National Science Foundation Graduate Research Fellowship Awarded to V&E PhD Candidate
Arielle Johnson has received a National Science Foundation (NSF) Graduate Research Fellowship. These prestigious 3-year fellowships are highly selective and are awarded annually by the Graduate Research Fellowship Program to 2,000 graduate students who demonstrate outstanding initiative, abilities, and accomplishments, and show potential to contribute to strengthening the vitality of the US science and engineering enterprise.
Arielle is a PhD candidate in the Agricultural and Environmental Chemistry Graduate Group, working under the direction of Dr. Susan Ebeler in the Department of Viticulture and Enology. Her dissertation research will expand our understanding of how specific odorants induce perceptual interactions in real food systems of gastronomic importance. She will use advanced analytical chemistry tools and sensory science methodologies to study aroma and taste in wine and food systems.
Arielle received her BS degree in Chemistry from New York University, where she collaborated with the Experimental Cuisine Collective (ECC), a working group devoted to the multidisciplinary study of food and gastronomy, on research on the texture propertiesof Turkish stretchy ice cream (Maras Dondurma). She has published this work in the forthcoming book The Kitchen as a Laboratory: Science inspired by the Kitchen; and it has also beenwidely reported on in the popular literature, including segments on NPR, Food Network, Scienceline.org, New York Magazine, and Discovery Channel. While At UCDavis she has been active as a teaching assistant in the Dept. of Viticulture and Enology and has worked on raising the profile of gastronomy-directed science, traveling to visit like-minded academics and chefs in New York, San Francisco, Cambridge, the UK and Spain. Her career goals are to continue researching the flavor chemistry and perception of food, eating, and drinking at the university level; applying flavor chemistry knowledge for the restaurant kitchen; and science education through dialogue with practitioners of other food-related disciplines.