Virginia Tech®home

Jacob Lahne

Assistant Professor
Jacob Lahne
402F HABB1 (0924)
1230 Washington Street SW
Blacksburg, VA 24061


  • 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

Professional Appointments

2017 - present: Assistant Professor, Department of Food Science and Technology, Virginia Tech

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


The overall objective of Dr. Lahne's research program is to develop new methods for the sensory evaluation and analysis of foods and to use those methods to generate knowledge in unexplored areas of sensory science. His efforts to achieve this are centered in 3 areas: an emphasis on developing novel, rapid methods and measurement tools in a variety of sensory-related fields for understanding human perceptions of food; a programmatic focus on the sensory evaluation of fermented and distilled beverages; and a commitment to bringing critical, interdisciplinary scholarship to the insular world of food-sensory science. Dr. Lahne's current projects mostly focus on understanding the sensory qualities of Virginia (and American) hard cider, the application of Natural Language Processing methodologies to unstructured consumer descriptions of food, and the critical integration of food science and food studies.



Clark, E.A., Duncan, S.E., Bell, M.A., Lahne, J., Gallagher, D.L., O’Keefe, S.F. (2020). Characterizing Consumer Emotional Response to Milk Packaging Guides Packaging Material Selection. Food Quality & Preference, 103984.

Phetxumphou, K., Cox, A., Lahne, J. (2020). Development and Characterization of a Check-All-That-Apply (CATA) Lexicon for Virginia Hard (Alcoholic) Ciders. Journal of the American Society of Brewing Chemists, 1-9.

Clark, E.A., Kessinger, J., Duncan, S.E., Bell, M.A., Lahne, J., Gallagher, D.L., O’Keefe, S. (2020). The Facial Action Coding System for Characterization of Human Affective Response to Consumer Product-Based Stimuli: A Systematic Review. Frontiers Psychology, 11:920.

Hamilton, L. M., & Lahne, J. (2020). Fast and automated sensory analysis: Using natural language processing for descriptive lexicon development. Food Quality and Preference, 83, 103926.

Hamilton, L. M., & Lahne, J. (2020). Assessment of Instructions on Panelist Cognitive Framework and Free Sorting Task Results: A Case Study of Cold Brew Coffee. Food Quality and Preference, 83, 103889.

Wolfson, J. A., Lahne, J., Raj, M., Insolera, N., Lavelle, F., & Dean, M. (2020). Food Agency in the United States: Associations with Cooking Behavior and Dietary Intake. Nutrients, 12(3), 877.

Phetxumphou, K., Miller, G., Ashmore, P. L., Collins, T., & Lahne, J. (2020). Mashbill and barrel aging effects on the sensory and chemometric profiles of American whiskeys. Journal of the Institute of Brewing, 126, 194–205. 

Lahne, J. (2020). Sorting Backbone Analysis: A network-based method of extracting key actionable information from free-sorting task results. Food Quality and Preference, 83, 103870. 

Bullock, K., Lahne, J., & Pope, L. (2020). Investigating the role of health halos and reactance in ice cream choice. Food Quality and Preference, 80, 103826. 

Lahne, J., Abdi, H., Collins, T., & Heymann, H. (2019). Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis: Descriptive analysis of American whiskey…. Journal of Food Science, 84(3), 629–639. 

Leung, C. W., Wolfson, J. A., Lahne, J., Barry, M. R., Kasper, N., & Cohen, A. J. (2019). Associations between Food Security Status and Diet-Related Outcomes among Students at a Large, Public Midwestern University. Journal of the Academy of Nutrition and Dietetics, 119(10), 1623–1631. 

Ma, S., Neilson, A., Lahne, J., Peck, G., O’Keefe, S., Hurley, E. K., Sandbrook, A., & Stewart, A.C. (2018). Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition. Journal of Food Science, 83(11), 2772–2781.

Ma, S., Neilson, A. P., Lahne, J., Peck, G. M., O’Keefe, S. F., & Stewart, A. C. (2018). Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA. Journal of the Institute of Brewing, 124(4), 467–476. 

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:

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:

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. 

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.