Scientific Committee

Hildegarde Heymann, University of California, Davis, USA


Dr. Heymann received both her M.S. in Food Science (Enology), and her Ph.D. in Agricultural and Environmental Chemistry from UC Davis. Between July 1986 and December 2002, Dr. Heymann was on faculty at the University of Missouri - Columbia. She is the co-author (with Harry T. Lawless from Cornell University) of the sensory textbook Sensory Evaluation of Foods: Principles and Practices, currently the most prescribed sensory textbook worldwide.  She returned to UC Davis in 2003 and in 2015, Dr. Heymann became a Distinguished Professor and the Ray Rossi Chair for Viticulture and Enology, she also received the IFT Sensory and Consumer Science Division Achievement Award and the Elsevier Established Researcher Award at the 11th Pangborn Sensory Science Symposium. In 2020 she was named the American Society of Enology and Viticulture Merit Award recipient.

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