John E. Hayes

John Edward Hayes is an American Food Scientist who specializes in Sensory & Consumer Science and Eating Behavior. He is a full professor of food science at Pennsylvania State University and director of their Sensory Evaluation Center. He has received multiple international awards for his work, and is best known for his research on chemesthesis, genetic variation in taste, and COVID-19 anosmia. Hayes is among the top 500 (<1%) most cited Food Scientists in the world. Provided by Wikipedia
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