报告时间：11月5日 14:00
报告人：Herbert Stone
报告地点：食品楼E213
报告人简介：
Current Affiliation:Consultant
Education: Ph.D. Nutrition, Univ. of California, Davis; B.S. & M.S. Food Science & Technology, Univ. of Massachusetts; Dept. Chair, Food & Agricultural Sciences, Stanford Research Institute at Stanford University; President and co-founder Tragon Corporation, 1974-2007.
Profession Society Activities:Institute of Food Technologists, President, 2004-2005, Board of Directors, 1994-1996; Journal of Food Science Scientific Editor, former Editor, World of Food Science Magazine. Co-founder, Sensory Evaluation Division, numerous IFT Committees and Task Forces. The IFT Representative to the Chinese Institute of Food Science and Technology (CIFST).
Publications:More than 150 peer reviewed publications and book chapters; co-author, “Sensory Evaluation Practices”, 4th edition, Academic Press, 2012.
Awards: CFS(Certified Food Scientist 2013), IFT Fellow (1984); Phi Tau Sigma (1958); Fellow IFST (2004); IAFST (2008); CIFST China Friendship Award, 2008; Cal Willey IFT Service Award, 2011; ASTM David R. Peryam Award for Sensory Evaluation, 2010; Sensory & Consumer Sciences Achievement Award, 2014.
Other Professional Memberships: American Association for the Advancement of Science; Sigma Xi; American Society for Enology and Viticulture; American Chemosensory Society; European Chemoreception Research Organization.
Other Activities: Advisory Board, University of Massachusetts, Food Science & Technology; Chair, Leadership Board, University of California, Davis Food Science; Chair, Sensory Sciences Scholarship Fund.
