PHILADELPHIA – MAY 26, 2026 – The Monell Chemical Senses Center proudly announces the inaugural awardees of the Stephen Manheimer Scholarship in Flavor Science. The two graduate student awardees are tackling distinct challenges in flavor science: one investigating how saliva influences the lingering taste of sugar alternatives, the other using computational modelling to identify “primary odors” that could simplify flavor design.
The Manheimer Scholarship was established in 2025 by Kerry Group, a global leader in taste and nutrition, to spur innovation in flavor science by supporting the education and training of the next generation of flavor scientists. It was created in honor of Monell board member Stephen Manheimer and his outstanding contributions to the food and flavor industry over his 60-year career.
From a competitive field of more than 35 applicants, Monell and Kerry were pleased to award the first Stephen Manheimer Scholarships in Flavor Science to Yixin Jia and Aurora Anderson.
Yixin Jia holds a bachelor’s degree in neuroscience and behavior with Phi Beta Kappa honors from Barnard College at Columbia University. Yixin’s project addresses a major challenge in both flavor science and public health: improving the taste of sugar alternatives. While non-caloric sweeteners are widely used to reduce sugar intake, many leave an unpleasant lingering aftertaste that limits consumer acceptance. Her research seeks to understand why this occurs and how it can be improved.
Focusing on the role of saliva, Yixin’s project will investigate how naturally occurring mineral ions influence how long sweetness lingers in the mouth. By combining human sensory testing with chemical analysis, she aims to identify practical strategies to reduce unwanted aftertaste and improve the overall flavor experience. If successful, this work could help the food industry create better-tasting reduced-sugar products, making healthier choices more appealing without sacrificing flavor.
Aurora Anderson holds a master’s degree in chemistry from the University of Pennsylvania where she is currently pursuing a PhD in chemistry. Her project aims to transform how flavors are understood and created. Today, recreating a food’s flavor often requires identifying and testing hundreds of compounds, a time-intensive, trial-and-error process. Her work takes inspiration from color theory: just as a few primary colors can generate an entire spectrum, she is working to identify a small set of “primary odors” that can be combined to recreate complex food flavors.
By integrating advanced computational modeling validated with human sensory testing, Aurora will evaluate whether these simplified odor sets can accurately reproduce real-world flavors. If successful, this approach could shift flavor prediction toward a more efficient model, enabling faster product development, more consistent flavor quality, and streamlined reformulation.
The scholarship reflects Monell’s and Kerry’s shared commitment to advancing sensory science by connecting world-class academic research with real-world industry application. It provides support for students pursuing a master’s or doctoral degree with an expressed interest in the flavor or food industry by providing funding for up to two years of study and the opportunity to execute a research project at Monell under the mentorship of a faculty member.
Stephen Manheimer’s relationship with Monell spans more than five decades, beginning in the early 1970s and continuing to today. Through his service on the Monell International Advisory Council and the Board of Directors where he continues to serve, and through his generous philanthropy, he has helped make Monell a world leader in sensory science and scholarship.
Together, the Monell Chemical Senses Center and Kerry Group represent a commitment to advancing flavor science and supporting the legacy of Stephen Manheimer by investing in the next generation of researchers.
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The Monell Chemical Senses Center is an independent nonprofit research institute in Philadelphia, Pennsylvania. It was founded in 1968 to advance and share discoveries in the science of the chemical senses of smell, taste, chemesthesis, and interoception to solve the world’s health, societal, and environmental challenges.