Molly Kelly
Virginia Polytechnic

Molly joined Virginia Polytechnic Institute and State University in Blacksburg, VA, in 2013. In this role, she leads educational programs focusing on wine quality. She has led workshops including winery sanitation, filtration, microscopy, wine analysis and berry sensory analysis. She completed a Ph.D. in food science under the direction of Dr. Bruce Zoecklein in 2013. 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 Bruce Zoecklein. Previously 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 her position at Surry, she was a biodefense team microbiologist with the New York State Department of Health.