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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rdf:type	Thing foaf:Person person dul:NaturalPerson Eukaryote Person Human Animal Academic Person animal eukaryote species schema:Person
rdfs:label	John E. Hayes (en)
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)
foaf:name	John E. Hayes (en)
name	John E. Hayes (en)
dct:subject	Date of birth missing (living people) Living people Place of birth missing (living people) Year of birth missing (living people) Pennsylvania State University faculty University of Connecticut alumni Cornell University College of Agriculture and Life Sciences alumni COVID-19 researchers American food scientists
Wikipage page ID	70101974 (xsd:integer)
Wikipage revision ID	1106752991 (xsd:integer)
Link from a Wikipage to another Wikipage	Rose Marie Pangborn Society for the Study of Ingestive Behavior Pennsylvania State University University of Connecticut Physiology & Behavior Date of birth missing (living people) Living people Place of birth missing (living people) Year of birth missing (living people) Cornell University Master of Science Chemesthesis Bachelor of Science Pennsylvania State University faculty University of Connecticut alumni Brown University COVID-19 pandemic Cornell University College of Agriculture and Life Sciences alumni COVID-19 researchers Food science Association for Chemoreception Sciences American food scientists Institute of Food Technologists National Institutes of Health Sensory analysis Symptoms of COVID-19 Pangborn Sensory Science Symposium Full Professor Super taster dbr:Global_Consortium_for_Chemosensory_Research
sameAs	John E. Hayes John E. Hayes John E. Hayes John E. Hayes
thesis title	Translating taste genetics to adiposity: sensation, preference and intake of high-fat sweet foods. (en)
thesis year	2007 (xsd:integer)
workplaces	Pennsylvania State University
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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)
image size	230 (xsd:integer)
has 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)
academic advisors	Harry Lawless (en)
doctoral advisor	Valerie Duffy (en)
prov:wasDerivedFrom	wikipedia-en:John_E._Hayes?oldid=1106752991&ns=0
page length (characters) of wiki page	8361 (xsd:nonNegativeInteger)
foaf:isPrimaryTopicOf	wikipedia-en:John_E._Hayes
is Link from a Wikipage to another Wikipage of	John Hayes
is foaf:primaryTopic of	wikipedia-en:John_E._Hayes

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