2021 Food Quality and Preference Awards

Sponsored by Elsevier

Contributions by an established researcher

Awarded to a researcher who has made major contributions to our understanding of sensory or consumer science, whether in terms of basic processes, methodologies or applications of knowledge or methods, over a prolonged period.
Previous awardees:
2021           Herb Meiselman
2011           Harry Lawless
2013           Hely Tuorila
2015           Hildegarde Heymann
2017           Sylvie Issanchou
2019           Hal MacFie

Contributions by a researcher of the future

Awarded to a researcher who received their doctoral degree no more than 10 years prior to the year of the award, for contributions to sensory or consumer science, whether in terms of basic processes, methodologies or applications of knowledge or methods.
Previous awardees:
2021         Christina Hartmann
2011         Gaston Ares
2013         John Ennis
2015         John Hayes
2017         Betina Piqueras-Fiszman
2019         Sara Spinelli

The successful nominee for each award will receive an award of USD 1000, a certificate of award, and a 1 year electronic subscription to Food Quality and Preference.

The judging panel consists of the editors and associate editors of Food Quality and Preference.

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