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Speaker's Curriculum Vitae

Here is a list of curriculum Vitae of past and future speakers, in alphabetical order by last name.

Melissa Aellen is a student at Cornell University in Viticulture and Enology.  This summer she is working as an extension intern for Chris Gerling and Anna Katherine Mansfield.  Her family owns Lingnore Winecellars, the largest winery in Maryland, where she has worked since age 7.  She has worked with her father, the winemaker, in the cellar since she was 12.  Last summer she worked at Galena Cellars in Illinois.  While in her junior year she worked harvest at Sheldrake Point Winery with Dave Breeden.  January of 2012 she spent three weeks in Napa at a custom crush winery called Bin to Bottle.

Steve DiFrancesco is Winemaker for Glenora Wine Cellars and Knapp Vineyards in the Finger Lakes of New York. Steve earned a BS from Stetson University, and has since enjoyed 37 harvests in the Finger Lakes, and one in Chile.

Steve worked with Guy DeVaux and Charles Fournier at Gold Seal Vineyards, with their excellent sparkling wines, from the late ‘70’s to the mid 80’s. He then worked with high quality barrel aged red hybrids at Bully Hill Vineyards.

Steve was an assistant winemaker at Glenora in the late ‘80’s, as part of an ambitious expansion program with an emphasis on Sparkling Wines.

Steve became winemaker at Lucas Vineyards in the early 90’s, and helped expand production in high quality still and sparkling wines.

Steve returned to Glenora in 1995 as winemaker and has helped expand their reputation and production.

In 2000 the owners of Glenora purchased Knapp Vineyards, and Steve is responsible for winemaking at both properties. Riesling is at the forefront of production for both wineries, though other varieties produced include other aromatic white viniferas, sparkling wines, and red viniferas, as well as hybrids and natives.

Yann Fay spent a significant potion of his childhood on his mother's family's farm in the rural northwestern region of France called Brittany, where cider is the local beverage of choice. Meals were never complete without a bottle of some local farmer's cider gracing the table, and children were allowed a small tumbler of this nectar to go with the rustic fare being served. 

He is currently Head Cider Maker at 1911 Spirits in Lafayette, New York which is an estate cidery and New York's largest craft cider producer. He isresponsible for product research and development, quality control, and all aspects of hard cider, apple wine, and contract production. Before joining 1911, He was the Assistant Cider Maker at Bellwether Hard Cider in Trumansburg, New York. Where he apprenticed and learned how to craft hard cider, and given the creative leeway to experiment and hone his skills in a wide range of cider styles and production approaches.

Peter A. Frisch is a home wine maker with a number of medals to his credit, and a member of the New York State Home Wine Committee, since 2001.  He has also gotten experience at Standing Stone Vineyards, as a cellar rat, and the tasting room, and in the vineyards as well.  As a cellar rat he was able to "pick the brains" of winemakers and winemaking consultants.  This gives him extensive insight into the commercial and home winemaking processes.  He has also attended the New York State Wine Industry Seminar as put on by the New York State Agricultural Experiment Station at Geneva on a number of occasions.  He has A. A. S. degrees in Computer Technology - Networking and Computer Security and Forensics, and is the committee's webmaster.  He is also a member of the American Wine Society and has written the commercial winemaking part of the AWS educational online program (still under development).  Like all winemakers he is passionate about wine, and especially the wine he makes.

Christopher J. Gerling was appointed as an extension associate in Cornell University's Department of Food Science and Technology at the New York State Agricultural Experiment Station (NYSAES), effective Feb. 18, 2008.​

As a member of a multidisciplinary team in the College of Agriculture and Life Sciences (CALS) enology and viticulture program, Gerling will play a leading role in the coordination of enology and extension programs through collaboration with faculty, staff and other statewide extension personnel. 

Chris is responsible for facilitating educational programs that support the growth and improved quality of premium wines throughout the state. Examples include organization of statewide wine industry workshops, regional meetings and conferences as well as coordination of tasting panels to review wine evaluations associated with research.

