Carolyn Ross is a Professor in the School of Food Science at Washington State University. When in Grade 3, Carolyn stated that she wanted to be a librarian but she went on to earn 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. Her post-doctoral and industry experience includes work at Georgia Tech Research Institute, University of Waterloo and Brock University’s Cool Climate Oenology and Viticulture Institute. She joined WSU’s School of Food Science in 2004 as an Assistant professor and director of the WSU Sensory Evaluation Facility.
The overall objective of Dr. Ross’ research and graduate education program is to understand the theoretical basis underpinning the sensory perception of foods and wines and to correlate these psychophysical attributes with quantifiable characteristics. Through this research, Dr. Ross has published over 85 scientific research articles, with over 100 presentations at national and international scientific meetings.