Jean-Xavier Guinard is Professor of Sensory Science and Co-Director of the Coffee Center at the University of California, Davis. Trained as a food and agricultural engineer in France, he earned MS degrees in sensory physiology and in food science/enology and a PhD in microbiology from UC Davis. His research focuses on sensory strategies for dietary change and the optimization of the sensory quality and consumer acceptance of foods, beverages and other consumer products. He teaches undergraduate, graduate and lifelong learning courses at UC Davis and consults for food and beverage companies and consumer agencies worldwide. Over the past 15 years, Jean-Xavier has served in various administrative roles for international education at the University of California and for the Robert Mondavi Institute at UC Davis.
University of California, Davis