Scientific Committee

Herbert Meiselman, USA

Dr. Herbert L. Meiselman

Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research, product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the U.S. government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in Editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. Dr. Meiselman was Co-Chairman of the 2003 Pangborn Sensory Science Symposium; he serves on the Executive Committee of the Pangborn Symposia. His current research interests include context/environment, emotion, wellness, and psychographics. He edited a large volume on Emotion Measurement in 2016, and has completed a volume on Context: The Effects of Environment on Product Design and Evaluation, to be published in 2019. Dr. Meiselman is the author of over 180 research papers and 5 books. He is the President of the Research Committee of the Institut Paul Bocuse, Lyon, France, and has worked with the Research Committee for the Culinary Institute of America, Hyde Park, New York, and the food service program at Orebro University, Sweden. He has served as Visiting Professor at Bournemouth University, UK; Reading University, UK; and Orebro University, Sweden; he is currently an Adjunct Visiting Professor at Charles Sturt University, Australia.

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