School of Food Science

Charles Edwards, Ph.D.


Dr. Charlie Edwards

Campus Address:
School of Food Science
Washington State University
FSHN Building, room 320
100 Dairy Road
Pullman, WA 99164-6376

Office Phone

Department Fax:


Full Bio


Passion for Life -
Energy for Education

Charles G. Edwards was raised in the San Joaquin Valley of California where he worked on his family’s vineyard near Acampo raising Tokay grapes. He later worked with his father at their small vegetable processing cannery (VerNal Select Foods) in Ripon, California. After receiving his Associate in Arts (Chemistry) from San Joaquin Delta College, Stockton, CA (1980), he began an educational journey around the United States. He received a Bachelor of Science, Master of Science, and Doctor of Philosophy degrees in food science from Oregon State University (1982), Cornell University (1985), and The Pennsylvania State University (1989), respectively.

Upon graduation, he joined the faculty at Washington State University as an assistant professor, initially located at the Prosser unit but later transferred to the main campus at Pullman. Currently, he is a professor (enology) with the School of Food Science at Washington State University. Dr. Edwards is co-author of Wine Microbiology (2nd edition) which won top honors awarded by L'Organisation Internationale de la Vigne et du Vin (O.I.V.) for the best written work in enology in 2007. He also won the Excellence in Research award from the College of Agriculture, Human, and Natural Resources in 2006.

Dr. Edwards has been able to travel worldwide interacting with students, winemakers, faculty, and other professionals. He and his family completed a year-long sabbatical leave in 2002 working at Chr Hansen (Hørsholm, Denmark). Dr. Edwards sincerely enjoys interactions with the students, both undergraduate and graduate, evidenced by his enthusiasm in the classroom.

Graduate students analyzing wines.


School of Food Science, PO Box 646376, Washington State University, Pullman WA 99164-6376, 509-335-3843, Contact Us