Professor Carolyn Ross

Carolyn is a Professor in the School of Food Science at Washington State University (WSU), Affiliate Professor in the WSU School of Medicine, and Director of the WSU Sensory Science Center. The overall objective of Carolyn’s research is to understand the theoretical basis underpinning the sensory perception of foods and beverages, and to correlate these attributes with quantifiable characteristics. This research has resulted in numerous scientific research articles and scientific presentations.

Building upon her previous research, the focus of Carolyn’s Fulbright project is to explore food texture sensitivities in children, with a focus on children with Down syndrome.