معرفی
Jean-Xavier Guinard is a Professor and Sensory Scientist in the Department of Food Science and Technology at the University of California, Davis. His research focuses on sensory properties of foods and beverages, consumer behavior, and factors influencing food choice. He teaches courses including FST 10 (Food Science, Folklore and Health), FST 100B (Food Properties), FST 127 (Sensory Evaluation of Foods), and FST 227 (Food Perception and the Chemical Senses). His work spans sensory analysis of coffee, wine, olive oil, and vegetables, emphasizing cross-cultural studies and consumer acceptance.
Guinard earned his Ph.D. in Food Science from UC Davis in 1991. His awards include the World's Top 2% Scientists recognition (2020–2024). Key research themes include flavor perception, sensory mitigation of sodium reduction, and sensory evaluation methodologies for beverages and foods. He collaborates on projects like the 'Flexitarian Flip' initiative to promote plant-based diets and reduce food waste in university dining systems.
Recent studies explore coffee brewing parameters (e.g., temperature, extraction yield), the impact of smoke exposure on wine quality, and cross-cultural factors influencing children's vegetable preferences. His lab develops tools like the Coffee Brewing Control Chart and contributes to sensory standards for olive oil and citrus varieties.
- Grants/Projects:
- Research on sensory drivers of wine quality
- Evaluation of California-grown citrus varieties
- Analysis of consumer acceptance for plant-forward dishes
- Labs/Teams:
- UC Davis Sensory Evaluation Lab
- Robert Mondavi Institute for Wine and Food Science
