PULLMAN, Wash. — Carolyn Ross is proof that a college course can change your life. In her case, it has meant reaching the highest level a scientist can achieve at Washington State University: Regents Professor.
As an undergraduate student studying nutrition at the University of Manitoba, Ross enrolled in a food science course. She had never thought about the subject before, but it sounded interesting.
“I don’t know why I took that course originally, but I’m incredibly grateful that I did,” said the native Canadian. “I didn’t know anything about food science.”
After graduating from Manitoba, Ross went on to earn a master’s degree at the University of Guelph, then a PhD from Michigan State University in food science. After moving back and forth across the Canada/U.S. border for multiple jobs, she settled at WSU in 2004.
She’s been in Pullman ever since, making impactful scientific discoveries that benefit those with specific dietary needs and anybody who loves wine, cheese, and apples. She also helps students graduate and start their lives after school.
“A degree in food science gives you so many options,” Ross said. “Helping graduate and undergraduate students build an interest in the field and go on to successful careers is so rewarding.”
At WSU, only 30 faculty can hold the rank of Regents Professor at any one time. Promotion to the role requires service to the university for at least seven years and attainment of the highest level of professional achievement. Each college may nominate only two candidates each year.
Ross is only the second food science professor to earn this promotion since 2003, and one of two WSU professors promoted to that rank this year.
“This is a well-deserved promotion and honor for Dr. Ross,” said Soo-Yeun Lee, director of WSU’s School of Food Science. “I’ve known her for years, and her work is internationally recognized in our field of sensory science. I’m so excited for Carolyn and proud that she was named a Regents Professor.”
Ross runs WSU’s Sensory Science Center, which conducts food tasting tests with public participation. She said her work is often relatable to a wider audience in a way that other scientific fields may struggle with because everyone has to eat.
“People get to see more of my research because they’re often here tasting pizza, cheese, or apples,” she said. “Food is personal, so our work to improve it is easy to translate to non-scientists.”
Ross’ recent research includes looking at how to make prepared foods palatable and healthy for older adults and studying healthier food with desirable food textures for children with Down syndrome. Those research interests evolved from her earlier work as her life experiences grew.
“I made a big pivot in my research program in 2012, when I started looking at how to design foods for populations with specialized dietary and sensory needs,” Ross said. “Inspired by my son Isaac, who has Down syndrome, I started to explore aspects of feeding and eating for children with the syndrome.”
Although Ross has reached the pinnacle of WSU faculty achievement, she has no intention of slowing down any time soon. She plans to tackle more complex questions and conduct research that requires more collaboration with experts in fields beyond food science.
“Food is critically important, but the process of eating remains understudied, and I think that is where my research can continue to make an impact,” Ross said.