Dr. Delarue is Associate Professor in the Department of Food Science and Technology at the University of California Davis. His research focuses on methods to measure sensory perception and preferences and their effective use in food design. He seeks to understand the sensory determinants of food preferences and find levers to drive healthy and sustainable food behaviors. Before joining UC Davis, he was a Professor at AgroParisTech, France in the food science and technology joint research unit with INRAE and Université Paris-Saclay. He has served as Chair of the French Sensory Society (SFAS) and European Sensory Science Society (E3S).

• Department of Food Science and Technology, University of California Davis
• Co-Chaired 2023 Pangborn Edition Nantes, France