Dr. Thomas Collins has been an assistant professor of grape and wine chemistry in the Viticulture and Enology Program at Washington State University since 2015. He manages a research program in grape, wine and spirits aroma and flavor chemistry and teaches courses in grape and wine chemistry and winery operations. Prior to joining WSU, Dr. Collins was the director of research for the Food Safety and Measurement Facility at UC Davis and also worked in the wine industry in New York and California for more than 15 years. He received his Ph.D. in agricultural and environmental chemistry from UC Davis in 2012. He also currently serves as the secretary/treasurer for the American Society for Enology and Viticulture.