School of Food Science

Graduate Student Places Third in Oral Competition

Allison Baker

Allison Baker

Allison Baker placed third in the oral competition for the IFT Sensory and Consumer Sciences Division in New Orleans. Congrats and great job representing the School of Food Science!

Allison is also officially being transferred from the MS in Food Science program to the PhD in Food Science program starting the spring of 2014. She joined the School of Food Science in the Fall semester of 2012. Allison’s research focus is red wine finish and its association with wine quality. Specifically, her studies have demonstrated the impact of the wine matrix (i.e. the tannin and ethanol concentration) on wine finish duration and consumer acceptance.  Since the ability to control wine quality is crucial to the success of a winery, research to further understand the complexities of wine finish, an understudied topic, and how it relates to quality will provide important information to winemakers and positively impact the wine industry. Her advisor is Carolyn Ross.

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