Francine H. Hollis, PhD, CFS
Department Chair and Associate Professor, Family and Consumer Sciences
Academic Program: Food and Nutrition, Infant and Child Development
- Human perceptions to foods
- Olfactory and trigeminal responses to vapor-phase stimuli
- Odor-induced sensory modifications
- Sensory methodology development
- Instructional approaches and pedagogies
Doctor of Philosophy: Food Science and Technology - Cornell University, Ithaca, NY (2011)
Bachelor of Science: Food Science and Technology - Alabama A&M University, Normal, AL (2008)
F. H. Hollis, S. Denney, J. Halfacre, T. Jackson, A. Link, and D. Orr. 2019. Human perception of fresh produce treated with grape seed extract: A preliminary study. Journal of Sensory Studies. e12554.
F. H. Hollis and B. P. Halpern. 2019. Qualitative alcoholic and dealcoholized wine vapor-phase stimuli perceptions using a citation frequency-based method. Journal of Wine Research. 30(1): 78-93.
F. H. Hollis and F. Eren. 2016. Implementation of real-world experiential learning in a food science course using a food industry-integrated approach. Journal of Food Science Education. Journal of Food Science Education. 15(4): 109-119.
F.H. Hollis and B.P. Halpern. 2012. Assessment of low-density polyethylene squeeze bottles in delivering wine vapor-phase stimuli: A preliminary study. Journal of Sensory Studies. 27(5): 314-323.
J. Boateng, M. Verghese, L. Shackelford, L.T. Walker, J. Khatiwada, S. Ogutu, D.S. Williams, J. Jones, M. Guyton, D. Asiamah, F. Henderson, L. Grant, M. DeBruce, A. Johnson, S. Washington, and C.B. Chawan. 2007. Selected fruits reduce azoxymethane (AOM)-induced aberrant crypt foci (ACF) in Fisher 344 male rats. Food and Chemical Toxicology 45(5): 725-732.