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.
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.
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.