School of Food Science

Several Students Bypassing Masters to Earn PhD

Jesse Aplin

Jesse Aplin

Congratulations to Jesse Aplin for officially being transferred from the MS in Food Science program to the PhD in Food Science program starting the fall of 2014. Jesse joined the School of Food Science in the Fall semester of 2013. His research is focused on novel uses of non-Saccharomyces yeasts that naturally occur in grape juice prior to fermentation (“grape musts”).  Historically viewed as a primary cause of wine spoilage, recent research has identified these yeasts as producers of enzymes with the potential to improve wine quality. To examine their potential usage in wine, Jesse is screening many isolated strains of different genera and species of originally isolated from vineyards located in Washington State for the production of enzymes capable of altering the aroma and mouthfeel properties of wine.  In the future, Jesse hopes to examine these same yeasts for their ability to metabolize sugar from a grape must without producing ethanol. While at WSU, Jesse has been active in Food Science club and won a College of Agricultural, Human, and Natural Resource Science and Viticulture and Enology scholarship.   Upon graduation, he hopes to continue researching new fermentation techniques in the wine industry. Dr. Charles Edwards is his advisor.

 

Allison Baker

Allison Baker

Congratulations to Allison Baker for 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.

 

 

Zachary Cartwright

Zachary Cartwright

Congratulations to Zachary Cartwright for officially being transferred from the MS in Food Science program to the PhD in Food Science program starting the fall of 2014. He joined the School of Food Science in the Fall semester of 2013. Zachary’s research is focused on the yeast Brettanomyces bruxellensis, or simply, “Brett?.”  This yeast is often quoted as the number one spoilage problem among red wines and can cause off-odors described as “Barnyard” and “Band-Aid.”  To better understand this microorganism, he is looking at how Brett may persist in winery waste products including grape pomace.  Additionally, he is examining Brett’s susceptibility to different sanitation regimes in different types of oak barrels.  The overall goal of his research is to help develop better management strategies to limit wider Brett infections in wine. Dr. Charles Edwards is his advisor.

 

Ryan Kowalski

Ryan Kowalski

Congratulations to Ryan Kowalski for officially being transferred from the MS in Food Science program to the PhD in Food Science program starting the fall of 2014. Ryan joined the School of Food Science in Fall semester of 2013. Thus far he has one research paper accepted for publication and another two in peer review with internationally recognized journals. He also has one provisional patent filed with the USPTO office from his work so far. Ryan will be continuing his research in the area of Extrusion Processing of Waxy Wheats for his Ph.D. program. His advisor is Dr. Girish Ganjyal.

 

 

 

Kenny headshot

Kenny McMahon

Congratulations to Kenneth McMahon for officially being transferred from the MS in Food Science program to the PhD in Food Science program starting the Fall of 2014. He joined the School of Food Science in the Fall semester of 2012. Kenny is studying sparkling wine and the influence of processing conditions on the final sensory and chemical properties of the wine.  He has partnered with a commercial winery to make these wines and will be running  a series of analytical evaluations, including electronic tongue and gas chromatography, to describe the flavor, aroma and taste profiles of the sparkling wines.  This analytical work will be partnered with profiles generated from sensory evaluation.  In addition, he will use sensory evaluation to describe changes in the perception of carbon dioxide over time. Carolyn Ross is his advisor.

 

 

Nguyen, Thuy cropped

Thuy Nguyen

Thuy Nguyen (bypass Fall 14)

 

 

Lina Sheng

Lina Sheng

Congratulations to Lina Sheng for officially being transferred from the MS in Food Science program to the PhD in Food Science program starting the fall of 2014. Lina joined the School of Food Science in the Fall semester of 2013.  Her dissertation research is focused on studying the antimicrobial effects of natural food bioactive compounds against foodborne pathogens and further exploring underlying mechanisms and potential application in food industry.  She has one paper published in Food Control, and another manuscript is under way. Her advisor is Dr. Meijun Zhu.

 

 

 

Elizabeth Wood

Elizabeth Wood

Congratulations to Elizabeth Wood for officially being transferred from the MS in Food Science program to the PhD in Food Science program starting the fall of 2014. Elizabeth joined the School of Food Science in Fall semester of 2012. Elizabeth’s research will provide important information on the role of environmental nanoparticles (silica, titanium, alumina) and produce safety. She is evaluating how these nanoparticles attach to the surface of tomatoes, whether they attach and become part of the plant tissue and then part of the food that people would eat. One of the things Elizabeth is looking at is whether it is  possible to use any type of conventional washing treatment to remove nanoparticles from tomato surfaces and if they are to be removed what the ‘window of opportunity’  might be for this to occur. Her advisor is Dr. Barbara Rasco.

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