- Ph.D., Food Science and Technology, Ohio State University, Columbus, 2021
- B.S., Food Science, Michigan State University, 2017
- Phi Tau Sigma - The honor society of food science and technology
- Society of Sensory Science Professionals (SSP)
- Institute of Food Technologists (IFT)
Dr. Cotter is a sensory scientist with a background in leveraging consumer responses to aid in product development decisions. She possesses expertise in applying mixed-method approaches to answer difficult questions; including classic explicit testing methods (e.g. surveys, descriptive analysis) and novel implicit technologies (e.g. biometric signal capture).
Dr. Cotter received her Ph.D. in Food Science and Technology from The Ohio State University with focus in sensory science. Her graduate research examined consumer decision making and engagement with products and services when faced with controlled biases. Her research also focused on identifying the advantages and detriments of the combined use of implicit and explicit measurement methods to provide actionable guidance to product developers. Dr. Cotter has performed studies investigating aroma perception, tactile acuity, luxury services, consumer engagement, and augmented and virtual reality.