معرفی
Carolyn Ross is a Regents Professor and Director of the WSU Sensory Science Center at Washington State University's School of Food Science. She holds a PhD in Food Science/Environmental Toxicology from Michigan State University and has been with WSU since 2004. Her research focuses on sensory perception of foods, particularly texture in children and older adults, and applies analytical techniques to correlate sensory attributes with chemical properties. She has authored over 150 peer-reviewed articles and been recognized with awards including the Tanner Award and Fulbright Senior Scholar Award.
Education:
- PhD in Food Science/Environmental Toxicology, Michigan State University (2001)
- MSc in Food Science, University of Guelph (1997)
- Bachelor of Human Ecology in Foods and Nutrition, University of Manitoba (1995)
Research Interests: Sensory science, food texture, consumer perception, and product development for special populations. Her work bridges sensory analysis with analytical chemistry, addressing challenges such as texture preferences in children with Down syndrome and optimizing meals for older adults.
Awards & Grants: Recipient of multiple grants and awards, including the WSU President’s Faculty Excellence Award and three Tanner Awards for highly cited papers. She leads interdisciplinary projects on sensory evaluation and food quality.
Labs & Teams: Directs the WSU Sensory Science Center, collaborating with industry and academia to advance food science through sensory and instrumental methods.
