Carolyn Ross

Education

• Certificate in University Teaching, University of Waterloo, 2003
• Doctorate of Philosophy in Food Science, Michigan State University, 2001
• Master of Science in Food Science, University of Guelph, 1997
• Bachelor of Human Ecology in Foods and Nutrition, University of Manitoba, 1995

Awards and Honors

•  Fulbright US Senior Scholar Award.  Australian-American Fulbright   Commission.  Research at Deakin University, Melbourne, AU. 2023
• Tanner Award for most highly-cited paper (published in 2019).  Institute of Food Technologists.  Journal of Food Science: Sensory and Food Quality section. 2022
• Sahlin Faculty Excellence Award for Instruction. Washington State University. 2021Tanner Award for most highly-cited paper (published in 2017).
• Institute of Food Technologists.  Journal of Food Science: Sensory and Food Quality section. 2020
• Tanner Award for most highly-cited paper (published in 2016).  Institute of Food Technologists.  Journal of Food Science: Sensory and Food Quality section. 2019
• Outstanding Service Award.  Institute of Food Technologists, Sensory and Consumer Sciences Division. 2016
• Early Career Excellence Award, College of Agriculture, Human and Natural Resource Science, Washington State University. 2014

Research Interest

The overall objective of my research and graduate education program is to understand the theoretical basis underpinning the sensory perception (aural, oral, and tactile) of foods and wines and correlate these psychophysical attributes with quantifiable characteristics. My scientific contributions have been in five major areas:

1) Understanding food texture experience in children: With my experience in sensory science and lived experience with children with Down syndrome, we have recently made several contributions to the area of food texture and children.  We were the first group to publish research in food texture preference in children with Down syndrome and described the development of a short questionnaire that classified children as Texture Sensitive. Understanding the nature of food texture sensitivities, including oral processing, will allow for the development of guidance to parents and practitioners to help these children and their families develop the skills to handle different textured, nutritious foods.

2)  Exploring the intersection between health and food: Keeping nutrition in the forefront along with food science, my group has made scientific contributions in the area of functional foods, as well as designing foods for populations with specific nutritional or sensory needs. My group is currently developing foods with modified sensory properties designed for older adults and their specific nutritional needs.  In addition, we have contributed to the area of sodium reduction in foods.

3)  Enhancement of food quality through studies of consumer perception: Through numerous food systems, my group has explored food quality as perceived by the consumer. Within the area of consumer attitudes and behavior, we have examined the influence of motives on food choice and the development of consumer vocabulary to describe sensory attributes in different foods.

4)  Application of innovative analytical and sensory techniques to increase understanding of fundamental physical and chemical properties of food and wine quality: To examine questions of quality, my research group has employed novel sensory science and analytical methods. We have developed industry collaborations to apply novel sensory temporal methods to describe changes in food and wine during consumption. With a foundation of analytical chemistry, we have developed novel food analysis techniques. In 2012, we were one of the first research groups to use an electronic tongue for food analysis, and have completed studies in sweeteners, wines, and pharmaceuticals with international academic and industry collaborators. We have also researched the application of data and statistical analysis methods.

5)  Influence of agronomic and environmental conditions on the chemical and sensory profiles of foods and wines: Our collaborations with key industries nationally and internationally, including the wine, juice, aquaculture/fisheries, dairy, cherry, hops and apple industries, have reaped scientific and economic benefits. This research has afforded a deeper understanding of various industries.

Courses Taught

• FS 350: Instrumental and Sensory Analysis of Food (Spring semester)  This course introduces the theory, principles, and applications of sensory evaluation techniques and instrumental techniques for the evaluation of the chemical and physical properties of foods. Students will learn the basic psychological and physiological processes underlying sensory analysis, sensory testing methodologies and the perception of appearance, aroma, taste, and texture of foods. Students will also learn about basic food analysis methods and the relationship between instrumental and sensory methods of analysis.
• FS 460: Food Chemistry Lecture (Fall semester). This course teaches the fundamentals of food chemistry; composition of foods and the changes that occur during processing.