Hildegarde Heymann is a Professor and Enologist in the Department of Viticulture and Enology at UC Davis. Dr. Heymann received both her M.S. in Food Science (Enology), and her Ph.D. in Agricultural and Environmental Chemistry at UC Davis. Formerly a Professor and Dean at the University of Missouri, Dr. Heymann returned to UC Davis in 2003. Her research focuses on descriptive analysis methodology and multivariate data analyses. Her pioneering work on the effects of methoxypyrazines on the flavor of Cabernet Sauvignon wines is also well recognized. She has produced 60 publications and is the co-author of the most prescribed sensory textbook worldwide – Sensory Evaluation of Foods: Principles and Practices. In 2000, Dr. Heymann received the Faculty Alumni Award from the University of Missouri Alumni Association; in 1993, she received the Gold Chalk Award for Excellence in Graduate Teaching from the Graduate Professional Council of the University of Missouri; and in 1991 and 1993 she was awarded “Professor of the Year” from the Food Science Association.

Curriculum Vitae

Research Slides