Additional responsibilities are the coordination and scheduling of wine fermentations and evaluations that are done in the enology laboratory in Geneva. He will also have an active role in the preparation and writing of extension publications focusing on issues of importance to the New York wine industry.

Chris worked previously at Anthony Road Wine Company, in Penn Yan, N.Y., where he had been an assistant winemaker since 2006. He worked at NYSAES from 1999-2005 as a technician in the departments of Horticultural Sciences and Food Science and Technology. While studying for an MS in food science, which he received in 2007, he served as a teaching assistant for the course Understanding Wine and Beer. Gerling also earned a BS in communications from Cornell, in 1999.

 

 Megan Hall has worked in the wine industry since 2011, beginning with working on the sorting line at Rex Hill Winery in Newberg, OR, where she went on to work as the Viticulture Intern in the summer of 2012. She was hired to work as a tasting room assistant at R. Stuart & Co. Winery in McMinnville, OR in the spring of 2012, where she worked for two years. Megan also worked as the assistant vineyard manager at Tukwilla Vineyard in Dundee, OR before moving to Geneva, NY to pursue a PhD in Plant Pathology at Cornell University in 2013. She is now in the 4th year of her thesis research working on sour rot on wine grapes, which affects grape growers in the Finger Lakes and worldwide.
 

Holly Howell grew up in a food-loving family in Pittsford, New York. At eighteen, she spent a year in France learning to love wine and French cooking. After several years of study in Hotel and Restaurant Management, she operated a Cooking School in East Rochester, New York, where she coordinated and ran culinary programs with chefs from all over the world. She returned to school at the Rochester Institute of Technology, where she completed course work in Computer Programming and then graduated with a Bachelors of Science in Food Marketing. Since then, she has taught wine and food pairing classes for Wegmans Food Markets, several Finger Lakes Wineries, Rochester Institute of Technology, University of Rochester, the New York Wine & Culinary Center, and her parents own cooking school “The Seasonal Kitchen”. 
Holly is a member of the American Wine Society, Women for Winesense, and the American Institute of Wine and Food. She writes bi-weekly wine columns for the Rochester Democrat & Chronicle newspaper, and monthly articles for Mountain Home Magazine in Wellsboro, Pennsylvania. Holly is a CSW (Certified Specialist of Wine) through the Society of Wine Educators; a CS (Certified Sommelier) through the Master Court of Sommeliers in England; and is currently pursuing her diploma through the WSET (Wine and Spirits Education Trust). Holly is passionate about food and wine, and has an enthusiastic and fun approach to learning! 

Michael Jones, in 1971, at the age of 21,  made the jump from enthusiastic amateur to semi-impoverished professional in the wine business, eschewing the corporate life in favor of a total dedication to liquid assets.  In 1974, he and his brother made their first barrel of zinfandel when they realized that as wine became more popular, they could no longer afford to drink either the quality or the quantity that they desired.  This modest start has now taken over the basement and garage of the family home in Napa, where the winemaking has continued uninterrupted since its inception.  Throughout this period, Michael found the time to work 18 years at Domaine Chandon and was assistant winemaker at Hanzell Vineyards in Sonoma.  After getting his degree in Viticulture and Enology from UC Davis, he spent 2 ½ years in grower relations for Nova Vine Grapevine Nursery.  However, the dark side drew him back, and he has been involved with winemaking ever since.  In addition to working in Napa, Michael has also worked in wineries in Burgundy and the Hunter Valley, Australia.  He is currently the point person in the field for the fermentation division of Scott Laboratories.

