Michael Qian, Flavor Chemist

Michael Qian is a flavor and aroma chemist with the Oregon State University Food Science and Technology department. He's also a core faculty member with the Oregon Wine Research Institute. His job is to study aroma and flavor compounds in foods, including wine. One of his projects is to investigate the off-flavor associated with stressed vines.
Special Thanks to:
Bill Boggess, Executive Associate Dean, OSU College of Agricultural Sciences
Danielle Gabriel, inspiration for OWRI research video series
owri.oregonsta...

[@iamtechnicallyasandwich566]

Very interesting!

[@monsem2364]

very educational and interesting video

[@ubacow7109]

Is this technically a field of biology?

[@andrealiu5106]

food science :)

[@raghuanbalagan7545]

any field of science will teach u the main principle and equipment used here, Chemistry and biology, food tech, mining all use chromotography and versions of it.

[@somnathchanda1250]

horrible pronunciation

[@alexperera9105]

Says an Indian! Or should we say Yindian?