ALLISON KATHLEEN BAKER

206-313-9555 • AKBAKER1234@GMAIL.COM • FREMONT, MI

SUMMARY

Four years of sensory experience in qualitative and quantitative sensory evaluation. Specific areas of sensory expertise include: experimental design, questionnaire construction, lexicon development, temporal methods, product guidance testing, and preference mapping. Practical application of statistical analysis tools with hands-on experience using several statistical software packages. Experience managing projects and people. Confident, competent, and comfortable communicating with individuals of varying knowledge levels and backgrounds.

EDUCATION

2012-2015 Doctorate of Philosophy in Food Science, Washington State University Dissertation Title: Sensory Evaluation of Wine Matrix Components and Wine FinishMajor Advisor: Dr. Carolyn Ross

Relevant Coursework: Sensory Evaluation of Food and Wine, Food Chemistry, Functional Foods and Health, Modern Chromatography, Dairy Sensory Evaluation, Food Laws, Scientific Writing, Statistical Analysis of Qualitative Data, Analysis of Variance of Designed Experiments, Applied Linear Models

2007-2011 Bachelor of Science in Biology, Cum Laude College of Arts and Sciences, Santa Clara University

CORE SKILLS

Programming for sensory evaluation panel design, software including Compusense 5.6 and Compusense at-hand

Statistical analysis including but not limited to difference testing, Kruskal-Wallis, ANOVA, pairwise comparison, principal component analysis, canonical variates analysis, logistic regression, linear regression, and preference mapping (statistical software including XLSTAT Sensory Package, SAS, and Stata 13)

Critical evaluation of scientific information and effective communication of findings Proven ability to handle multiple projects simultaneously Product development with experience gained through intercollegiate competitions Strong work ethic with a desire to learn and progress Organization and attention to detail Use of PC software and Apple programs, including Microsoft Office Suite

WORK EXPERIENCE

June 2015-present Nestlé Gerber (Fremont, MI), Sensory Intern Act as a Market Sensory Specialist by providing support to the applications

group, conducting comparative profile panels, and developing a plan for creating a claims database

Discuss project goals with marketing, product developers and quality analysts Analyze data using SAS statistical software and report study findings and

recommendations through written and verbal communication

Support consumer testing and discrimination testing for external clients including other Nestlé affiliates

Spring 2014 Washington State University, School of Food Science (Pullman, WA), Assistant Project Manager Collaboration with Apres Vin (Prosser, WA) Project title: Sensory and Chemical Analysis of a Grape Pomace Flour-

Fortified Coffee Beverage Incorporation of grape must in the coffee at the optimal concentration

provided additional antioxidant properties in the coffee and created a use for what is currently a waste product (grape must) while not impacting consumer acceptance

Developed saliva collection protocol, identified and optimized biochemical assays for saliva characterization, provided guidance for statistical analysis of analytical and sensory data, provided guidance for effective presentation of results as poster and written report

April 2014 Washington State University, School of Food Science (Pullman, WA), Assistant Project Manager Collaboration with University of Idaho Extension (Twin Falls, ID) Project title: Impact of diet on farmed trout sensory properties Independently prepared and administered an off-site consumer preference

panel (texture, aroma, flavor, appearance) poached and smoked trout Immediately following off-site panel, presented results of previous trout

studies to approximately 25 aquaculture industry professionals

December 2014 Washington State University, School of Food Science (Pullman, WA), Assistant Project Manager Project title: Consumer evaluation of coffee Consumer acceptability of coffee as a function of brewing method

(commercial K cups, re-fillable K cups, and drip coffee) Managed all aspects of this study, including sourcing product, panel staffing,

questionnaire development, preparation/serving logistics with hot product, analysis of results, and report preparation

Spring 2013 Washington State University, School of Food Science (Pullman, WA), Panel Manager Collaboration with PATH (Seattle, WA) Project title: Sensory characterization of fortified rice Developed and administered a trained panel to evaluate the sensory properties

(flavor, aroma, texture) of rice treatments fortified with a multi nutrient and varying in rice flour, sweetener, iron, and zinc

