Kevin is the new instructor and program coordinator in the wine studies program at Santa Rosa Junior College. Kevin has a Master's in Enology from UC Davis and a Ph.D. in biochemistry from UCLA. At Davis, Kevin researched the production of hydrogen sulfide during fermentation and, at UCLA he used yeast to investigate mutations in an enzyme linked to Lou Gehrig's disease. Kevin most recently taught chemistry at Pomona College in Claremont, CA, where he developed a Chemistry of Wine and Food course. Kevin has worked at Beaulieu Vineyard, Stag's Leap Winery and at Vidal Winery in New Zealand. Prior to moving to the wine and science industries, Kevin was a Certified Public Accountant, having worked at Deloitte and Touche in San Francisco for six years.