Carolyn Ross is a professor at the School of Food Science at Washington State University (WSU), an Affiliate Professor at the WSU School of Medicine, and Director of the WSU Sensory Science Center. The overall objectives of Dr. Ross’ research and graduate education program are to understand the theoretical basis underpinning the sensory perception of foods and wines and correlate these attributes with quantifiable characteristics. Dr. Ross has also expanded her research into the area of food texture perception in children. Dr. Ross has established her lab and the WSU Sensory Science Center as centers for graduate student training in the areas of sensory science and analytical chemistry. In 2019 and 2020, she was the recipient of the Institute of Food Technologists Tanner Award for the most‐cited article in the Journal of Food Science (sensory and food quality section). Dr. Ross was also recently awarded the WSU Faculty Excellence Award for Instruction.