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University Libraries Promotion and Tenure Recognition
Helene
Hopfer
Associate Professor of Food Science
Book Title: Sensory Evaluation of Food: Principles and Practices
Author: Harry T. Lawless and Hildegarde Heymann
Selection Statement:
This book is the most-prescribed textbook in the field of sensory science. On a personal level it embodies my journey to where I am today: a sensory and consumer scientist who 15 years ago had only a vague idea of this area of research. My selection of this book is also a testament to the influence a mentor can have on someone’s life—thanks to Hildegarde, I “found my calling.”
Year: 2022