Past Lab Members

Allison Burg, M.S.

  • Dissertation Title: Investigating the Effect of Nutrition Facts on Liking and Purchase Intent of Nutritional Bars by Two Distinct Consumer Groups
  • Degrees: B.S. in Food Science with a minor in Nutrition from Michigan State University
  • From: Grass Lake, MI
  • Current Work: Flavor Application Scientist at Abbott Nutrition

contact: burg.30@osu.edu

 

Kym Man, Ph.D

  • Dissertation Title: Context Personalization in Sensory and Consumer Testing Using Virtual Reality Technologies
  • Degrees: B.S. in Food Science from University of California, Davis
  • From: Guangdong/Hong Kong, China
  • Current Work: Sensory Scientist at ADM

Contact: man.44@osu.edu

 

Ashley Soldavini, M.S.

  • Dissertation Title: Understanding the effects of smart-speaker based surveys on panelist experience in immersive consumer testing
  • Degrees: B.S. in Food Science and Technology with an emphasis in Consumer Science from University of California, Davis
  • From: Millbrae, California
  • Current Work: Running OSU’s Sensory Evaluation Center

contact: soldavini.1@osu.edu

 

Brianne Linne, Ph.D.

  • Dissertation Title: Identification and Characterization of Chemical Compounds Contributing to Coffee Body
  • Degrees: B.S. in Neuroscience from the University of Rochester & M.S. in Food Science from Ohio State (Simons Lab)
  • From: Annandale, New Jersey

contact: linne.8@osu.edu

 

 

Brittany Miles, Ph.D.

  • Dissertation Title: 
  • Degrees: B.S. in Biology with a minor in Biochemistry from Georgia Institute of Technology
  • From: Cary, North Carolina

contact: miles.243@osu.edu

Maria Cotter, Ph.D.

  • Dissertation Title: Novel Measurement Methods of the Consumer Reward Complex
  • Degrees: B.S. in Food Science from Michigan State University
  • From: East Lansing, Michigan

Contact: cotter.97@osu.edu

 

Jessica Miao, M.S.

  • Dissertation Title: The Effects of Gamification on Engagement and Response Accuracy in Discriminatory Sensory Testing
  • Degrees: B.S. in Food Science & Technology from The Ohio State University
  • From: Columbus, OH

Contact: miao.33@osu.edu

Gabe Hutchings, M.S.

  • Dissertation Title: The Impact of Temperature and Chemical Compounds on Perceived Roughness Intensity
  • From: Jenkinsville, South Carolina
  • Advice: Find people who will be your friends and hold on to them

Contact: hutchings.30@osu.edu

 

Amy Andes, Ph.D.

  • Degrees: B.S. in Chemistry from Northeastern University, Ph.D. Food Science and Technology from The Ohio State University
  • Dissertation Title: Assessing the impact of textural selectivity and tactile sensitivity on eating behaviors.
  • From: Kildeer, Illinois
  • Hobbies: Singing, eating sweets, playing with dogs, memes, yoga, and traveling
  • Fun fact: I started my own food company during graduate school and went on to sell 600 jars of my allergy-friendly “nut” butter alternative called Banzo Butter. I continue to work on it as a side passion. Check it out here: banzobutterbrand.com
  • Advice: Find your people in this world and motivate each other to succeed with all of your unique talents.
  • Current Work: Scientist at Abbott Nutrition

Contact: amy.andes@comcast.net

Ron Bangcuyo, M.S.

  • Degrees: Certificate in Culinary Arts and B.S. in Hotel, Restaurant, and Tourism Management from the University of South Carolina, B.S. & M.S. in Food Science from The Ohio State University
  • Dissertation Title: Lingual tactile sensitivity: Effect of age, gender,fungiformpapillae density, and temperature.
  • From: Charleston, South Carolina
  • Current work: Senior Sensory Technician at The J.M. Smucker Company
  • Fun Fact: I like to play ukulele while Alex (seen below) raps.
  • Advice/Quote: “You’re under no obligation to be the same person you were 5 minutes ago.”

Contact: ron.bangcuyo@jmsmucker.com

Danica Berry, M.S.

