Washington State University, Tri-Cities
Dr. 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 wine and spirits aroma and flavor chemistry and teaches course in wine chemistry and winery operations. Much of his current research program focuses on the impact of smoke exposure on grape and wine quality.
Prior to joining WSU, Dr. Collins was the Director of Research for the Food Safety and Measurement Facility at U.C. Davis. He received his Ph.D. in Agricultural and Environmental Chemistry from U.C. Davis in 2012. He also currently serves as the 1st Vice President for the American Society for Enology and Viticulture.