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John E. Hayes, Ph.D.
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John E. Hayes, Ph.D.

  • Assistant Professor of Food Science
  • Director of Sensory Evaluation Center
220 Food Science Building
University Park, PA 16802
Email: jeh40@psu.edu
Phone: 814-863-7129

Education:

  1. Postdoc, Brown University, Alcohol/Behavioral Genetics
  2. Ph.D., University of Connecticut, Nutrition
  3. Graduate Certificate, University of Connecticut, Quantitative Research Methods (Psychology)
  4. M.S., Cornell University, Food Science (Sensory Science)
  5. B.S., Cornell University, Food Science

Biography:

Research Interests:

Dr. Hayes’ research group studies food choice within a biobehavioral framework, integrating traditional sensory science methods with behavioral genetics to understand biological factors that may cause individuals to like and consume some foods but not others. Special emphasis is given toward foods and beverages that have a strong potential health impact. Research in his laboratory focuses on the following areas:

•    Psychophysics of taste and flavor perception
•    Quantifying the impact of genetic variation in food sensations and reward
•    Understanding how this variation may or may not influence patterns of food intake
•    Identifying factors that drive the consumption or avoidence of alcohol, bitter phytonutrient rich vegetables, and fat/sugar mixtures
•    Acquisition of preference for initially aversive stimuli, like the burn from chiles or black coffee 

Selected Publications:

Duffy VB, Hayes JE, Sullivan BS, and Faghri P. 2009. "Surveying Food/Beverage Liking: A Tool for Epidemiological Studies to Connect Chemosensation with Health Outcomes" Ann NY Acad Sci. In press.

Hayes, JE and Duffy VB. 2008. "Oral sensory phenotype identifies level of sugar and fat required for maximal liking." Physiology & Behavior 95(1-2): 77-87. Epub 2008 May 2, doi:10.1016/j.physbeh.2008.04.023.

Hayes JE, Bartoshuk LM, Kidd JK, Duffy VB. 2008. "Supertasting and PROP bitterness depends on more than the TAS2R38 gene." Chemical Senses 33(3): 255-265. Epub 2008 Jan 21, doi:10.1093/chemse/bjm084.

Hayes, JE. 2008. "Transdisciplinary perspectives on Sweetness." Chemosensory Perception 1(1):48-57. Epub 2007 December 11, doi:10.1007/s12078-007-9003-z.

Hayes JE, Duffy VB. 2007. "Revisiting sugar-fat mixtures: sweetness and creaminess vary with phenotypic markers of oral sensation." Chemical Senses 32(3): 225-236. Epub 2007 Jan 4, doi:10.1093/chemse/bjl050.

Bartoshuk LM, Duffy VB, Hayes JE, Snyder DJ. 2006. "Psychophysics of sweet and fat perception in obesity: problems, solutions and new perspectives." Philos Trans R Soc Lond B Biol Sci 361(1471): 1137-48.

Dinehart ME, Hayes JE, Bartoshuk LM, Lanier SL. & Duffy VB. 2005. "Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake." Physiology & Behavior, 87(2): 304-13.

Lanier SA, Hayes JE, Duffy VB. 2005. "Sweet and bitter tastes of alcoholic beverages mediate alcohol intake in of-age undergraduates." Physiology & Behavior 83(5): 821-831.

Green BG, Hayes JE. 2004. "Individual Differences in Perception of Bitterness from Capsaicin, Piperine and Zingerone." Chemical Senses 29(1): 53-60.

Green BG, Hayes JE. 2003. "Capsaicin as a probe of the relationship between bitter taste and chemesthesis." Physiology & Behavior 79(4-5): 811-821.

Horne J, Hayes J, Lawless HT. 2002. "Turbidity as a measure of salivary protein reactions with astringent substances." Chemical Senses 27(7): 653-9.

Research Interests:

Food Choice:

Flavor perception, behavioral genetics, and ingestive behavior; biological foundations of food liking and intake; Impact of genetic variation on food sensations and intake; Acquisition of preference for initially aversive stimuli.