Kristopher (Kris) Kane has been the Winemaker at Presque Isle Wine Cellars since 2005 and became Executive Winemaker in 2012 overseeing our Wine and Fresh Product operations. Kris has been a successful and innovative winemaker and has produced many award-winning wines. In 2013 Kris was named one of “America’s 100 Most Influential Winemakers” by IntoWine. Before working at Presque Isle Wine Cellars, Kris was employed on his family's three hundred acre grape farm in western New York. It was while working in the fields that Kris discovered his true passion, winemaking. Kris has a B.S. in Biology from Canisius College, in Buffalo, and he puts that training and discipline in life sciences to good use supporting his winemaking with strong laboratory and analytical skills. In February 2008, Kris traveled to Australia where he participated in harvest season 'down under.' During his months in Australia, he assisted with various aspects of the winemaking process, including crushing and pressing over one thousand tons of grapes while learning and working with new varieties of vinifera. Kris has brought back many new techniques from his experiences that he is currently implementing and using at Presque Isle Wine Cellars. In 2011 Kris started his own winery, 21Brix Winery, in Portland, NY. In his precious free time, Kris enjoys water skiing, golfing, snow skiing during the winter months, and experimenting with different wines.

Jan Klapetzky, was always fascinated by the fermentation process, making hard cider with baker's yeast in 1957 at age 12. This early interest in science led to degrees in Chemical engineering from Notre Dame and SUNY Buffalo, followed by 32 years of film making at Kodak. Home Wine Making began in 1970 using commercial juice and purchased grapes. In 1977, Jan planted his own vineyard in Williamson, NY. It took 10 years to of viticulture to realize his preference for the fermentation and chemistry of wine. As a home wine maker, he has received more than 2 dozen Gold Medals in state and national competitions as well as an American Wine Society Best of show in 1999 and Best Hybrid in 2006. As a recognized home winemaker he has taught home winemaking at a number of places including the NYS Wine and Culinary Center. He has judged at various competitions including twice at the Finger Lakes International. Jan has kept current with the latest winemaking technology taking classes at FLCC, Missouri State VESTA Program (on line), and numerous short courses and seminars at the Cornell Extension. In 2007 he was approached by a fruit grower in Williamson for a position as a professional wine maker at Young Sommer Winery where he is currently employed.  

Ed Lavin of the New York State Agricultural Experiment Station (part of Cornell University) will present "Analyzing Wine: the Devils (and Angels!) are in the details".  Ed presented a talk on Wine Odors in 2006.  That was a most informative presentation that was very well received.  For those of you who don't know Ed, then the following should help.

Research support professional in the Food Science Dept. at the Cornell University NYS Agricultural Experiment Station (NYSAES) specializing in the mass spectrometry and olfactometric analysis of foods and beverages.

Research:  co-author on 25 publications related to food and flavor analysis.

Through Cornell provides contract analyses for many of the world’s largest food and beverage companies.

A regular panelist evaluating wines for the Enology and grape breeding programs at Cornell.

Finals Wine judge at the NY State Fair

A home winemaker specializing in making potable wines using left over grapes from the Cornell breeding program.

In addition to Cornell duties, since 1995  chief field engineer for Datu Inc. of Geneva NY,  a Cornell spinoff business that markets flavor and  aroma analysis systems worldwide.

Awards:

NYSAES - Cornell University Employee of the Year 1997

Thomas G. Mitchell, graduate of University of Wisconsin, Madison Campus, BS, 1967, Emphasis in Zoology, strong background in science and agriculture.  Member of the  1966 National Championship Wisconsin Crew.

Writer of a number of publications dealing with winemaking and viticulture.  

1967-1972: Assistant Wildlife Refuge Manager - United States Fish and Wildlife Service, Great Swamp National Wildlife Refuge, Basking Ridge, NJ.

1972-1977:  Assistant Vineyard Manager - Eastside Industries, Inc.  Dundee, NY  120 acres of vineyard.  Planned use of and applied all pesticides, performed all task required in a vineyard operation.  Supervised 3 full time employees and up to 30 part time employees.

1977-present:  Self employed grape grower, Pa'tridge Run Farms, Dundee, NY  Owner-operator of original 36 acres of mostly native, replanted in 1984 to 21 acres of French Hybrid and Viniferas, some native varieties.

1978-present: developed alternate markets and started pressing operation of Fall Bright, The Winemakers Shoppe.

