Beata Vixie, MS — Operational Manager
Olivia Chaffee — PhD Candidate
Olivia’s research focuses on the older adult population, looking into their preferences, sensory abilities, and ultimately developing nutritious meals.
Monica Crosby — PhD Student
Monica is researching food textures with children.
Ivy Kloepfer — MS Student
Ivy is studying the sensory attributes of fiber and starch extrudates.
Maria Montero —
Postdoctoral Researcher
Victoria Paup — Postdoctoral Researcher
Victoria is using sensory methods and the electronic tongue to study wine quality.
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.
Victoria Surette — PhD
Tori is studying texture sensitivities in children with developmental difficulties.
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
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