Karinna Estay, Ph.D.
Food Science and Technology
B.S. Agricultural Engineering (University of Chile, Chile)
M.S. Olive Oil Production and Technology (University of Perugia, Italy)
Karinna Estay is a PhD student in Food Science at UC Davis. Her research focuses on sensory determinants in children’s food intake at different cognitive stages. Among the different factors involved in this area of research, Karinna wished to explore interculturality and social influence. Her research is focused on vegetable acceptance and rejection by children, looking for the main sensory drives involved in their choices. Karinna’s aim is to determine relevant information to contribute to the promotion of a healthy diet in kids, specifically by increasing vegetable consumption in the early stages on life.
Her interest on healthy and tasty foods led her to obtain a bachelor degree in Agricultural Engineering from the University of Chile, and her master’s degree in Olive Oil Production and Technology from the University of Perugia in Italy. After she finished her studies, Karinna worked as an instructor in the Department of Agroindustry at the University of Chile for one year. After that, she moves to the US and, in 2014, won a scholarship from the Chilean government to pursue her PhD.