Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research on food and other consumer products. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the United States government. His accomplishments were recognized with a 2005 Award from the President of the United States. He 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. Dr.

Meiselman is the author of over 220 research papers and 8 edited books, including two books on meals, Dimensions of the Meal (2000) and Meals in Science and Practice (2009), a large volume on Emotion Measurement (2016; 2nd edition 2021), Meat and Meat Replacements (2022), and the major reference work Handbook of Eating and Drinking (2020, 2nd edition 2026). Dr. Meiselman has worked in a broad range of fields in sensory and consumer science: basic research, commercial product development (food, wellness supplements, clothing), institutional food service design and evaluation, fine dining food service, health and wellness. 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. He has served as Visiting Professor at Bournemouth University, UK; Reading University, UK; Orebro University, Sweden; and Charles Sturt University, Australia. Dr. Meiselman has taught beginning and advanced courses on Sensory and Consumer Science globally, in North and South America, Europe, Asia, Middle East, Africa, Australia and New Zealand.