2021 Food Quality and Preference Awards
Sponsored by Elsevier
Nominations are now open for the following awards which will be presented at Pangborn 2021.
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.
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.
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.
Please send your nominations to John Prescott before June 15, 2021. The judging panel will consist of the editors and associate editors of Food Quality and Preference.