Food Values Tuscany | Jean-Xavier Guinard
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Jean-Xavier Guinard

Prof. Jean-Xavier Guinard is Professor of Sensory Science in the Department of Food Science and Technology at the University of California, Davis. He teaches undergraduate, graduate and extension food science, sensory science and consumer science courses.

In 1998, he served as Head of Consumer research with the Danone Group in France. He is also the Associate Editor of Food Quality and Preference.

Prof.Guinard’s research focuses on sensory science and consumer behavior – in particular the sensory properties of foods and beverages, how humans perceive them, and how they affect food intake and consumer behavior – furthering the understanding of food intake and of consumer behavior and ultimately improving the quality of the food supply.

He was trained as a Food Engineer in France and later received a Master’s Degree in Food Science with an Enology Emphasis, and a Ph.D. in Microbiology from UC Davis.