EXTENSION WORK

February 2015 Washington State University Extension (Pullman, WA), Assistant Manager Collaboration with the WSU Apple Breeding Program and Proprietary

Variety Management (Yakima, WA) Project title: Recommendations for WA2 apple name based on varietal

sensory attributes Provided support to develop questionnaire for sensory focus groups held

across Washington

Transcribed focus group discussions, analyzed results, and prepared the final report

Summer 2012-2014 Washington State University Wine Microbiology and Sensory Certificate Program (Pullman, WA), Assistant Coordinator Provided support for the hands-on sensory portion of this industry focused

wine short course each year (approximately 30 professional attendees) Prepared standards/wine faults, assisted in coordinating scheduling and

resources during the short course

Fall 2013 Washington State University Extension (Pullman, WA), Assistant Manager Collaboration with the WSU Apple Breeding Program and Proprietary

Variety Management (Yakima, WA) Project title: Recommendations for WA2 apple name based on varietal

sensory attributes Provided support to develop questionnaire for sensory focus groups held

across Washington Transcribed focus group discussions, analyzed results, and prepared the final

report

PRODUCT DEVELOPMENT EXPERIENCE

2012-2013 DD Williamson National Coloring Competition for Students Formulated a powdered, single-serve, sport recovery drink using only

naturally derived colorants Team Captain, Finalist

Summer 2012 Idaho Milk Processors Association Product Development Competition Participant Worked with a team of students to develop a dairy-based, gluten-free ravioli Key contributions to team included product formulation and development of

sensory panel to determine consumer acceptance of product Awarded 3rd place

L EADERSHIP POSITIONS

2014-present Institute of Food Technologists Sensory and Consumer Sciences Division, Student Representative for the Content Team Provided support to the division leadership Published monthly journal update to summarize recent publications relevant

to sensory and consumer research Assisted with annual meeting technical planning, student competitions, white

papers, webinars, training and short courses, and online content. Developed protocol for monthly “Table of Contents” updates

2014-2015 Institute of Food Technology Student Association (IFTSA), Vice President of Membership Experiences Worked to ensure that the IFTSA provides maximum member value Served as primary contact for new student chapters looking to join the IFTSA

Managed and coordinated the Excellence in Leadership Award (identified judges, explained rubric for scoring, coordinated transfer of application materials, and tallied/announced winners)

2013-2014 Institute of Food Technology Student Association (IFTSA), Pacific West Area Representative Represented IFT members from chapters in Washington, Oregon, Northern

California, Idaho, and British Columbia on the IFTSA Board of Directors, traveling to board meetings twice annually and frequently participating in board conference calls

Fundraised ($3800) and organized the Pacific Northwest United States area meeting where approximately 60 IFTSA members received updates, listened to industry speakers, and participated in College Bowl

2012-2013 Washington State University Food Science Club, Officer Conducted and planned meetings, events, and intramural activities, while

serving as President (January 2013 to August 2013) Vice President of the club from August 2012 to January 2013 and was

primarily responsible for planning the annual club trip to Portland, OR to coincide with the Northwest Food Processor Expo and to tour food industry and food research facilities

Awarded Superior Club of the Year by the College of Agriculture, Human, and Natural Resource Science at Washington State University

PEER-REVIEWED PUBLICATIONS

Baker, A.K., Vixie, B., Rasco, Ovissipour, M. and Ross, C.F. Development of lexicon for caviar for use in determination of consumer preference. Journal of Food Science. 79(12), S2533-S2541Journal impact factor: 1.791

Baker, A.K. and Ross, C.F. 2014. Sensory evaluation of impact of wine matrix on red wine finish: A preliminary study. Journal of Sensory Studies. 29, 139-149.Journal impact factor: 2.281

Baker, A.K. and Ross, C.F. 2014. Wine finish in red wine: the effect of ethanol and tannin concentration. Food Quality and Preference. 38, 65-74. Journal impact factor: 2.430

MANUSCRIPTS IN PREPARATION

Baker, A.K., Castura, J.C., and Ross, C.F. Under Review. Temporal check-all-that-apply characterization and consumer acceptance of red wine finish.

