Innoverview will interview the sensory & consumer sciences giant,Herbert Stone, PhD on Sept.28th 11am(GMT+8).
Herbert Stone, PhD, CFS
Received his BSc and his MSc from the Univ. of Massachusetts, his PhD in Nutrition from the Univ. of California, Davis. Was associated with the Research Institute at Stanford University from 1962-1974. Established Tragon Corporation in 1974 (providing consulting and testing services in sensory and consumer behavior) and left the company in 2007; now is an independent consultant.
Author of more than 150 publications and book chapters and the co-author of Sensory Evaluation Practices, 5th edition (in preparation).
Received numerous awards: IFT Cal Wiley Service Award, the Sensory and Consumer Sciences Achievement award, the David R. Peryam Award from ASTM, the Award of Distinction from the Univ. of California at Davis, the Harris Award from Ohio State University for contributions to Food Science and Technology and the Service Award from IFT’s International Division.
Was the Scientific Editor, 2007 - 2018 for Sensory Evaluation and Quality for the Journal of Food Science. Member, Board of Directors and President of IFT, 2004-2006. Developed cooperative programs between IFT and CIFST (the Chinese Institute of Food Science and Technology), served as co-organizer of IFT/CIFST Summit Conferences, Editorial Board, Global Food Technology. Currently is a Visiting Professor at Zhejiang Gongshang University.
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