Dr John R. Piggott

Dr Piggott graduated in Natural Sciences from Cambridge University, followed by MS c and PhD in Food Science at Leeds and Reading. He is Reader in Food Science at the University of Strathclyde in Glasgow (Scotland), in the Strathclyde Institute of Pharmacy and Biomedical Sciences. His research is in the flavour, quality and acceptability of foods and beverages, and he has devoted a large proportion of the effort to alcoholic beverages, especially whisky. He has published widely in the scientific literature on sensory analysis, food flavour and food quality, and has edited books on sensory analysis and statistical methods, conference proceedings on flavour, and on whisky and other beverages, and is Editor-in-Chief of Flavour and Fragrance Journal. He is a Chevalier of the Confrérie du Franc-Pineau.

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