Handbook of Eating and Drinking

Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research on food, food product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University. Dr. Meiselman retired as Senior Research Scientist at Natick Laboratories where he was the highestranking Research Psychologist in the United States government. His accomplishments were recognized with a 2005 Award from the President of the United States. Dr. Meiselman has served in Editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. His current interests include the effects of context/environment, emotion, wellness, psychographics, and meals and menus. He edited a large volume on Emotion Measurement in 2016 (2nd edition expected 2021) and published an edited volume on Context: The Effects of Environment on Product Design and Evaluation in 2019. Dr. Meiselman is theauthor of over 190 research papers and 6 books. Dr. Meiselman has worked in a broad range of fields related to eating and drinking: basic academic research, food product development, institutional food service design and evaluation including hospitals and military, fine dining food service, health and wellness, culinary evaluation, and an historical approach to meals. He has served as President of the Research Committee of the Institut Paul Bocuse, Lyon, France, and also served on the Research Committee for the Culinary Institute of America, Hyde Park, New York, and the food service program at Orebro University, Sweden. Dr. Meiselman has served as Visiting Professor at Bournemouth University, UK; Reading University, UK; and Orebro University, Sweden; he is currently an Adjunct Visiting Professor at Charles Sturt University, Australia.