start of their independent research careers.

One of 58 researchers honored, Peterson was nominated for the award by representatives of the U.S. Department of Agriculture. Award recipients are nominated by eight federal departments and agencies as scientists and engineers whose work shows exceptional promise for leadership at the frontiers of scientific knowledge during the 21st century. In addition to the presidential commendation, award winners receive a commitment for up to five years of funding to further their research.

"Dr. Peterson typifies the kind of young professor who can lead us as we continue to move forward in our generation of new knowledge needed to sustain our advances in ensuring the security of our food supply, as well as educating the next generation of future leaders," says Robert Steele, dean of Penn State's College of Agricultural Sciences. "We are extremely pleased to see him get this well-deserved recognition."

Peterson was nominated on the strength of his completed research and of a funding proposal that he submitted to the USDA's National Research Initiative (NRI) to investigate the "understanding of how specific bioactive flavonoids alter the chemical pathways responsible for Maillard-type reactions important for flavor generation in food products and commodities, and for teaching and outreach to both the scientific and lay communities," according to a statement from the White House Office of Science, Technology and Policy. The proposal was deemed outstanding by the NRI, and that agency's nomination topped hundred of others in earning him the presidential award – and the trip of a lifetime.

"It was very exciting," he says of his recent ceremony and meeting with federal technology office director John Marburger III. "I gave a talk at the USDA and had my picture taken with many of the higher-ranking USDA officials."

While the meetings were an honor, Peterson says, the greater impact of the award is that it brings five years of support for his research project. And, as the only Penn Stater and the first food scientist to ever win the award, he cites it as a validation of Penn State's rising food science department.

"Our program is strong, and this award clearly reflects the encouragement and support I've received at both the department and college level," he says. "(Food science department head) John Floros has been very supportive, and there's no doubt that he has helped me guide my program down a productive path.

"I suppose if it changes anything, it's increased my drive to do more basic research. I have renewed confidence that I'll be able to get basic-research funding more effectively and not have to focus on just what generates a maximum return. That's part of what attracted me to agricultural research: because it deals with foods, agricultural research can be both basic and applied research at the same time."

"Dr. Peterson's work on flavor chemistry is at the cutting edge of the field," says Bruce McPheron, assistant dean for research in the college. "His creativity complements our strengths in research designed to turn agricultural commodities into palatable and healthy food products. His research approaches have implications for a wide variety of food products, and he bridges the gap between excellence in basic research and the translation of that knowledge into practical applications that benefit the food industry and, ultimately, consumers."

"This award is a first-rate recognition of Dr. Peterson's talents in the chemistry of food flavors, and an even greater acknowledgment of his enormous potential as a basic and applied food flavor scientist," says Floros. "As a researcher, Peterson has put forth some unique and exciting ideas on the characterization of key aroma compounds and off-flavors, the understanding of flavor-matrix interactions and flavor release, and the development of rapid methods for flavor assessment. His work could help us improve the quality of foods and their contribution to improving the health and wellness of the population."

Peterson received a bachelor's degree in food science from the University of Manitoba in 1994, a master's degree in food science from the University of Minnesota in 1997 and a doctorate in food science from the University of Minnesota in 2001.

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