Herbert L. Meiselman is an internationally known expert in sensory and consumer research on food, food product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University in New York. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the United States government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. His current interests include the effects of context/environment, emotion, wellness, psychographics, and meals and menus.