Dr. John E. Hayes is a food scientist and professor at Penn State University who studies something we all experience every day: taste and flavor. His research explores why people experience foods differently and how our biology, genetics, senses, and experiences influence what we like—and what we don't.
Have you ever wondered why one person loves extremely spicy food while another can't handle it? Why some foods taste incredibly bitter to certain people? Or why you might love a food that your friend can't stand? These are exactly the kinds of questions Dr. Hayes investigates.
His work combines food science, psychology, genetics, and neuroscience to better understand taste, smell, flavor, and eating behavior. His research has explored everything from sweetness and bitterness to spicy foods and the ways our individual senses influence the foods we choose.
Dr. Hayes is also part of the Penn State Neuroscience Institute, where researchers investigate how the brain and nervous system influence human behavior and experiences. His career demonstrates that food science isn't simply about creating new foods—it can involve understanding the brain, human senses, genetics, chemistry, nutrition, and behavior.
When Dr. Hayes joins us, students will have the opportunity to discover why we love the foods we love, why people experience taste differently, what happens in our brains when we eat, how scientists study flavor, and how an interest in food and science can lead to some fascinating careers.
