Molly joined Penn State University as the enology extension educator in the Department of Food Science in 2018. She has led workshops including winery sanitation, filtration, microscopy, wine analysis and berry sensory analysis. Her research has focused on the effect of nitrogen and sulfur applications on Petit Manseng wine aroma and flavor. Current research includes a pre-harvest, on-the-vine dehydration study in collaboration with Virginia Tech.
Prior to this, Molly was the enology extension specialist at Virginia Tech. She held the position of enology instructor at Surry Community College in Dobson, NC, where she developed the enology curriculum and managed all aspects of the college’s 1,000-case bonded winery. Under her direction, Surry produced numerous international award-winning wines. Prior to this, she was a biodefense team microbiologist with the New York State Department of Health.