  • Degrees: B.S. in Food Science & Technology from Oregon State University, M.S. in Food Science from The Ohio State University
  • Thesis title: Effect of oral cavity loci and cultural background on responses to capsaicin
  • From: Lake Oswego, Oregon
  • Current work: Sensory scientist at Beyond Meat
  • Hobbies: Hiking, concerts, yoga, meditation, trying out new kombucha flavors.

Contact: berry.778@osu.edu

 

Jhaelynn Elam, M.S.

  •  Degrees: B.S. in Food Science and B.S. in Biology from Tuskegee University, M.S. in Food Science from The Ohio State University
  • Thesis title: The comparison of liking scores and panelist engagement when evaluating beverages in traditional booths and virtual or actual dining facility scenarios.
  • From: Dayton, Ohio
  • Current work: Sensory and Consumer Research Scientist with the Amway company working under their Nutrilite brand.
  • Fun facts: I like traveling and trying new foods!
  • Advice: To anyone joining the Simons lab, take advantage of the opportunity to truly learn a lot!

Contact: ejhaelynn@gmail.com

 

Gretchen Guttman, M.S.

  • Degrees: B.S. in Biology from Coastal Carolina University, M.S. in Food Science from The Ohio State University
  • Thesis title: The use of immersive technologies and threshold detection to determine the influence of context and matrix effects on perception of ethanol in beer.
  • From: Columbus, Ohio
  • Current work: Sensory Technologist at Boston Beer Company
  • Fun facts: I love beer, cheese, manatees, and traveling!
  • Advice: When life gives you a Monday, dip it in glitter and sparkle all day.

Contact: gretchen.guttman@bostonbeer.com

 

Mackenzie Hannum, Ph.D.

  • Degrees: B.S. and Ph.D. in Food Science and Technology from The Ohio State University
  • Dissertation title: Developing a valid and reliable measure of engagement in consumer and sensory evaluations as a way to improve data quality,
  • From: Columbus, Ohio (born and raised a buckeye!)
  • Current work: Postdoctoral research at Monell Chemical Senses Center
  • Hobbies: Going to new restaurants, exploring outside, cooking new recipes, and drinking wine

contact: hannum.23@osu.edu

 

Rebecca Liu, M.S.

  • Degrees: B.S. in Biology from the University of California, Los Angeles, M.S. in Food Science and Technology from The Ohio State University
  • Thesis title: The use of immersive technologies to modulate the contextual congruency of visual, auditory, and olfactory information streams important in shaping hedonic responses.
  • From: South Pasadena, California
  • Former work: Sensory Scientist at Kerry
  • Fun facts: I love taking naps, grocery shopping at Trader Joe’s, and the 10 step Korean skincare regimen.
  • Advice: Work hard, nap harder.

Contact: rliu.rebecca@gmail.com

 

Alex Pierce-Feldmeyer, Ph.D.

  • Degrees: B.S. in Food Science from the University of Illinois, Ph.D. in Food Science from The Ohio State University
  • Dissertation title: The effect of orthonasal and retronasal odorant administration on multitasking stress reduction.
  • From: Dayton, Ohio
  • Current work: Sensory Scientist at Mane.
  • Fun facts: I like to rap and eat ice cream.
  • Advice: Go big or go home.

Contact: alex.pierce@live.com

 

Sebastiano Ricci

  • Undergraduate: Short Degree in Gastronomic Science from Università degli Studi di Parma
  • Currently: M.S. student
  • From: Parma, Italy
  • Research: Studied the oral cavity tactile sensitivity, focusing on the influence of temperature on tongue roughness perception.
  • Hobbies: Watching movies and series, playing sports, traveling, always looking for new food experiences.

contact: sebastiano.ricci@studenti.unipr.it or ricci.49@osu.edu

 

 

Laura Riley, M.S.

  • Undergraduate: B.S. in Chemistry from Florida Southern College
  • Thesis Title: Perception of orthonasal and retronasal aromas evoked by single compounds and complex flavor mixtures.
  • From: Dunnellon, Florida
  • Current work: Sensory scientist at Givaudan Flavors in Cincinnati
  • Hobbies: Yoga, barre, Disney, and visiting new coffee shops.

Contact: riley.719@osu.edu