Prof. Dr. Gary James Pickering is a Professor of Biological Sciences and Psychology at Brock University. He received his BSc in Zoology from Victoria University of Wellington, New Zealand, and his PhD in Wine Science from Lincoln University, New Zealand. Courses he teaches include Sensory Evaluation of Food & Beverages, Advanced Wine Flavor, and Environmental Psychology. His research interests include flavor science, wine quality, the psychophysics of taste, and sustainability science.