Prof. John Hayes

John E. Hayes earned a BS and MS in Food Science from Cornell University, a PhD in Nutritional Sciences, and a graduate certificate in Quantitative Research Methods in Psychology from the from the University of Connecticut, before completing a Postdoctoral fellowship Alcohol Addiction and Behavioral Genetics at Brown University. He is currently a Professor of Food Science and Director of the Sensory Evaluation Center at The Pennsylvania State University. Prof. Hayes was awarded the Ajinomoto Award for Taste Research (2011) and the Barry Jacobs for Psychophysics in 2016 (both from the Association for Chemoreception Sciences) and the Sensory and Consumer Sciences Achievement Award (Institute of Food Technologists) in 2021. Prof. Hayes leads a transdisciplinary research program that applies Sensory & Consumer Science to a broad range of topics, including ingestive behavior, flavor perception, and individual differences, as well as user-centered drug delivery optimization, eCig flavor and use, and chemosensory changes due to SARS-CoV-2 infection. His interests include sensory science, human psychophysics, taste biology, drug delivery systems, food choice, ingestive behavior, and consumer acceptability.