Jean-Xavier Guinard

Professor of Sensory Science at the University of California, Davis

Jean-Xavier Guinard, PhD is a professor of sensory science at the University of California, Davis. Trained as a food and agricultural engineer in France, he holds a PhD in microbiology and master’s degrees in sensory physiology and food science/enology. Jean-Xavier’s research focuses on sensory strategies for dietary change (including The Flexitarian Flip™) and optimizing the sensory quality and consumer acceptance of foods, beverages, and other consumer products. He is co-director of the UC Davis Coffee Center and he chairs the Research Working Group of the joint CIA-Stanford Menus of Change University Research Collaborative. He teaches undergraduate, graduate, and lifelong learning courses in sensory, consumer, and food science, and consults for a number of food and beverage companies and consumer agencies worldwide. Over the past 12 years, Jean-Xavier has served in various administrative leadership roles for international education and the Robert Mondavi Institute for Wine and Food Science at the University of California. (Davis, CA)