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Lab Group

Beata Vixie, MS — Operational Manager

Olivia Chaffee — MS Student. Olivia is researching the masking of protein astringency produced during storage.

Maria Montero — PhD candidate. Maria is studying sensory properties in processed meals to determine consumer acceptance.

Victoria Paup — PhD candidate. Victoria is using sensory methods and the electronic tongue to study wine quality.

Jasmine Ricke — MS Student. Jasmine is studying consumer liking and associated rheological behaviors of snacking cheeses.

Victoria Surette — PhD student. Tori is studying texture sensitivities of children with developmental difficulties.

PAST GROUP MEMBERS

Schlossareck, Courtney.  (M.S. in Food Science).  Thesis title: Sensory evaluation of spicy paneer cheese.  Completed 2019.

Barnett, Sasha.  (Ph.D. in Food Science).  Dissertation title: Sensory properties, consumer perception, and analytical assessment of reformulated reduced sodium ready to eat products.  Completed 2019.

Bernhard, Charles Benjamin.  (M.S. in Food Science).  Thesis title: Texture Related Feeding Difficulties in Children with Down Syndrome.  Completed 2018.

Walsh, Emily.  (M.S. in Food Science).  Thesis title: The influence of elevated temperature on the chemical and sensory properties of white Cheddar cheese.  Completed 2017.

Schumaker, Megan.  (M.S. in Food Science).  Thesis title: Influence of Brettanomyces volatile compounds on the sensory properties of red wine.  Completed 2017.

McMahon, Kenny.  (Ph.D.in Food Science).  Dissertation title: Sensory and analytical assessment of sparkling wines.  Completed 2016.

Dycus, Daniel.  (M.S. in Food Science).  Thesis title: Predicting sensory attributes found in a model wine using singular value decomposition and support vector machines.  Completed 2016.

Diako, Charles.  (Ph.D. in Food Science, Minor in Statistics).  Dissertation title: Influence of wine components on the chemical and sensory quality of wines.  Completed 2016.

Wu, G.  (Ph.D. in Food Science). Dissertation title: Seed quality and sensory evaluation of quinoa.  Completed 2016.

Fleischman, Emily.  (M.S. in Food Science).  Thesis title: Sensory, antioxidant and textural properties of extruded puffed snack products with added wheat bran.  Completed 2015.

Baker, Allison.  (Ph.D. in Food Science).  Dissertation title: Sensory evaluation of the impact of wine matrix on red wine finish.  Completed 2015.

Castro, Luis.  (Ph.D. in Food Science). Dissertation title: The impact of flavor components and their interactions on the sensory perception of beer.  Completed 2013. 

Waldrop, Megan.  (M.S. in Food Science).  Thesis title: Sweetener blend optimization by using mixture design methodology and the electronic tongue.  Completed 2013.

Villamor, Remedios.  (Ph.D. in Food Science). Dissertation title: The impact of wine components on the chemical and sensory properties of wine.  Completed 2012.

Secor, Anne.  (M.S. in Food Science).  Thesis title: Effects of ethanol, tannin and fructose on the sensory and chemical properties of Washington State Merlot.  Completed 2012.

Moldestad, Nissa.  (M.S. in Food Science).  Thesis title: The influence of sugars on apple flavor and aroma in a model apple juice system.  Completed 2012.

Michaux, Sarah. (M.S. in Food Science). Thesis title: Effects of 4-ethylphenol and 4-ethylguaiacol on the sensory properties of Washington State Cabernet Sauvignon and Syrah. Completed 2011.

Goodstein, Emily. (M.S. in Food Science). Thesis title: Perception of finish in white wine. Completed 2011.

Beall., Allison. (M.S. in Food Science). Thesis title: The influence of alcohol content on the consumer acceptance of red wine and threshold values of selected wine odorants. Completed 2010.

Ladd, Ozlem.  (MS. in Food Science). Thesis title: The effect of high hydrostatic pressure on flavor binding properties of whey protein concentrate. Completed 2010.

Hoye, C.J.  (MS in Food Science). Thesis title: Value-added product development utilizing Washington State grape seed flour. Completed 2009.

Hill, Laura.  (MS in Food Science). Thesis title: The chemical and sensorial effects of plant-based fining agents on Washington State Riesling and Gewurztraminer wines. Completed 2009.

Weekes, Luan.  (MS. in Food Science). Thesis title: Influence of Multicoloured Asian Ladybeetle on the sensory quality of Concord and Niagara grape juice. Completed 2008.

Sanborn, Melissa.  (MS. in Food Science). Thesis title: Effect of fining on the sensory quality of Washington State Chardonnay and Gewurtztraminer. Completed 2008.

Chauvin, Andrea.  Ph.D. in Food Science. Co-Advisor: Barry Swanson. Dissertation title: Food Texture and Perception. Completed 2007.

Landon, Josie.  (MS. in Food Science). Thesis title: Assessment of astringency in Washington State wines using sensory and chemical methods. Completed 2007