Ann Colonna, MS
Senior Faculty Research Assistant I and Sensory Program Manager, Food Innovation Center
Oregon State University
Ann Colonna received her B.S. degree in Biochemistry in 1997 from the University of Arizona and followed that with a culinary degree from the Culinary School of the Rockies in Boulder, Colorado and Provence, France. She continued her education at the University of California, Davis where she earned an M.S. degree in Sensory Food Science in 2001 focusing on methods to mask the carry-over effects in the mouth from the astringency in wine.
Ann is currently in her 15th year as the Sensory Program Manager at the Food Innovation Center in Portland, Oregon, an off campus Oregon State University Experiment Station. 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 factors affecting consumers’ preferences for and purchasing decisions regarding pasteurized and raw milk specialty cheeses, consumer detection and acceptability of reduced-sodium bread, a collaboration with WorldFish to study perceptions of Egyptian Tilapia, gauging the sensory impacts of steam treatment to combat Salmonella on in-shell hazelnuts, evaluating consumer acceptability of new Northwest strawberry varietals and understanding consumer preference for grass-fed beef among others.