Science Pub: “The Economics & Sensory Science of Wine”
October 12th, 2021 | 6:00 – 7:00 p.m.
Sip your favorite brew, while you learn a thing or two! Science Pub is an opportunity to enjoy learning about science in an informal atmosphere; no scientific background necessary! Just bring your curiosity and a thirst to learn.
There are 2 ways to be at this event:
- In Person – Paradise Creek Brewery will be seating indoors at 100% capacity under the Washington State COVID-19 Mask Mandate and the pub talk will be broadcast/projected on a the large projection screen in the pub/restaurant area.
- On Zoom – Register for the Zoom Talk HERE. Place a food/drink order for pick up at Paradise Creek Brewery’s Downtown Restaurant – 245 SE Paradise St, Pullman. Local delivery is also available. Mention Science Pub and you’ll be sent a link by text or email to join the event. Tip: Place your order early so it’s ready by Science Pub time.
Please also visit the Facebook event for this talk.
This month’s speakers:
Join Jill McCluskey and Carolyn Ross on October 12th for their pub talk, “The Economics & Sensory Science of Wine”.
Jill’s talk will cover some of her studies on the economics of wine, especially the factors that influence prices. She will close with a discussion of a jointly authored paper with Carolyn Ross on how consumers respond to different oak treatments. Carolyn will then give a talk about sensory studies conducted with wine.
Dr. Jill J. McCluskey is Regents Professor and Director of the School of Economic Sciences at Washington State University. McCluskey’s research focuses on product quality and reputation, sustainable labeling, consumer preferences for new technology, and representation of women in STEM. An award-winning researcher, she is widely published and cited. Her research has been funded by private foundations, NSF, and USDA. An award-winning mentor, she has served as major professor to 46 Ph.D. graduates, many of whom are Professors at major research universities. She is a member of the Board on Agricultural and Natural Resources of the National Academies of Sciences, Engineering, and Medicine. She is an Editor of the American Journal of Agricultural Economics, past President and Fellow of the Agricultural and Applied Economics Association, Fellow of the Western Agricultural Economics Association, and a member of the WA State Academies of Sciences. Her research has been highlighted by various media outlets including the New York Times, National Public Radio, and Newsday. She received her Ph.D. in Agricultural and Resource Economics from the University of California, Berkeley.
Dr. Carolyn Ross 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 objectives of Dr. Ross’ research and graduate education program are to understand the theoretical basis underpinning the sensory perception of foods and wines and correlate these attributes with quantifiable characteristics. Dr. Ross has also expanded her research into the area of food texture perception in children. Dr. Ross has established her lab and the WSU Sensory Science Center as a center for graduate student training in the areas of sensory science and analytical chemistry. In 2019 and 2020, she was the recipient of the Institute of Food Technologists Tanner Award for most‐cited article in the Journal of Food Science (sensory and food quality section). Dr. Ross was also recently awarded the WSU Faculty Excellence Award for Instruction.
Topics and presenters are arranged by the Palouse Discovery Science Center (PDSC) and WSU’s Entrepreneurial Faculty Ambassador (EFA) Program. All Donations support PDSC. Click here for more information.