معرفی
Harry Lawless is Professor Emeritus in Food Science at Cornell University's College of Agriculture and Life Sciences. He specializes in sensory evaluation of food and directs the Food Science Department's sensory testing facility. His research focuses on taste/smell perception and food acceptability measurement, particularly mineral tastes and oxidative interactions in foods. Lawless teaches courses in sensory evaluation and flavor perception while providing professional training to food industry professionals through specialized workshops.
Education:
- PhD, Brown University (1978)
- MS, Brown University (1976)
- BA, Yale University (1974)
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