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CAROLYN F. ROSS
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Ross, Carolyn |
RESEARCH INTEREST
Dr. Ross's research combines sensory analysis with analytical chemistry techniques to identify and describe changes in flavour and odour profiles . In grapes and wine, her research group focuses on evaluation of aroma and flavor compounds and precursors, and the changes in these compounds due to viticultural and enological practices. Other research projects have included the study of effectiveness of different palate cleansers, the effect of serving temperature on sensory perception in red and white wine and the examination of off-odours.
In food, Dr. Ross's research examines the relationship between sensory data and chemical data with regards to changes in flavour and odour profiles and. Research interests in food consist of studying changes in sensory profiles of foods as a result of advanced processing techniques, and the interaction of flavors and aromas with packaging material. Research into food texture and mouthfeel are also being conducted in Dr. Ross's lab.
COURSES TAUGHT
- FS 422/522: Sensory Evaluation of Food and Wine
For descriptions of the courses, see Courses page.
EDUCATION
| 2003 | Certificate in University Teaching | Department of Teaching Resources and Continuing Education, University of Waterloo, Waterloo, ON |
| 2001 | Doctorate of Philosophy in Food Science / Environmental Toxicology | Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI |
| 1997 | Master of Science in Food Science | Department of Food Science, University of Guelph, Guelph, ON |
| 1995 | Bachelor of Human Ecology in Foods and Nutrition |
Department of Human Ecology, University of Manitoba, Winnipeg, MB |
PROFESSIONAL EXPERIENCE
| 2004 - present | Assistant Professor, Washington State University, Department of Food Science and Human Nutrition, Pullman, WA |
| 2004 | Post-doctoral Fellow, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON |
| 2003 | Director of Research, CC Technology, Laramie, WY |
| 2003 | Post-doctoral Fellow, Department of Chemistry, University of Waterloo, Waterloo, ON |
| 2003 | Laboratory Manager, Industrially Focused Analytical Research Laboratory, University of Waterloo, Waterloo, ON |
| 2002 | Post-doctoral Fellow, Georgia Tech Research Institute, Food Processing Technology Division, Atlanta, GA |
CURRENT RESEARCH ACTIVITIES
| 2007- | Sensory Profiles and Consumer Acceptance of Advanced Apple Breeding Selections. Washington Tree Fruit Research Commission |
| 2006- | Impact of fining on the sensory and chemical properties of white wine, Washington Wine-Grape Funds |
| 2006- | Impact of Multicolored Asian Ladybeetle on the Quality of Concord Grape Juice, Washington State Concord Grape Research Council |
| 2006- | Learning about applications of novel analytical chemistry techniques to sensory evaluation, WSU New Faculty Seed Grant |
| 2005- | Assessment of astringency in Washington State wines using sensory and chemical methods, Washington Wine-Grape Funds |
| 2005- | Estimating apple firmness using tensile mechanical properties, Washington State Tree Fruit Research Council |
REFEREED JOURNAL ARTICLES
- Landon, J.L., Weller, K., Harbertson, J. and Ross, C.F. Chemical and sensory evaluation of astringency in Washington State red wines. Journal of Enology and Viticulture. Forthcoming.
- Ross, C.F. and Weller, K. Effect of serving temperature on sensory attributes of red and white wines. Journal of Sensory Studies. Forthcoming.
- Ross, C.F., Keller, M., Walsh, D. and Spayd, S. Determination of Ortho-Nasal Aroma Threshold for Multicolored Asian Lady Beetle in Concord Grape Juice. Journal of Food Quality. Forthcoming.
- Ross, Carolyn, F., Hinken, Catherine and Weller, Karen. 2007. Efficacy of palate cleansers for reduction of astringency carry-over during repeated ingestions of red wine. Journal of Sensory Studies. 22, 293-312.
- Ross, Carolyn F, Pecka, Kristin and Weller, Karen. 2006. Effect of Storage Conditions on the Sensory Quality of Ground Coffee. Journal of Food Quality. 29, 596-606.
- Ross, C.F. and Smith, D.M. 2006. Use of volatiles as indicators of lipid oxidation in muscle foods. Comprehensive Reviews in Food Science and Food Safety. 5: 18-25.
- Goodridge*, C.F., Beaudry, R.M., Pestka, J.J. and Smith, D.M. 2003. Solid-phase microextraction for the measurement of hexanal in chicken myofibrils. Journal of Agricultural and Food Chemistry. 51: 4185-4190. * Goodridge is the former surname of Carolyn Ross
- Goodridge*, C.F., Goodridge, L., Gottfried, D., Edmonds, P. and Wyvill, C. 2003. A rapid MPN-based ELISA for the detection of Salmonella typhimuirum in poultry waste water. Journal of Food Protection. 66: 2302-2306. * Goodridge is the former surname of Carolyn Ross
- Goodridge*, C.F., Beaudry, R.M., Pestka, J.J. and Smith, D.M. 2003. ELISA for monitoring lipid oxidation in chicken myofibrils through the quantification of hexanal-protein adducts. Journal of Agricultural and Food Chemistry. 51: 7533-7539. * Goodridge is the former surname of Carolyn Ross
- Forney, L. Goodridge*, C., and Pierson, J. 2003. Ultraviolet Disinfection: Similitude in Taylor-Couette and channel flow. Environmental Science and Technology. 37: 5015-5020.
- Goodridge, L.D., Goodridge*, C.F., Wu, J., Griffiths, M.W. and Pawliszyn, J. 2003. Isoelectric point determination of norovirus-like particles by capillary isoelectric focusing with whole column imaging detection. Analytical Chemistry. 76: 48-52. * Goodridge is the former surname of Carolyn Ross
- Xiong, G., Goodridge*, C., Wang, L., Chen, Y. and Pawliszyn, J. 2003. Microwave-assisted headspace solid phase microextraction for the analysis of bio-emissions from Eucalyptus citriodora leaves. Journal of Agricultural and Food Chemistry. 51: 7841-7847. * Goodridge is the former surname of Carolyn Ross
Book Chapters (Refereed):
- Ross, C.F. Physiology of Sensory Perception. In The Sensory Evaluation of Dairy Products, Second Edition. Bodyfelt, C., Clark, S., Costello, M and Drake, M. Springer.
- Ross, C.F. and Pawliszyn, J. 2005. Solid-phase microextraction. In Encyclopedia of Analytical Science, Second Ed. Worsfold, P., Townshend, A. and Poole, C., Eds. Elsevier, Oxford, Vol. 2, p. 608.
- Ross, C.F. and Carron, K.T. 2005. Raman spectroscopy: Near-infrared. In Encyclopedia of Analytical Science, Second Ed. Worsfold, P., Townshend, A. and Poole, C., Eds. Elsevier, Oxford, Vol. 8, p. 105.
TEACHING EXPERIENCE
Current major advisor to 5 M.Sc. students and two Ph.D. students. Courses taught: Sensory Evaluation of Food and Wine, Introduction to Vines and Wines, Graduate Oral Seminar, Graduate Sensory Evaluation. |
PROFESSIONAL MEMBERSHIPS
American Chemical Society, American Society for Enology and Viticulture. Cool Climate Meeting Planning Committee, Institute of Food Technologists and Secretary of IFT Lewis & Clark Section |
Welcome!
We are eager assist you in your educational goals.
We have excellent teaching and research facilities, including a Human Metabolic Unit, a modern processing pilot plant and the WSU Creamery, home of the world famous COUGAR GOLD cheese.
The Food Science degree is an IFT (Institute of Food Technologists) approved program and is taught in conjunction with the University of Idaho faculty from the Department of Food Science and Toxicology.
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