About: John E. Hayes

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John Edward Hayes is an American Food Scientist who specializes in Sensory & Consumer Science and Eating Behavior. He is a Full Professor of Food Science at Pennsylvania State University and Director of their Sensory Evaluation Center. He has received multiple international awards for his work, and is best known for his research on chemesthesis, genetic variation in taste, and COVID-19 anosmia.

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dbo:abstract	John Edward Hayes is an American Food Scientist who specializes in Sensory & Consumer Science and Eating Behavior. He is a Full Professor of Food Science at Pennsylvania State University and Director of their Sensory Evaluation Center. He has received multiple international awards for his work, and is best known for his research on chemesthesis, genetic variation in taste, and COVID-19 anosmia. (en)
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dbp:academicAdvisors	Harry Lawless (en)
dbp:doctoralAdvisor	Valerie Duffy (en)
dbp:education	BS, Food Science, 1998, Cornell University (en) MS, Food Science, 2000, Cornell University (en) Fellowship, Alcohol Addiction / Genetics 2009, Brown University (en) PhD, Nutritional Sciences, 2007, University of Connecticut, (en)
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dbp:name	John E. Hayes (en)
dbp:thesisTitle	Translating taste genetics to adiposity: sensation, preference and intake of high-fat sweet foods. (en)
dbp:thesisYear	2007 (xsd:integer)
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rdfs:comment	John Edward Hayes is an American Food Scientist who specializes in Sensory & Consumer Science and Eating Behavior. He is a Full Professor of Food Science at Pennsylvania State University and Director of their Sensory Evaluation Center. He has received multiple international awards for his work, and is best known for his research on chemesthesis, genetic variation in taste, and COVID-19 anosmia. (en)
rdfs:label	John E. Hayes (en)
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foaf:name	John E. Hayes (en)
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