Off the farm vineyard experience:  1982-1994  Vineyard and Grower Relations Manager - The Taylor Wine Company, Hammondsport, NY.  Responsibility included decision making, planning, budgeting, contracting and scheduling of all operations and personnel in the three farm, 1110 acre Finger Lakes vineyard operation including 150 acres of Vinifera Grapes.  Administration of grower relations program included communicating with growers, contracting grape requirements, scheduling of grape deliveries and pressing operation.  Interacted with Director of Wine Production to coordinate  the activities of our departments. 

This position was achieved through promotions to increasingly more responsible positions, spanning various mergers and acquisitions as outlined:

    1982 - Hired by Gold Seal Vineyards, Inc. as Assistant Vineyard Manager
    1983 - Promoted to Vineyard Manager.
    1984 - Gold Seal Merged with Taylor, Great Western, retained as Assistant Vineyard Manager.
    1985 - Promoted to Vineyard Manager of combined operation.
    1990 - Given additional responsibility of administrating Grower Relations - Promoted to Vineyard and Grower Relations Manager. 
    1994 - When the company (Taylor Wine Company) was acquired by Canandaigua Wine Company, this position was a duplicate of existing positions and his position was eliminated.

Doug Moorhead is Vice President of Presque Isle Wine Cellars and a company Director. Doug grew up on a fruit farm in Harborcreek Township in Erie County and at 79 still farms on his 170 acre family owned vineyard in addition to his activities with Presque Isle Wine Cellars. He graduated from Penn State in 1956 with a degree in Pomology. Doug's father, Douglas McCord Moorhead, to help survive during the great depression, had brokered what few wine varieties there were in the area with several small ethnic wineries in or near Cleveland, Ohio and with Gold Seal Vineyards and Widmer Vineyards in the Finger Lakes Region. He was also very active in cooperatives in the Lake Erie area and was President of National Grape Cooperative when it was able to purchase Welch Foods and vastly improve the economic prospects of Concord growers. He was later President of Welch Foods in the late 1950's. Doug grew up in that environment and became interested in the economics of growing wine grapes to replace the acreage of other fruits such as sweet and sour cherries, peaches, plums and apples which had become less and less profitable in the Lake Erie area. Doug experimented with nearly 200 French Hybrid varieties and introduced the growing of European grapes (Vitis vinifera) into the Lake Erie area in the late 1950's. One of his main interests has been to produce quality wines from traditional European grapes grown in Pennsylvania, a goal which several other wineries in the state are now also accomplishing. He was the first chairman of a State Grape Marketing Council which developed the legislative proposal that became the Pennsylvania Limited Winery Act in 1968. He was a long time director and a past president of The Pennsylvania Wine Association, was a long time director in the National Grape Cooperative, which owns Welch Foods, was an adjunct professor in the culinary department at Mercyhurst College in North East, PA, and is currently a director of Wine America and The Pennsylvania Grape Marketing Board. Though he enjoys walking a bit more these days, Doug was a competitive runner completing marathons and ultra-marathons into his fifties. He is also an avid Bridge player holding the Life Master rank.

Staci Nugent was first exposured to the world of wine through an undergraduate wine appreciation course at Cornell University. Graduate school in genetics led her out west to Stanford University, just a stones throw from wine regions in all directions, and she eventually found herself spending weekends pouring and lending a hand in the cellar at Thomas Kruse Winery in Gilroy.  Staci decided to switch careers and she entered the wine program at the University of California at Davis and received her Master’s degree in Viticulture and Enology in 2003. She followed with hands-on winemaking experience in back to back vintages across hemispheres: Ornellaia in Italy, Hardy’s Tintara Winery in South Australia, and Williams Selyem in Sonoma, California. Staci returned to the Finger Lakes for the 2005 harvest as an Assistant Winemaker at Dr. Konstantin Frank’s and moved on to winemaker position's at Lamoreaux Landing Wine Cellars and Keuka Lake Vineyards. She is currently working as a researcher at Cornell University and consulting in the Finger Lakes wine industry.

Jonathan Oakes,was born and raised as a fourth generation fruit farmer, Jonathan pays tribute to his great grandfather and namesake of the family’s new venture, Leonard Oakes Estate Winery.   As great grandson of Leonard, Jonathan grew up on the family farm immersed in horticulture.           

