Sensory Scientist Dr. Hildegarde Heymann Confirmed as the 2020 ASEV Merit Award Recipient
We’re pleased to announce that Dr. Hildegarde Heymann of the University of California, Davis, has been confirmed as the 2020 ASEV Merit Award recipient. She will be presenting “Forty Years of Wine and Sensory Science” at the Joint 71st ASEV National Conference and 45th ASEV Eastern Section Annual Meeting in Portland, Oregon, on June 15-18, 2020.
Dr. Heymann is a sensory scientist in the Department of Viticulture and Enology. Formerly a professor at the University of Missouri, she has worked on all areas of sensory science and evaluated numerous food and non-food products, including wine, meat, ice cream, cereals, juices, cat litter, soap and toothpaste. At UC Davis, Dr. Heymann continued her work with descriptive analysis methodology and multivariate data analyses. She also worked on spirits such as gin, mescal, tequila and whiskies, food-wine interactions, wine color perception, fruit, such as raisins, melons, tomatoes, figs and strawberries. Additionally, she is working with her Viticulture and Enology colleagues on the sensory evaluation of grapes and wines.