Aimee currently works as a Sensory Scientist at the Food Innovation Center. She obtained her M.S. in Food Science with an emphasis in Sensory Evaluation in 2014. She assists industry clients with sensory and consumer testing and collaborates in mission oriented research designed to advance Northwest agriculture and food products. Recent work includes: consumer perception of value-added products produced from beverage waste, sensory analysis of Oregon Chardonnay, factors affecting consumers’ preferences for and purchasing decisions for Northwest ciders, consumer acceptability of reduced-sodium products, evaluating consumer acceptability of new Northwest strawberry varietals and looking at the effects of sensory properties on eggs when replacing corn and wheat in layer hen’s diets.