Upon leaving high school, Jonathan spent a brief stint studying Anthropology at Mercyhurst College before finding the world of Oenology and Viticulture.  In an effort to find an education in this field that translated well to the surrounding geology and climate of the family farm, Jonathan chose to study in Ontario, Canada, at Niagara College.  While studying, Jonathan also managed the newly planted vineyards of the family farm and concurrently spent a harvest working for renowned winemaker Brian Schmidt, at Vineland Estates Winery.    

In early 2008 Jonathan finished school and came back to the family business full time, just as Leonard Oakes Estate Winery was beginning.  In the few short years that the Oakes winery has been in existence they have seen expansive growth from 600 to 8000 cases just this last year.  Fueling that growth have been numerous awards for their Rieslings, Chardonnays, Icewines and Ciders.  Leonard Oakes Estate Winery has also quickly become known for their unique, award winning versions of hybrid varieties that are relatively new to the marketplace.

Jonathan currently holds the titles Grape-grower and Winemaker for Leonard Oakes Estate Winery and Winemaker for Schulze Vineyards and Winery.  He also runs his own consulting business Artisan Wine Solutions, which works within the Niagara USA wine region.  

Daniel Pambianchi spoke on "Tannins and Anthocyanins: Behaviors and Impacts in Wine".  If you don't know about Mr. Pambianchi, then here is a bit about him.  Being Italian, Daniel grew up in a culture of food and wine, where wine is always part of a meal. At an early age, he enjoyed helping his father make wine at home, and was always fascinated by what seemed magic of it all at the time. Perhaps that's why he chose a path of learning pure and applied sciences. Speaking of magic, here's a little-known fact about Daniel: he performed as a semi-professional magician for over 20 years, delighting kids and all audiences with his dexterity and humor. 

Daniel received his B. Eng. degree from McGill University in 1983, where he specialized in Electrical and Computer Engineering. He has held various positions in his 20-year career in the telecom business, from product development to managing R&D teams, to launching network solutions that are part of today's communications networks. 

Daniel's interest in wine continued as he resumed making wine at home while sharpening his winemaking knowledge and skills. He wanted to share his knowledge and experience, and in 1999 he published the first edition of his well-known book "Techniques in Home Winemaking." His book quickly became a best-seller and is currently in its third edition. He also published two other books: "Kit Winemaking" and the general interest book "Wine Myths, Facts and Snobberies." 

But in 2003, Daniel wanted to pursue his dream of running a commercial winery. In 2004, he acquired Maleta Winery (www.MaletaWinery.com) in Niagara-on-the-Lake, Ontario where he now makes award-winning wines from his 15-acre vineyard planted to vinifera varieties. His true passion, he admits, is sparkling wine: he enjoys making it, drinking it, talking about it, and writing about it, usually sharing it in good company with Italian food. And he is adamant about the best sparkling wines being crafted using the traditional method. In fact, if you visit his operation, the entire traditional method process is done by hand, including riddling, disgorging, and corking. 
Daniel may be familiar to many of you. He has been a regular author for WineMaker magazine (www.WineMakerMag.com) since 2000 and serves as Technical Editor, and he also runs a small wine analysis lab for home winemakers (www.TechniquesInHomeWinemaking.com). Currently, Daniel is working on two other book projects: Wine Chemistry, and Wine Microbiology.

Johannes Reinhardt, a German native, was born in the little village of Neuses am Berg, 80 miles east of Frankfurt/Main (Germany). Johannes grew up in a family that has been in the wine business since 1438. He has been in the vineyards and wine cellars all his life and his attraction to wines and winemaking began at a very early age.

Through training and experience he has formed a philosophy that great wines begin with close attention to detail, a deep sense for art, passion, and dedication. Wine quality still begins in the vineyards and continues through the cellar. Johannes' philosophy is to do his best, to respect nature and work with it. He says, "Mother Earth gives us this great beverage. I believe in giving the wine a chance to express itself with a minimum of manipulation."

