- Ph.D., Animal, Nutrition, and Food Sciences, University of Vermont, 2014
- M.S., Food Science and Human Nutrition, University of Illinois-Urbana-Champaign, 2010
- B.A., Mathematics, Oberlin College, 2006
2014 - 2017 - Assistant Professor, Department of Culinary Arts and Food Science Drexel University
2015 - Visiting Scholar, Heymann Lab, Department of Viticulture and Enology, University of California-Davis
Dr. 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 individuals’ 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, Dr. Lahne has also been increasingly involved in the critical study of sensory evaluation itself, a topic which has brought him into alignment with Science and Technology Studies (STS). He collaborates frequently with researchers in the humanities and social sciences to tackle these interdisciplinary projects.
Lahne, J., Abdi, H., & Heymann, H. (2018). Rapid sensory profiles with DISTATIS and Barycentric Text Projection: An example with amari, bitter herbal liqueurs. Food Quality and Preference, 66, 36-43. doi:https://doi.org/10.1016/j.foodqual.2018.01.003
Lahne, J., Wolfson, J. A., & Trubek, A. (2017). Development of the Cooking and Food Provisioning Action Scale (CAFPAS): A new measurement tool for individual cooking practice. Food Quality and Preference, 62(2017), 96-105.
Trubek, A., Carabello, M., Morgan, C., & Lahne, J. (2017). Empowered to cook: The crucial role of ‘food agency’ in making meals. Appetite, 116, 297-305. doi:https://doi.org/10.1016/j.appet.2017.05.017
Wolfson, J. A., Bostic, S., Lahne, J., Morgan, C., Henley, S., Harvey, J., & Trubek, A. (2017). Moving to a comprehensive understanding and assessment of cooking. British Food Journal, 119(5), 1147-1158.
Alajajian, S.E., Williams, J.R., Reagan, J.R., Alajajian, S.C., Frank, M.R., Mitchell, L., Lahne, J., Danforth, C.R., & Dodds, P.S. (2016). "The Lexicocalorimeter: Gauging public health through caloric input and output on social media." PLoS One 12(2): e0168893. https://doi.org/10.1371/journal.pone.0168893
Lahne, J., Pepino, R., & Zellner, D. (2016). You’ll spoil your dinner: Attenuating hedonic contrast in meals through cuisine mismatch. Food Quality & Preference. 56(2017): 101-106.
Spearot, J. & Lahne, J. (2016) “How Dark It Is”: Comparing Methods for Darkening Beer Without Flavor Change. Master Brewers Association of the Americas Trade Quarterly, 53(3), 145-149.
Lahne, J., Collins, T. S., & Heymann, H. (2016). Replication Improves Sorting-Task Results Analyzed by DISTATIS in a Consumer Study of American Bourbon and Rye Whiskeys. Journal of Food Science, 81(5), S1263-S1271. doi:10.1111/17503841.13301
Lahne, J. (2016). Sensory science, the food industry, and the objectification of taste. Anthropology of food, 10(2016).
Lahne, J., & Zellner, D. A. (2015). The great is the enemy of the good: Hedonic contrast in a coursed meal. Food Quality and Preference, 45(2015), 70-74.
Lahne, J., Trubek, A., & Pelchat, M. L. (2014). Consumer sensory perception of cheese depends on context: a study using comment analysis and linear mixed models. Food Quality and Preference, 32(C), 184-197.
Lahne, J., & Trubek, A. (2014). "A little information excites us." Consumer sensory experience of Vermont artisan cheese as active practice. Appetite, 78, 129-138.
Lahne, J. B., & Schmidt, S. J. (2010). Gelatin-Filtered Consommé: A Practical Demonstration of the Freezing and Thawing Processes. Journal of Food Science Education, 9(2), 53-58.
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