Visiting Assistant Professor of Chemistry
Primary Academic Program: Chemistry
Biography:Glenn Roy is an organic chemist with extensive experience in the food and beverage industry, leading research in flavor generation, taste modifiers, and product development. He also has experience in perfumery both in France and U.S.-based companies. As a field laborer in Grasse, France, he harvested botanic raw materials and processed them to produce essential oils and absolutes. He has served as Senior Research Scientist at PepsiCo and at NutraSweet Company; food technology manager at Calgon Carbon Corporation; and project specialist in the natural products group at General Foods Corporation. Publications and 38 patents on bitter taste modulation in beverages and oral pharmaceuticals, novel sugar substitutes, frying oil protection, novel sweetener development and potentiation, organic chemical synthesis, natural product synthesis, and botanical actives isolation. He is the author of Activated Carbon Applications in the Food and Pharmaceutical Industry and Modifying Bitterness: Mechanism, Ingredients and Applications. Professor Roy earned his BA in chemistry from St. Michael’s College in Vermont, where he researched a new method for the purification of eucalyptol 1,8-cineole from its olfactorily undesirable 1,4-isomer. He went on to earn his MS and PhD in organic chemistry at Ohio State University. He previously taught at Vassar College, Dutchess Community College, and Pennsylvania State University, among others. At Bard since 2021.