Dr. Katherine A. Thompson-Witrick is an Assistant Professor in the Food Science and Human Nutrition Department at the University of Florida. She obtained her B.S. in Food Science and Technology from the University of Georgia in 2008, and her Ph.D. in Food Science and Technology from Virginia Polytechnic Institute and State University in 2012. After completing her Ph.D. she worked as a Postdoctoral Research Scholar at Virginia Polytechnic Institute and State University in 2013. She then took positions as a Quality Control Analyst at SweetWater Brewing Company in 2014–2016 and as an Assistant Professor at Southern Illinois University, Carbondale in 2017–2020 before joining the University of Florida in August 2020. Dr. Thompson-Witrick’s research primarily focuses on looking at how you can alter the flavor and aroma profile of a fermented beverage by simply changing a single ingredient or altering the fermentation parameters. She also researches the impact the geographical growing region of an ingredient has on the flavor and other quality attributes of the specific ingredient found in beer. While her primary research area is beer, she does work with other fermented beverages and products like kombucha, kefir, yogurt, and wine.