Dr. Katherine A. Witrick

University of Florida, USA

Assistant Professor

Email: kthompsonwitrick@ufl.edu

Qualifications

2012 Ph.D., Virginia Polytechnic Institute and State University, USA

2008 B.S., University of Georgia, USA

Publications (Selected)

1. Covert, V. L., Farzad, R., Li, M., Thompson-Witrick, K. A., & MacIntosh, A. J. (2025). Spent Brewer’s Yeast as an Alternative Ingredient in Aquafeed. Journal of the American Society of Brewing Chemists, 83(1), 1-16.
2. Thompson-Witrick, K. A., Sundman, O., Disselkoen, S., Hanson, N., Butler, C., Jordan, V., ... & Budner, D. M. (2024). Impact of Water Ionic Chemistry on Kombucha Fermentation. Beverages, 10(4), 108.
3. Jia, Z., Lin, Z., Luo, Y., Cardoso, Z. A., Wang, D., Flock, G. H., ... & Zhang, B. (2024). Enhancing pathogen identification in cheese with high background microflora using an artificial neural network-enabled paper chromogenic array sensor approach. Sensors and Actuators B: Chemical, 410, 135675.
4. Serviss, M. T., Wendrick, N. A., MacIntosh, A. J., & Thompson-Witrick, K. A. (2024). A holistic view of the fate of berry-derived adjuncts throughout fermentation. Beverages, 10(2), 38.
5. Jia, Z., Luo, Y., Wang, D., Holliday, E., Sharma, A., Green, M. M., ... & Zhang, B. (2024). Surveillance of pathogenic bacteria on a food matrix using machine-learning-enabled paper chromogenic arrays. Biosensors and Bioelectronics, 248, 115999.
6. Nemenyi, J., Pitts, E. R., Martin‐Ryals, A., Boz, Z., Zhang, B., Jia, Z., ... & Thompson‐Witrick, K. A. (2024). The effect of mixed culture fermentation of Saccharomyces cerevisiae and Saccharomyces cerevisiae var. diastaticus on fermentation parameters and flavor profile. Journal of Food Science, 89(1), 513-522.
7. Bishop, P., Pitts, E. R., Budner, D., & Thompson-Witrick, K. A. (2022). Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile. Food Chemistry Advances, 1, 100025.
8. Moreno, S. R., Curtis, S. J., Sarkhosh, A., Sarnoski, P. J., Sims, C. A., Dreyer, E., ... & MacIntosh, A. J. (2022). Considerations when brewing with fruit juices: A review and Case study using peaches. Fermentation, 8(10), 567.
9. Bishop, P., Pitts, E. R., Budner, D., & Thompson-Witrick, K. A. (2022). Chemical composition of kombucha. Beverages, 8(3), 45.
10. Dhahir, N., Feugang, J., Witrick, K., Park, S., White, S., & AbuGhazaleh, A. (2021). The effect of different ultraviolet-C light doses on microbial reduction and the components of camel milk. Food Science and Technology International, 27(2), 99-111.
11. Thompson-Witrick, K. A., Pitts, E. R., Nemenyi, J. L., & Budner, D. (2021). The impact packaging type has on the flavor of wine. Beverages, 7(2), 36.
12. Guadalupe-Daqui, M., Chen, M., Thompson-Witrick, K. A., & MacIntosh, A. J. (2021). Yeast morphology assessment through automated image analysis during fermentation. Fermentation, 7(2), 44.
13. Thompson-Witrick, K. A., & Pitts, E. (2020). Nitrogen content in craft malts: Effects on total ester concentration in beer. Journal of the American Society of Brewing Chemists, 78(4), 308-313.
14. Witrick, K., Pitts, E. R., & O’Keefe, S. F. (2020). Analysis of lambic beer volatiles during aging using gas chromatography–mass spectrometry (GCMS) and gas chromatography–olfactometry (GCO). Beverages, 6(2), 31.
15. Das, K., Choudhary, R., & Thompson-Witrick, K. A. (2019). Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt. Lwt, 108, 69-80.

Profile Details

https://scholar.google.com/citations?user=ooyC-x8AAAAJ&hl=en

https://fshn.ifas.ufl.edu/about/faculty-bio-pages/thompson-witrick/

https://scholar.google.com/citations?user=ooyC-x8AAAAJ&hl=en

https://www.researchgate.net/profile/Katherine-Witrick