Kerry has worked in the food processing, biotechnology and winemaking industries for over 10 years. She received her Ph.D. and held a Postdoctoral Research Associate position in Molecular Plant Sciences at Washington State University’s Institute of Biological Chemistry where she studied the biosynthesis of terpenes, plant compounds important for humans as aroma compounds and pharmaceuticals.
Kerry is co-founder/co-owner of a manufacturing company, where she was involved in the invention of a patented dehydration technology, Radiant Zone Dryer, for drying concentrated liquids such as fruit concentrates and purees, and a device and methods to determine total antioxidant activity in foods, supplements and biological fluids. She is currently an adjunct professor at WSU in the School of Food Science, and Science Director at Columbia PhytoTechnology, LLC. Kerry’s research focuses on the impacts of food processing (drying, winemaking) on phytochemicals.