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Professor, Department of Allied Health Sciences · University of Connecticut
Professor focused on how variation in taste affects food flavor and food preference, translated to healthier eating to reduce obesity risk.
ASSOCIATE PROFESSOR, Food Science · Pennsylvania State University
Dr. Hayes explores how sensations from food and nonfood products drive consumer acceptability, including the role of biology in food choices
Behavioral Genetics Smell Flavor Perception Integrated traditional sensory science methods with behavioral genetics to understand biological factors that may cause individuals to consume some foods but not others Taste