ASTM International Committee E18 on Sensory Evaluation has honored Herbert Stone, Ph.D., senior advisor at Tragon Corp., Redwood Shores, Calif., with the David R. Peryam Award for his outstanding work in the applied sensory science field.

Stone has been a member of ASTM International since 1963. 

An expert in human nutrition and sensory evaluation of consumer products such as food, beverages, home and personal care, Stone was director of food and agricultural science at the Stanford Research Institute (SRI) before co-founding Tragon Corp., a marketing research and sensory testing company, in 1974.  He served as president and CEO of Tragon until 2007, when he became a senior advisor.

A graduate of the University of Massachusetts Amherst, where he received a master’s degree in food science, Stone holds a Ph.D. in nutrition from the University of California, Davis. He has served as editor of the Journal of Food Science since 2000, has authored more than 130 technical papers, and holds six patents. 

A fellow and past president of the Institute of Food Technologists, Stone is also a member of the American Society of Enology and Viticulture, the American Association for the Advancement of Science, the Association for Chemoreception Sciences, and the Food Science Advisory Board at the University of Massachusetts.

ASTM PR Contact: Erin K. Brennan, Phone: 610-832-9602; ebrennan@astm.org

Release #8817