Speaker

John E. Hayes is Professor of Food Science and Director of the Sensory Evaluation Center at the Pennsylvania State University (Penn State) in the US. He uses a mix of quantitative and qualitative methods to study food choices and eating behavior, flavor perception, individual differences, as well as chemosensory biology, the role of taste and flavor in alcohol and eCig use, women’s health and HIV prevention, and most recently, sensory disruption associated with COVID-19, publishing 150+ peer reviewed papers on these topics. In 2021, Hayes received the IFT Sensory & Consumer Sciences Achievement Award, and he is one of the 1% most cited Food Scientists in the world.

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