About Me

Dr. Herbert L. Meiselman is an internationally known expert in the fields of sensory and consumer research, product development and food service system design and evaluation. He is Co-Editor of Food Quality and Preference published by Elsevier, and was a founding Editor of Journal of Foodservice published by Blackwell. He has held Visiting Professorships at both Reading University and Bournemouth University, UK, and Orebro University, Sweden.  He is currently on the Research Committee of the Institut Paul Bocuse, Lyon, France. He recently retired as Senior Research Scientist at Natick Laboratories where he was the highest ranking Research Psychologist in the U.S. government.

In 2003, he was Co-Chairman of the 5th Pangborn Sensory Science Symposium in Boston, the largest international food sensory and consumer research meeting. Dr. Meiselman is one of the founders and lecturers of the Targeting the Consumer short course series. Dr. Meiselman is the author of over 160 research papers and 4 books, and has lectured extensively in the United States, Europe, New Zealand and Japan. He recently edited a book on Meals in Science and Practice.