Rachel B. Allison is a Ph.D. candidate at Cornell University with a focus in wine flavor chemistry. Her research focuses on the development of reduced off-aromas related to copper fining and canned wine formats. Rachel is passionate about communicating her research and enthusiasm for wines and has been recognized with top awards for her work from the American Society for Enology and Viticulture. She was an active member of the Food Science department and the broader Cornell community, having served in leadership roles in the Graduate Wine Society, Food Science Graduate Student Organization, Cornell Cuvée Wine Education and Blind Tasting Society, and the Graduate and Professional Women’s Network. She received her undergraduate degree in Engineering Chemistry at Queen’s University.