Baker, A.K., Vixie, B., Rasco, B.A., Ovissipour, M., Van Eenennam, J.V., and Ross, C.F. In preparation. Lexicon development and validation for caviar characterization and relationship to consumer preference.

INDUSTRY PUBLICATIONS

Baker, A.K. and Ross, C.F. Impact of wine matrix on red wine finish and consumer acceptance. Practical Winery and Vineyard. October, 58-60.

ABSTRACTS PRESENTED AT SCIENTIFIC MEETINGS

Baker, A.K. and Ross, C.F. 2015. Impact of wine composition on the sensory evaluation and consumer acceptance of Syrah wine finish. Accepted for presentation at upcoming Institute of Food Technologists Annual Meeting and Food Expo, Chicago, IL.

Baker, A.K., Vixie, B., Rasco, B.A., Ovissipour, M., Van Eenennam, J.V., and Ross, C.F. 2015. Lexicon development and validation for caviar characterization and relationship to consumer preference. Accepted for presentation at upcoming Institute of Food Technologists Annual Meeting and Food Expo, Chicago, IL.

Smoot, K., Baker, A.K., Diako, C., Kuchera, M., and Ross, C.F. 2015. Sensory and Chemical Analysis of a Grape Pomace Flour-Fortified Coffee Beverage. Showcase for Undergraduate Research and Creative Activities. Pullman, WA.

Smoot, K., Baker, A.K., Diako, C., Kuchera, M., and Ross, C.F. 2015. Sensory and Chemical Analysis of a Grape Pomace Flour-Fortified Coffee Beverage. Dr. William R. Wiley Research Exposition, Pullman, WA.

Minnette, V., Diako, C., Baker, A.K., and Ross, C.F. 2015. Saliva: its influence on the electronic tongue’s response utilizing singular tastants. Showcase for Undergraduate Research and Creative Activities. Pullman, WA.

Applied Sciences Division, Awarded 2nd place

Minnette, V., Diako, C., Baker, A.K., and Ross, C.F. 2015. Saliva: its influence on the electronic tongue’s response utilizing singular tastants. Dr. William R. Wiley Research Exposition, Pullman, WA.

Baker, A.K. and Ross, C.F. 2015. Impact of wine composition on the sensory evaluation and consumer acceptance of Syrah wine finish. Washington Association of Wine Grape Growers Annual Meeting, Convention, and Trade Show, Kennewick, WA.

Baker, A.K. and Ross, C.F. 2014. Sensory evaluation of the impact of wine matrix on red wine finish. Institute of Food Technologists Annual Meeting and Food Expo. New Orleans, LA.

Sensory and Consumer Sciences Division Oral Finalist, Awarded 3rd place

Baker, A.K. and Ross, C.F. 2014. Wine finish in red wine: the effect of ethanol and tannin concentration. Washington Association of Wine Grape Growers Annual Meeting, Convention, and Trade Show. Kennewick, WA

Graduate Student Division Poster Competition, Awarded 2nd place

Baker, A.K. and Ross, C.F. 2013. Sensory evaluation of the impact of wine matrix on red wine finish. Institute of Food Technologists Annual Meeting and Food Expo. Chicago, IL.

Baker, A.K. and Ross, C.F. 2013. Wine finish in red wine: the effect of ethanol and tannin concentration. Washington Association of Wine Grape Growers Annual Meeting, Convention, and Trade Show, Kennewick, WA.

TEACHING EXPERIENCE

Spring 2014 Functional Foods and Health (FS 510)Guest lecturer: Health Benefits of Wine

Spring 2014 Sensory Evaluation of Food and Wine (FS 422)Guest lecturer: Temporal Methods and Attribute Difference Tests

Spring 2014 Sensory Evaluation of Food and Wine Laboratory (FS 423)Teaching AssistantGuest lecturer: Descriptive Analysis Lab

Spring 2013 Sensory Evaluation of Food and WineGuest lecturer: Principles of Time-intensity and Shelf-life Studies

Spring 2013 Sensory Evaluation of Food and Wine LaboratoryTeaching Assistant

Fall 2012 Food Processing LaboratoryTeaching Assistant

Spring 2012 Food Analysis Laboratory Teaching Assistant