Education

Cornell University, Ph.D. Food Science. Expected January 2006.
Food Chemistry concentration, Biochemistry and Chemistry minors. GPA 3.93.
"Characterization of human odorant-specific sensory deficits (OSDs) using gas chromatography-olfactometry (GCO)"

Cornell University, M.S. Food Science, May 2003.
"Gas chromatography-olfactometry analysis of Carabao mango (Mangifera indica L. cultivar Carabao) fruit, nectar, and puree"

University of St. Andrews BSc. Honours Biochemistry with Microbiology and Biotechnology, June 1999.

Graduate Research Assistant, Cornell University, Geneva, NY 2000 — present
Devised and presented independent research, provided laboratory and student supervision.
— Ph.D. Project: Characterization of human odorant-specific sensory deficits (OSDs) using gas chromatography-olfactometry (GCO).
— M.S. Project: Flavor analysis of Carabao mango fruit, nectar, and puree.


Product Development Team, Geneva, NY 2003 — 2005
Led collaborative efforts to develop four products for three national competitions, initiated idea generation sessions, developed product formulation, generated sensory evaluation questionnaires, and report preparation.
(Second Place, 2005 Danisco Knowledge Award Competition; Finalist, 2003 Almond Innovations Contest, Almond Board of California.)


Graduate Teaching Assistant, Cornell University, Ithaca and Geneva, NY 1999 — 2005
Key liaison between students and instructors, coordinated teaching and assistant teams, budgeted class expenses (10K), planned events, as well as organized class scheduling, sample management, exams, and technology maintenance.
Courses: Understanding Wine and Beer, Food Chemistry, Science and Technology of Foods, and Introductory Food Science.
(Cornell University Institute of Food Science Outstanding Teachers Assistant Award, 2000)


Product Development Internship, General Mills, Minneapolis, MN Summer 2001
Designed and conducted bench top experiments and tests involving ingredient substitution and functionality, including sensory evaluation and shelf life studies, consistent with project timelines for the Big G "Child and Channels" group at General Mills.

Publications

Katherine M. Kittel, Hannah Collins, Edward H. Lavin, John Barnard, Terry E. Acree (2005) "Using gas chromatography–olfactometry to measure odorant-specific sensory deficits in humans," in preparation.

Katherine M. Kittel, Audrey Maillard, Edward H. Lavin, Kathryn D. Deibler, Terry E. Acree (2003) "Analysis of off–aromas in wines caused by aging" In: Handbook of Flavor Characterization: Sensory, Chemical, and Physiological Techniques; Eds. Kathryn D. Deibler and Jeannine Delwiche, Marcel Dekker, Inc., New York, pp. 455–462.

Terry E. Acree, Kathryn D. Deibler, and Katherine M. Kittel (2003) "Challenges in flavor analysis posed by the structure and function of the olfactory system" In: Handbook of Flavor Characterization: Sensory, Chemical, and Physiological Techniques; Eds. Kathryn D. Deibler and Jeannine Delwiche, Marcel Dekker, Inc., New York, pp. 83–91.

Katherine M. Kittel and Kathryn D. Deibler (2002) "Contribution of Halogenated Aroma Compounds to Food Flavor" In: Heteroatomic Aroma Compounds; Eds. Gary A. Reineccius and Terry A. Reineccius, ACS Symposium Series No. 826, American Chemical Society, Washington D.C., pp. 269–280.

Selected Presentations

Pangborn Sensory Science Symposium, Harrogate, UK August 2005
"Using gas chromatography-olfactometry to measure odorant-specific sensory deficits," oral presentation

Weurman Flavor Research Symposium, Copenhagen, Denmark June 2005
"Using Gas Chromatography-Olfactometry (GCO) to Measure Varying Odorant-Specific Sensory Deficits (OSDs)," poster

International Symposium on Olfaction and Taste (ISOT) and Japanese Association for the Study of Taste and Smell (JASTS), Kyoto, Japan July 2004
"Using GCO to measure odorant-specific sensory deficits (OSDs) in humans," poster

American Chemical Society Annual Meeting, Boston, Mass. August 2002
"Analysis of off-aromas in wines caused by ageing," oral presentation

Institute of Food Technologists Annual Meeting, New Orleans, LA June 2001
"Gas Chromatography/ Olfactometry Analysis of Cebu Mango (Mangifera indica L. cultivar Carabão) fruit, nectar and puree," oral presentation

American Chemical Society Flavor Workshop, Washington D.C. August 2000
"Contribution of Halogenated Aroma Compounds to Food Flavor," joint oral presentation with Kathryn Deibler

Honors and Awards

National and Regional:
Institute of Food Technologists (IFT) Society of Flavor Chemists Memorial Graduate Fellowship
American Chemical Society Agriculture and Food Chemistry Division, George Charalambous Graduate Fellowship
Western New York Section IFT Scholarships
IFT Certificate of Merit.

Cornell University:
Ruth Herzog and Albert Flegenheimer Graduate Awards
Downing Graduate Student Excellence Award
Kosi Award in Food Science; Outstanding Teachers Assistant Award
Commendations for Academic Excellence

Class Medal in Senior Honours Biochemistry, University of St. Andrews, 1999

Leadership Activities

Student Association of the Geneva Experiment Station (Co-President, Secretary)
Cornell University Phi Tau Sigma (Treasurer)
IFT Refrigerated and Frozen Foods Division (Student Representative, Webmaster)
Expanding Your Horizons at Cornell University (facilitated workshops designed to encourage girls' interest in science courses and career options).

Interests include travel, cooking, sports, volunteering, reading, and handcrafts.

References
Professor Terry E. Acree
Deptpartment of Food Science and Tecnnology
Cornell University - NYSAES
630 West North St.
Geneva, NY 14456