Amy Andes

Amy Andes is a PhD student in the Food Science and Technology department at The Ohio State University in Columbus, Ohio. Before starting her PhD research, Amy graduated from Northeastern University in Boston, Massachusetts with a BS in Chemistry. Her undergraduate career included an internship at a pharmaceutical company and an internship at a food science startup. She researched the ethics of authorship throughout STEM disciplines in her final semesters.

Her current research delves into sensory food science and examines the underlying factors causing many children with autism to have tactile aversions to food. She is specifically focused on perception of textures in the oral cavity. Amy is utilizing an ACBC approach to inquire about the disapproval of certain food texture groups and their subsequent levels. The results will discern what attributes to focus on for follow-up interactive food studies. This work will probe a longstanding challenge for people with autism, and Amy hopes to provide insight to families on how to better approach mealtime menus.

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