Hildegarde Heymann, UC Davis

Hildegarde Heymann is a distinguished professor of viticulture and enology at the University of California, Davis. She has worked in all areas of sensory science and has evaluated numerous food and non-food products with descriptive analysis methodology and multivariate data analyses.

Heymann has continued her work with descriptive analysis methodology and multivariate data analyses. She has also worked on spirits such as gin, mescal and tequila, food-wine interactions, wine color perception, fruit such as raisins, tomatoes and figs. Additionally, she is working with her Viticulture and Enology colleagues on the sensory evaluation of grapes and wines.

She is the co-author of the sensory textbook Sensory Evaluation of Foods: Principles and Practices (2nd ed. 2010, Springer), currently the most prescribed sensory textbook worldwide. Heymann has presented workshops and short courses on sensory science throughout the world. She was named Honorary Researcher Lecturer by the American Society for Enology and Viticulture in 2004.

Learn more about Hildegarde Heymann.