Johannes has had extensive experience in small to medium size wineries with excellent reputations, allowing him to keep a hand on the vines and a hand on the glass. His education began with a three-year training in wine growing and winemaking. After completion of formal schooling, he worked for two years in his family's winery. He went on to study further at a technical college in wine growing and wine making, finishing in 1991. Johannes sought work experience in organic operations, sparkling wines, red wines, white wines and wines made from botrytised grapes (noble rot). This effort led him to work at Estate Kistenmacher-Hengerer, a red wine specialist. He worked next for Hartmann Dippon Castle Estate, highly regarded for organic wines; and then for Dr. Frank's Vinifera Wine Cellars as a student intern. He joined Anthony Road in 2000.

His passions include: life, traveling, good food, good wine, his profession, volleyball and soccer as well as classical music.  Johannes dislikes dishonesty, those who enter the wine business for money alone without a passion for wine, and peanut butter and jelly sandwiches.

Diane M. Schmitt has a B.S. in food science from Cornell University (2011) and is currently a Doctoral candidate in the Mansfield laboratory at Cornell University. Her research focuses on the investigation of pre-fermentation cold soaking on the sensory and chemical characteristics of New York State aromatic white wines. Diane also has an interest in bitterness perception and has been working on a winery safety and sanitation fellowship project for the past two years. She is HACCP certified, has completed the OSHA Occupational Health and Safety Standards for General Industry course, and has experience evaluating safety and quality measures in food production facilities. Diane is actively involved in the Institute of Food Technologists in student leadership positions. 

