MaryAnne Drake

About

MaryAnne Drake is the William Neal Reynolds Distinguished Professor of Food Science and the Director of the Southeast Dairy Foods Research Center at North Carolina State University. She holds a Ph.D. and M.S. in Food Science from Washington State University and a B.S. in Biology from Central Washington University. Her research focuses on sensory analysis and flavor chemistry, primarily related to dairy products. Her work investigates how flavor varies with processing and storage and how these variations relate to consumer perception. She employs qualitative market research methods such as descriptive analysis, consumer testing, and preference mapping, alongside instrumental flavor analysis techniques including gas chromatography/olfactometry and gas chromatography/mass spectroscopy, to relate sensory properties to the chemical components of foods. Her research encompasses both fundamental methods development and the application of these techniques to solve industrially relevant problems.

Research topics

• Food science
• Chemistry
• Mathematics
• Computer Science
• Marketing
• Chromatography
• Business
• Statistics
• Biochemistry
• Organic chemistry

Selected publications

• Consumer perception of the sustainability of dairy products and plant-based dairy alternatives

  Journal of Dairy Science · 2020 · 183 citations

  Senior authorCorresponding

  Plant-based dairy alternative beverage sales have increased in recent years. Plant-based dairy alternatives often advertise on a platform of sustainability and environmental commitment. To successfully position and market dairy products in this competitive environment, dairy companies must understand the consumer definition of and importance placed on sustainability, as well as communicate sustainability information effectively. The objective of this study was to characterize consumer perception…

  DOI

• Invited review: Microfiltration-derived casein and whey proteins from milk

  Journal of Dairy Science · 2021 · 134 citations

  Senior authorCorresponding

  Milk, a rich source of nutrients, can be fractionated into a wide range of components for use in foods and beverages. With advancements in filtration technologies, micellar caseins and milk-derived whey proteins are now produced from skim milk using microfiltration. Microfiltered ingredients offer unique functional and nutritional benefits that can be exploited in new product development. Microfiltration offers promise in cheesemaking, where microfiltered milk can be used for protein standardiza…

  DOI

• Consumer desires and perceptions of lactose-free milk

  Journal of Dairy Science · 2020 · 54 citations

  Senior authorCorresponding

  Fluid milk consumption has declined in the United States, but lactose-free dairy milk (LFM) sales have steadily increased. It is important to understand how consumers perceive LFM and what consumers value when purchasing LFM. This study characterized consumer perceptions and preferences for LFM. Three 1.5-h focus groups (n = 25), an online survey (n = 331), trained panel descriptive analysis, and a consumer acceptance taste test (n = 160) were conducted with LFM consumers. Focus groups were eval…

  DOI

• Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

  Foods · 2024-03-26 · 28 citations

  articleOpen accessSenior authorCorresponding

  Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety as…

  PublisherOA PDFDOI

• Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor

  Journal of Dairy Science · 2021 · 23 citations

  Senior authorCorresponding

  This study evaluated the role of protein concentration and milk protein ingredient [serum protein isolate (SPI), micellar casein concentrate (MCC), or milk protein concentrate (MPC)] on sensory properties of vanilla ready-to-drink (RTD) protein beverages. The RTD beverages were manufactured from 5 different liquid milk protein blends: 100% MCC, 100% MPC, 18:82 SPI:MCC, 50:50 SPI:MCC, and 50:50 SPI:MPC, at 2 different protein concentrations: 6.3% and 10.5% (wt/wt) protein (15 or 25 g of protein p…

  DOI

Frequent coauthors

• Ronald Richter

  Rutgers, The State University of New Jersey

  72 shared

• Keith R. Cadwallader

  55 shared

• Patrick D. Gerard

  42 shared

• William R. Aimutis

  North Carolina State University

  37 shared

• Joseph O'donnell

  Cornell University

  36 shared

• A.F. Kertz

  36 shared

• Harold E. Swaisgood

  36 shared

• Adsa Represen- Tative

  Cornell University

  36 shared

Education

• Ph.D., Food, Bioprocessing and Nutrition Sciences

  North Carolina State University

  2005

• M.S., Food Science

  North Carolina State University

  1999

• B.S., Food Science

  North Carolina State University

  1997

Awards & honors

• William Neal Reynolds Distinguished Professor of Food Scienc…

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