Lab Group

Beata Vixie

Beata Vixie, MS — Operational Manager

Maria Montero — Postdoctoral Researcher

Olivia Chaffee — PhD Candidate

Olivia’s research focuses on the older adult population, looking into their preferences, sensory abilities, and ultimately developing nutritious meals.

Bryan Michael Pepito — PhD Student

Pepito is developing breakfast meals for older adults using MATS processing methods.

Rachel Potter — MS Student

Rachel is using sensory methods and the electronic tongue to study white wine quality.

Annie Tir — MS Student

Annie is developing a GC-MS-O methodology for detecting off-odors in commercially processed frozen french fries.

Past Group Members

  • Kloepfer, Ivy. (M.S. in Food Science).  Thesis title: Sensory characterization and consumer acceptance of corn-based extruded puffed snacks with apple or cranberry pomace.  Completed 2022.
  • Surette, Victoria Ashley. (Ph.D. in Food Science). Dissertation title: The influence of food texture on feeding in children. Completed 2022.
  • Paup, Victoria Dawn. (Ph.D. in Food Science). Dissertation title: The sensory and chemical properties of wines as influenced by the presence of different wine bacteria and yeasts.  Completed 2021.
  • Ricke, Jasmine. (M.S. in Food Science).  Thesis title: Determination of the rheological properties, sensory profiles and consumer preference for commercially available solid shelf-stable snacking cheeses.  Completed 2021.
  • 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