Press Release Summary:
ASTM International Committee E18 on Sensory Evaluation honored Dr. Herbert Stone with David R. Peryam Award for work in applied sensory science. ASTM member since 1963, Stone is an expert in human nutrition and sensory evaluation of consumer food, beverage, and home/personal care products. Fellow and past president of Institute of Food Technologists, Stone has served as member of various boards, societies, and associations as well as Director of Food and Agricultural Science at SRI.
Original Press Release:
ASTM International Sensory Evaluation Committee Presents Dr. Herbert Stone with David R. Peryam Award
W. CONSHOHOCKEN, Pa.-ASTM International Committee E18 on Sensory Evaluation has honored Herbert Stone, Ph.D., senior advisor at Tragon Corp., Redwood Shores, Calif., with the David R. Peryam Award for his outstanding work in the applied sensory science field.
Stone has been a member of ASTM International since 1963.
An expert in human nutrition and sensory evaluation of consumer products such as food, beverages, home and personal care, Stone was director of food and agricultural science at the Stanford Research Institute (SRI) before co-founding Tragon Corp., a marketing research and sensory testing company, in 1974. He served as president and CEO of Tragon until 2007, when he became a senior advisor.
A graduate of the University of Massachusetts Amherst, where he received a master's degree in food science, Stone holds a Ph.D. in nutrition from the University of California, Davis. He has served as editor of the Journal of Food Science since 2000, has authored more than 130 technical papers, and holds six patents.
A fellow and past president of the Institute of Food Technologists, Stone is also a member of the American Society of Enology and Viticulture, the American Association for the Advancement of Science, the Association for Chemoreception Sciences, and the Food Science Advisory Board at the University of Massachusetts.
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