Carolyn Ross, Washington State University, USA
Carolyn Ross is a Professor in the School of Food Science at Washington State University (WSU) and Affiliate Professor in the WSU School of Medicine. She earned her Bachelor’s degree in foods and nutrition from the University of Manitoba in Winnipeg, her M.Sc. from the University of Guelph in food science, and her Ph.D. from Michigan State University in food science/environmental toxicology. The overall objectives of Dr. Ross’ research and graduate education program are to understand the theoretical basis underpinning the sensory perception of foods and wines and to correlate these psychophysical attributes with quantifiable characteristics. Since starting at Washington State University in 2004, Dr. Ross has established her lab and the WSU Sensory Evaluation Facility as a center for graduate student training in the areas of sensory science and analytical chemistry. Through this research, Dr. Ross has published over 100 scientific research articles, with over 110 presentations at national and international scientific meetings. She remains active in several professional organizations and is the outgoing chair of the Institute of Food Technologists Sensory and Consumer Science Division.
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