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Education

• PhD: University of Georgia, Food Science and Technology
• MS: National Superior School of Agronomy and Food Sciences, Nancy, France, Food Engineering
• BS: Lycee Piere de La Ramee, Saint-Quentin, France, Mathematics and Biology

Courses Taught

• FDSC 4413: Sensory Evaluation of Food
• FDSC 602V: Advanced Sensory Evaluation Techniques
• FDSC 602V: Food Rheology and Texture

Research Emphasis

• Sensory Research Program
  Sensory Science and Rheology are my primary research interests. Current research focuses on the development of instrumental methods capable of predicting the sensory perception or acceptance of texture by trained panelists and consumers.
• Sensory Evaluation Service Center
• Bite Master II
  

Publications

2002-2004 list (PDF)