Dr. Jean-Xavier Guinard is Professor of Sensory Science in the Department of Food Science and Technology at the University of California, Davis.

He was trained as a Food Engineer in France and later received a Master's Degree in Food Science with an Enology Emphasis, and a Ph.D. in Microbiology from UC Davis.

He teaches undergraduate, graduate and extension food science, sensory science and consumer science courses.

In 1998, he served as Head of Consumer research with the Danone Group in France.

He is Associate Editor of Food Quality and Preference.