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The Chemistry of Flavor

Date: 11/15/2011

Time: 7:00 PM

Location: Bryant Lake Bowl, Minneapolis

Cost: $5-12. Tickets available at the door and online (www.brownpapertickets.com).


Can the secret to success of big coffee chains be found in the cup after all? Gary Reineccius,
flavor chemist and head of the Department of Food Science and Nutrition at UMN, examines how growing location, variety, and processing combine to create the distinctive flavors of coffee, chocolate, and other foods we love.

Reineccius has been actively involved in flavor research for more than 40 years, and has published over 210 articles and several books on the subject during this time. He is the recipient of a number of honors and awards in the area of flavor chemistry and technology, and enjoys speaking on a wide range of delicious topics, from flavor encapsulation to the flavor chemistry of chocolate, coffee, and gourmet cooking.

*Doors open at 6 p.m.



Ample parking is available just one block or less from the museum at the 4th Street Ramp or Church Street Garage (click here for a map of hourly parking facilities on the Minneapolis East Bank campus).

More Information:
View special events for which parking prices may be increased.
Information about parking rates.

Bus Routes
Construction on the Central Corridor Light Rail Transit line has shifted a number of bus routes closer to our museum. Call Metro Transit at (612) 373-3333 to plan your route, or visit their website. Visit this website for updates on the construction.

Museum address
10 Church Street SE
Minneapolis, MN 55455

The Bell Museum is on the Minneapolis campus of the University of Minnesota at the southwest corner of 17th Ave. (Church St.) and University Ave. S.E. Easy access from either I-35W or I-94. Check the map!

More information: http://www.bellmuseum.umn.edu/events/index.htm

Disability Options:

The Bell Museum is accessible for our visitors with disabilities. Restroom access, however, may be limited depending upon your needs. To request disability accommodations, or information in an alternative format, please call (612) 624-9050.

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