Lab Group

Bryan Michael Pepito — MS Student

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

Rachel Potter — PhD Student

Rachel will be exploring food texture perception in children with Down syndrome.

Katherine Rehberger — MS Student

Katie is conducting research on the different properties of mozzarella cheese.

Past Group Members

Montero Diaz, Maria Laura. (Ph.D. in Food Science). Dissertation Title: Application of Emerging Sensory Methodology to Characterize Ready-to-Eat Meals. Completed 2021.
Vixie, Beata. (M.S. in Food Science). Stress response and implications for white sturgeon (Acipenser transmontanus) cultivation: qualitative differentiation of soft and hard caviar and cortisol detection. Completed 2011.
Tir, Annie. (M.S. in Food Science). Research: Development of GC-MS-O methodology for detecting off-odors in commercially processed frozen french fries. Completed 2023.
Chaffee, Olivia. (Ph.D. in Food Science). Dissertation title: Young at Heart: Evaluation of food choice and sensory perception in older adults. Completed 2023.
Potter, Rachel. (M.S. in Food Science). Thesis title: The application of the electronic tongue for the assessment of white wine quality. Completed 2023.
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