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John E. Hayes

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John E. Hayes
Academic background
EducationBS, Food Science, 1998, Cornell University
MS, Food Science, 2000, Cornell University
PhD, Nutritional Sciences, 2007, University of Connecticut,
Fellowship, Alcohol Addiction / Genetics 2009, Brown University
ThesisTranslating taste genetics to adiposity: sensation, preference and intake of high-fat sweet foods. (2007)
Doctoral advisorValerie Duffy
Other advisorsHarry Lawless
Academic work
InstitutionsPennsylvania State University

John Edward Hayes is an American Food Scientist who specializes in Sensory & Consumer Science and Eating Behavior. He is a Full Professor of Food Science at Pennsylvania State University and Director of their Sensory Evaluation Center. He has received multiple international awards for his work, and is best known for his research on chemesthesis, genetic variation in taste, and COVID-19 anosmia.

Early life and education

Hayes completed his Bachelor of Science and Master of Science degree at Cornell University before enrolling at the University of Connecticut for his PhD in Nutritional Sciences. Following his PhD, Hayes accepted an National Institutes of Health T32 fellowship in behavioral genetics and alcohol addiction at the Brown University Center for Alcohol and Addiction Studies.[1]

Career

In 2009, Hayes was hired at Pennsylvania State University as their first tenure-track faculty member in Sensory & Consumer Science, and he became director of their Sensory Evaluation Center.[2] While directing the center, Hayes led various studies which focused on using psychophysics to study chemosensation, genetics, food choice and the optimization of oral and nonoral drug delivery systems.[3] One of his studies that focused on alcoholism confirmed that bitter receptor gene variants were associated with alcohol intake. He also suggested that chemosensory variation played little to no role in predicting alcohol intake once an individual was dependent.[4]

During the COVID-19 pandemic, Hayes collaborated with colleague Alyssa Bakke to conduct a global survey in an attempt to quantify the prevalence of loss of sensory function related to the virus.[5] Later, Hayes and Bakke launched the "Stop. Smell. Be Well." public health awareness campaign to encourage people to perform a daily smell test.[6] As a result of this research, Hayes also collaborated with Cara Exten, an assistant nursing professor, to improve contact tracing and screening efforts.[7] This eventually led to the distribution of coronavirus scent cards across Penn State's campus with QR codes to check and confirm smell loss.[8]

Leadership and Service

Hayes is a Section Editor for journal Physiology & Behavior. He was one of the founding members of leadership team of the Global Consortium for Chemosensory Research, which was founded in March 2020 to research earlier reports of chemosensory loss due to COVID-19.[9] He is Past Chair of the Pangborn Sensory Science Symposium.

Awards

Hayes is among the top 2% of most cited Food Scientists in the world.[10] He received the Pangborn Sensory Science Scholarship as a Doctoral Student at University of Connecticut. Subsequently, he received the Ajinomoto Award for Taste Research,[11] and Barry Jacobs Award for Human Psychophysics,[12] each from the Association for Chemoreception Sciences. In 2015, he also received the Food Quality & Preference Researcher of the Future [13] Award at the Pangborn Sensory Science Symposium in Sweden. In 2021, Hayes was selected to receive the Institute of Food Technologists' Sensory and Consumer Sciences Achievement Award.[14]

References

  1. ^ "John E. Hayes, Ph.D." Pennsylvania State University. Retrieved February 17, 2022.
  2. ^ Pacchioli, David (June 27, 2012). "Some Like it Hot". Pennsylvania State University. Retrieved February 17, 2022.
  3. ^ Muhollem, Jeff (May 2, 2016). "Food Science professor wins national award for research excellence". Pennsylvania State University. Retrieved February 17, 2022.
  4. ^ Mulhollem, Jeff (September 23, 2014). "Research shows alcohol sensations influenced by genes". Pennsylvania State University. Retrieved February 17, 2022.
  5. ^ Mulhollem, Jeff (April 1, 2020). "Potential link between COVID-19 and loss of smell, taste to be explored". Pennsylvania State University. Retrieved February 17, 2022.
  6. ^ Gill, Chuck (October 8, 2020). "Penn State sensory scientists encourage smell checks to fight COVID-19 spread". Pennsylvania State University. Retrieved February 17, 2022.
  7. ^ Killmon, Brooke (July 14, 2021). "Nursing faculty utilizes epidemiology in contact tracing and screening efforts". Pennsylvania State University. Retrieved February 17, 2022.
  8. ^ Castronuovo, Ella (June 4, 2021). "A look into the creation of Penn State's coronavirus scent cards". Pennsylvania State University. Retrieved February 17, 2022.
  9. ^ "Our Amazing People".
  10. ^ Jeroen Baas (2021). "Updated science-wide author databases of standardized citation indicators". 3. Elsevier BV. doi:10.17632/btchxktzyw.3. {{cite journal}}: Cite journal requires |journal= (help)
  11. ^ "Past Awardees and Lecturers".
  12. ^ "Food Science professor wins national award for research excellence".
  13. ^ "Food Science professor wins international Young Investigator Award".
  14. ^ "Two food science faculty receive awards from Institute of Food Technologists". Pennsylvania State University. March 17, 2021. Retrieved February 17, 2022.

John E. Hayes publications indexed by Google Scholar

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