Pangborn Executive Committee

John Prescott, Ph.D. is director of TasteMatters Research & Consulting, and author of Taste Matters. Why We Like The Foods We Do (Reaktion Books, London, 2012), and its Italian translation (Questione Di Gusto, Milan: Sirone Editore, 2013). Since 2014, he has also been a Visiting Professor at the Università degli Studi di Firenze, Italy where he is external adviser to the multi-centre Italian Taste project.

He received his doctorate from the University of New South Wales, Australia in 1986 and he was subsequently foundation director of the Sensory Science Research Centre (University of Otago, New Zealand) and of the Sensory Research Centre (CSIRO, Australia), as well as more recently holding positions as Associate Professor in Psychology at the University of Newcastle and James Cook University in Australia. He has extensive experience teaching full and short courses in sensory/consumer science and in psychology topics related to perception, cognition and learning.

He has more than 120 scientific publications in areas such as genetic variations in taste perception, cross-cultural chemosensory perceptions and preferences, flavour perception, food preferences, odour learning and memory, and emotions.

John is past President and Secretary of the Australasian Association for Chemosensory Science. He is currently editor of the pre-eminent journal for applied sensory and consumer science, Food Quality and Preference, and also serves on the editorial board of Chemosensory Perception.

Webpage: www.taste-matter.org LinkedIn: https://www.linkedin.com/in/tastematters/

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