Collaborators

Howard Moskowitz, PhD

Dr. Howard Moskowitz a well-known experimental psychologist in the field of psychophysics and an inventor of world-class market research technology. He is the CEO of i-Novation Inc. He has written/edited sixteen books, has published well over 300 articles and serves on the editorial board of major journals.

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Hildegarde Heymann, PhD

Dr. Hildegarde Heymann is a sensory scientist with the Department of Viticulture and Enology at the University of California Davis, where her work has involved descriptive analysis methodology and multivariate data analyses. She has also worked on food-wine interactions, wine color perception, and the effects of drying methods on the sensory characteristics of raisins.

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Mark Krasnow, PhD

Dr. Mark Karsnow is a Senior Lecturer at the Eastern Institute of Technology.

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Roberta Militello, MS Architecture

Roberta Miltello is an expert in appliccations of multimedia tools for research and teaching at Cornell University.  Learn more about Roberta Militello's research and culinary blog .

Howard Schutz, PhD

Dr. Howard Schutz has more than 60 years of experience in the sensory and consumer sciences field. He has focused his career on taste and odor research, preference measurement and methodology, liking prediction from sensory attributes, and cognitive and context factors in food acceptance. He pioneered the use of psychometric techniques to develop testing methodology. He also developed the food action scale (FACT) to measure liking and use characteristics of foods and beverages.

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Michael Nestrud, PhD

Dr. Michael Nestrud's research concentrations include multivariate perception, novel flavor compounds, chef vs. consumer perception, emotion and graph theory.

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