(LinkedIN: https://www.linkedin.com/in/dianemschmitt ; Twitter: @DianeMSchmitt)  But that is not all:  
EDUCATION
Doctor of Philosophy, Food Science, Expected December 2015
Cornell University, Geneva, NY
Bachelor of Science, Food Science with Distinction in Research, May 2011
Cornell University, Ithaca, NY
Honors Thesis: The Effect of Phenolic Acids on the Growth of Spoilage Yeasts in a
Synthetic Wine Model System
RELATED EXPERIENCE
Research
Graduate Student, Cornell University, NYSAES, Geneva, NY
August 2011-present
Field of Food Science and Technology
Research Advisor: Dr. Anna Katharine Mansfield
• Investigating the effect of skin contact time on the phenolic compound content of
white wines produced from grapes grown in the Upstate New York Finger Lakes
Region.
• Characterizing bitterness in white wines through analytical and sensory techniques.
• Mentored a summer student in 2013 who investigated the tannin profile of
aromatic white grape varieties as well as the affinity of the alcohol insoluble
residues of these grape varieties to tannin
• Designed a project for and managed a French intern from August 2013-January
2014 who worked on phenolic compound threshold tests and a rating test to
determine the effect of color on white wine sensory characteristics.
• Presentation: American Society of Viticulture and Enology Eastern Section
Annual Meeting, Traverse City, Michigan, July 17, 2012: “The Effect of Cold Soak
and On-skin Fermentation on the Phenolic Content of Aromatic White Wines”
• Presentation: Eastern Winery Exposition, Lancaster, Pennsylvania, March 6,
2013: “The Phenolic Management of Aromatic White Wines”
• Presentation: German Winegrowers’ Congress, Stuttgart, Germany, April 23-24,
2013: “The Effect of Cold Soak and On-skin Fermentation on the Phenolic Content
of Aromatic White Wines”
• Presentation: Cornell Recent Advances in Viticulture and Enology, Ithaca, New
York, November 18, 2014: “The Effect of Cold Soaking on the Phenolic Content and 
Sensory Characteristics of Aromatic White Wines”Land Grant Fellowship, Cornell University, College of Agriculture and Life
Sciences, Geneva, NY
August 2013-May 2015
Extension Project Proposal: Winery Sanitation and Safety Tools for NY Wineries
Fellowship Advisor: Dr. Anna Katharine Mansfield
! Conduct surveys and visit wineries to determine current winery sanitation practices
in the Eastern United States.
! Compile and distribute a winery sanitation and safety practices fact sheet.
! Create reference guides on select winery safety and sanitation topics.
! Disseminate information through online publications and conferences.
! Organized an employee safety information booth at the B.E.V NY Conference,
Rochester, NY, Febraury, 27-28, 2015
• Presentation: Cornell Recent Advances in Viticulture and Enology, Ithaca, New
York, November 19, 2014: “Eastern United States Winery Cleaning and Sanitation
Survey”
• Extension Article: Schmitt, D.M., Mansfield, A.K. (2014). Winery Safety Series:
Noise Exposure and Hearing Loss Prevention. In Veraison to Harvest: Statewide
Vineyard Crop Development Update. Martinson,T.E. and C.Gerling(Eds.),9(6):3-4.
• Extension Article: Schmitt, D.M., Mansfield, A.K. (2014). Introduction to Winery
Sanitation. In Veraison to Harvest: Statewide Vineyard Crop Development
Update. Martinson, T. E. and C. Gerling (Eds.), 9(4):3-4.
• Extension Article: Schmitt, D.M., Mansfield, A.K. (2013). Preliminary Results of
Winery Sanitation Survey. In Veraison to Harvest: Statewide Vineyard Crop
Development Update. Martinson, T. E. and C. Gerling (Eds.), 8(6):3-4.
Extension Article Link: http://grapesandwine.cals.cornell.edu/newsletters/veraison-harvest
Undergraduate Researcher, Cornell University, Ithaca, NY
November 2009- May 2011
Senior Honors Thesis, Food Science Department
Research Advisor: Kathleen Arnink
• Investigated the effect of phenolic compounds on the survival and growth of
spoilage microorganisms in a synthetic grape juice model system.
• Prepared and submitted a research proposal and was awarded a $1,500 Robert R.
Morley Research Grant.
Undergraduate Researcher, Cornell University, Ithaca, NY
January 2009-November 2009
Food Science Department
Research Advisor: Dr. Joseph Hotchkiss
• Investigated non-thermal processing method for grape juice using dense phase
carbon dioxide.
• Conducted preliminary testing on a dense phase carbon dioxide grape juice
processing unit.
• Designed preliminary experimental protocol including grape juice processing,
microbiology analysis, and sensory testing.
Student Assistant, Cornell University, Ithaca, NY
September 2008-May 2011 (Non-continuous)
Cornell University Sensory Testing Facility
• Aided with sensory tests by preparing and distributing samples as well asTeaching Assistant, Cornell University, Ithaca, NY
January 2012-May 2012
Introduction to Wines and Vines Laboratory
• Prepared for weekly laboratory sessions.
• Sent communications to students.
• Made wine standards for lecture portion of the course.
• Taught an introduction to Excel lecture.
• Assisted with grading assignments and exams.
Teaching Assistant, Cornell University, Ithaca, NY
August 2011-December 2011
Sensory Evaluation of Food
• Prepared for laboratory sessions.
• Graded weekly problem sets and laboratory reports.
• Collaborated with the course teaching team.
Teaching Assistant, Cornell University, Ithaca, NY
January 2011-May 2011; January 2010 - May 2010
Leadership and Career Skills in Food Science
• Prepared and gave a presentation on strategies for success in the corporate world.
• Compiled weekly student assignment responses.
• Graded assignments.
• Collaborated with the course teaching team.
Internships
PepsiCo, Valhalla, NY
June 2- August 15, 2014
Beverage Applications Intern
• Worked with protein in a dairy based beverage system
• Collected and analyzed viscosity, phase separation, and color data
• Gained experience analyzing scanning electron microscope and differential scanning
calorimetry sample data
• Worked on an intern innovation project team and produced a product protocept that
received the award for most innovative product
Wegmans Food Markets, Inc., Rochester, NY
June 2011-August 2011 (Full time)
September 2011- May 2012 (Part time)
Bakery Quality Assurance Intern
• Conducted biological hazard analysis for central bakery plant ingredients and
products.
• Created flow diagrams for new production lines and verify existing flow diagrams.
• Organized HACCP documents.
• Collaborated with the HACCP team.
• Conducted quality assurance duties in the central bakery plant.