Graduate Student Researcher
Andrew is a Master's Student in the Food Science & Technology program at UC Davis. Prior to joining UC Davis, he obtained his B.S. degree in food science from Penn State University. His primary focus is in using sensory and consumer science methodologies to study different aspects of coffee. He has led projects investigating how freezing impacts aroma loss in roasted coffee beans and the role that total dissolved solids and extraction percentage play in consumer preferences for black coffee.