• PhD: University of Georgie, 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
• 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.
