Current Students
Lakmani Galaniha
PhD Student, Graduate Research Assistant - My research focuses on chemosensory disorders within cancer patients. The best thing about being involved in this area of research is the potential translation of findings to help patients who have lost their sense of taste.
PhD Student, Graduate Research Assistant - My research focuses on chemosensory disorders within cancer patients. The best thing about being involved in this area of research is the potential translation of findings to help patients who have lost their sense of taste.
Maija Greis
PhD student, visiting scholar from the University of Helsinki, Finland. My research focuses on mouthfeel perception of plant-based food. My next research project is about flavor - mouthfeel interactions in oat-based yogurts. I am currently very excited about different ways of measuring mouthfeel perception. I love the fact that sensory science combines food science and psychology.
PhD student, visiting scholar from the University of Helsinki, Finland. My research focuses on mouthfeel perception of plant-based food. My next research project is about flavor - mouthfeel interactions in oat-based yogurts. I am currently very excited about different ways of measuring mouthfeel perception. I love the fact that sensory science combines food science and psychology.
Sasi Tansaraviput
MS student
MS student
Likhitha Marlapati
MS student
MS student
Kashmira Salgaonkar
MS student
MS student
Justin Gaiser
BS student, 2022
BS student, 2022
Katie Hilty
BS student, 2022
Recipient of the Lee SIP summer scholar scholarship
BS student, 2022
Recipient of the Lee SIP summer scholar scholarship
Astrid D'Andrea
BS student, 2023
Recipient FUEL scholarship and CAFE scholar
BS student, 2023
Recipient FUEL scholarship and CAFE scholar
Aviva Stein
BS Student, 2025
BS Student, 2025
Past Students
Erin Short, M.S. Dec 2021
Her research was built from her background in sustainability and focused on understanding the sensory properties of plant-based cheeses.
Her research was built from her background in sustainability and focused on understanding the sensory properties of plant-based cheeses.
Allison Cox, M.S., May 2021
The goal of my research project is to understand how to increase the palatability of thickened beverages. Exploring thickener type and thickness level and impact on taste attributes. I enjoy sensory science because I am able to combine my love for food, science, and math to understand what sensory characteristics are perceived and how they drive consumer acceptance and enjoyment of food products. I enjoy hiking and doing anything outdoors, cooking, and spending time with friends and my cat, Tito. I have received by B.S. in Food Science from Virginia Tech.
The goal of my research project is to understand how to increase the palatability of thickened beverages. Exploring thickener type and thickness level and impact on taste attributes. I enjoy sensory science because I am able to combine my love for food, science, and math to understand what sensory characteristics are perceived and how they drive consumer acceptance and enjoyment of food products. I enjoy hiking and doing anything outdoors, cooking, and spending time with friends and my cat, Tito. I have received by B.S. in Food Science from Virginia Tech.
Martina Fiorentini, M.S., August 2020
Graduate student - Martina continued her education in Food Science after receiving her B.S. in Nutrition. She had interests in improving the dialog with consumers regarding food products, with a specific interest in plant-based products. Her final research project was focused on the sensory evaluation studies performed on alternative meat products/ meat analogs. From her findings, challenges remain in regards to developing desirable products that replicate sensory and mouthfeel characteristics of animal products. However, blended products are closer to resembling their full-beef product and may be a easier first step for consumers to adopt a more sustainable diet.
Graduate student - Martina continued her education in Food Science after receiving her B.S. in Nutrition. She had interests in improving the dialog with consumers regarding food products, with a specific interest in plant-based products. Her final research project was focused on the sensory evaluation studies performed on alternative meat products/ meat analogs. From her findings, challenges remain in regards to developing desirable products that replicate sensory and mouthfeel characteristics of animal products. However, blended products are closer to resembling their full-beef product and may be a easier first step for consumers to adopt a more sustainable diet.
Michelle Ecarma, M.S., August 2020
Michelle had diverse interests in the topic of food science ranging from neurobiology, microbiome, and human health. After exploring many research topics, her final research project was on the topic of metallic sensation. Metallic sensation can occur through physical stimuli or in the absense, which can be described as a chemosensory disorder or metal mouth. Her literature review provides an in depth summary of the current understanding of metallic sensation in the context of metal ions.
Michelle had diverse interests in the topic of food science ranging from neurobiology, microbiome, and human health. After exploring many research topics, her final research project was on the topic of metallic sensation. Metallic sensation can occur through physical stimuli or in the absense, which can be described as a chemosensory disorder or metal mouth. Her literature review provides an in depth summary of the current understanding of metallic sensation in the context of metal ions.
Elizabeth Cole, B.S., May 2020
Her research interests include nutritive and non-nutritive sweeteners and how to create a blend of sweeteners to mimic the sensory attributes of sucrose, to be used as a sugar replacement in high sugar products. She enjoys studying food science due to the creative and diverse careers within the field.
Her research interests include nutritive and non-nutritive sweeteners and how to create a blend of sweeteners to mimic the sensory attributes of sucrose, to be used as a sugar replacement in high sugar products. She enjoys studying food science due to the creative and diverse careers within the field.
Margaret Hibbs, B.S., May 2020
Margaret's research focuses on plant based foods. Plant-based foods are currently one of the top trends in the food industry for sustainability and human health. Many food companies are creating mock meat and animal-based analogs to meet the demand for plant-based foods however data has not been provided to prove this as the best option for all consumers. Consumers have different interests and involvements in their food choices therefore consumers likely prefer different presentations of food. Margaret's online survey will ask the questions necessary to support which presentation of plant-based food is best suited for each group of consumers. A win for the food industry and consumers alike! Margaret is from the suburbs of Philadelphia and loves walks, pink peonies and trying new restaurants.
Margaret's research focuses on plant based foods. Plant-based foods are currently one of the top trends in the food industry for sustainability and human health. Many food companies are creating mock meat and animal-based analogs to meet the demand for plant-based foods however data has not been provided to prove this as the best option for all consumers. Consumers have different interests and involvements in their food choices therefore consumers likely prefer different presentations of food. Margaret's online survey will ask the questions necessary to support which presentation of plant-based food is best suited for each group of consumers. A win for the food industry and consumers alike! Margaret is from the suburbs of Philadelphia and loves walks, pink peonies and trying new restaurants.
Loren Klein, B.S., May 2020
An undergraduate student pursuing a B.S. in Food Science, and will be graduating Spring 2020. Loren is interested in exploring the influence of thickening agents on taste perception, specifically sweetness. Loren found her passion for food science when she realized she could combine her love for food and science into a future career!
An undergraduate student pursuing a B.S. in Food Science, and will be graduating Spring 2020. Loren is interested in exploring the influence of thickening agents on taste perception, specifically sweetness. Loren found her passion for food science when she realized she could combine her love for food and science into a future career!
Rongze Sun, B.S., May 2020
An undergraduate student pursuing a B.S. degree in Food Science and Technology will graduate in Spring 2021. Rongze was attracted to the sensory field by seeing how individual differences can affect food flavor acceptance. Currently, she is doing a countrywide online survey about public acceptance of nanotechnology and also involved in the project about beverage thickeners. As she goes further in this area, she loves it more and more.
An undergraduate student pursuing a B.S. degree in Food Science and Technology will graduate in Spring 2021. Rongze was attracted to the sensory field by seeing how individual differences can affect food flavor acceptance. Currently, she is doing a countrywide online survey about public acceptance of nanotechnology and also involved in the project about beverage thickeners. As she goes further in this area, she loves it more and more.