About Carolyn Ross
Carolyn Ross conducts research into the sensory and chemical analysis of foods and wines. Using analytical chemistry techniques, she isolates and identifies specific flavor and odor compounds in her lab, complementing that analysis with the sensory evaluation and scientific measurement of a product’s sensory properties such as appearance, aroma, taste, mouth feel. Dr. Ross received a 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. She held several post-doctoral and industry positions, including positions at Georgia Tech Research Institute, University of Waterloo, DeltaNu, a small biotech company in Laramie, Wyoming, and at Brock University’s Cool Climate Oenology and Viticulture Institute. She joined WSU’s Department of Food Science and Human Nutrition in September 2004, as a member of the viticulture and enology faculty.
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