Assistant Professor of Food Science, Department of Culinary Arts and Food Science, Center for Hospitality and Sport Management
Jake Lahne, PhD, is an Assistant Professor of Food Science in the Department of Culinary Arts and Food Science at Drexel University. He holds a PhD in Animal, Nutrition and Food Sciences from the University of Vermont, an MS in Food Science and Human Nutrition from the University of Illinois Urbana-Champaign, and a BA in Mathematics from Oberlin College. Lahne’s specific expertise is in sensory evaluation: how food is perceived by humans. He is particularly interested in craft and artisan food production, which broadly includes small producers, traditional practices and home and restaurant cooking. He is currently working on a number of research projects, including: the development of a measurement tool for capacity for food-preparation; the flavor profiling and consumer liking for American whiskeys; and the perception of foods in vivo within real meal-contexts. Recently, he has been increasingly involved in the critical study of sensory evaluation itself, a topic which has brought him into alignment with the Drexel Center for Science, Technology & Society. Lahne also has expertise with statistical analysis of sensory and consumer studies and the flavor chemistry of alcoholic beverages. He is an active member of the Association for the Study of Food and Society, the Institute of Food Technologists and the Society for the Social Studies of Science.