Dr. Michael C. Qian is a full professor of flavor chemistry at Oregon State University, and a core member of Oregon Wine Research Institute. He received his BS in Chemistry from Wuhan University, MS from the University of Illinois at Urbana-Champaign, and Ph.D. from the University of Minnesota. Professor Qian’s research involves both fundamental understanding and practical application of flavor chemistry in food and beverages, focusing on wine and wine grapes. He has made significant contributions to the basic knowledge of viticultural practices on flavor and flavor precursor formation in wine grapes and the implication to wine quality, including off-flavor analysis and formation mechanisms, such as sulfur off-flavor, atypical aging, and smoke taint. He has published over 100 research papers and given over 170 technical presentations at national and international conferences. Due to his leadership in professional society and scientific contribution, he was elected as a fellow of the American Chemical Society.