Dr. Rachel B. Allison is a Postdoctoral Scholar in the Department of Food Science at Penn State, specializing in wine chemistry. She holds a PhD in Food Science from Cornell University, where her research focused on reductive aromas in wine and canned wine packaging. A Wine & Spirits Education Trust (WSET) scholar and award-winning communicator, she is passionate about the intersection of wine education and science communication and brings a unique perspective to teaching and tasting. She was recognized as a Future 40 Tastemaker by Wine Enthusiast in 2024.