معرفی
Elizabeth Tomasino is a Professor in the Department of Food Science and Technology at Oregon State University, affiliated with the Oregon Wine Research Institute. She holds a B.A. in Music (Vocal Performance) and B.S. in Biochemistry from the University of New Hampshire, M.S. in Food Science from Cornell University, and a Ph.D. in Oenology from Lincoln University, New Zealand.
Her research focuses on wine sensory analysis and flavor chemistry, particularly smoke taint mitigation, chiral aroma compounds, and regional wine differentiation. She has pioneered studies on the chemical basis of ashy flavors in smoke-affected wines and developed protocols for smoke taint detection and management.
- Key research themes: Smoke taint mechanisms, sensory-chemical correlations, and wine quality preservation
- Leadership in interdisciplinary collaborations addressing wildfire impacts on viticulture
- Active in outreach to the wine industry through workshops and extension publications
Notable awards include the Wine Enthusiast Innovator of the Year (2023) and multiple grants for her work on BMSB taint and functional coatings.
