Harry Lawless is a Professor Emeritus in Food Science at Cornell University. He is an expert in sensory evaluation of foods and consumer products, sensory test methods, and statistical evaluation of sensory and consumer data, and flavor science. Professor Lawless taught courses on sensory evaluation and flavor perception and his research concerns methods for measuring food perception. Before his academic career, he performed consumer testing on a variety of products for S. C. Johnson. He has served as an expert on cases involving advertising claims substantiation, patent infringement, and product liability. He has written more than 100 articles and co-authored the widely-adopted textbook, Sensory Evaluation of Foods. He serves on the editorial boards of leading food and sensory science journals. He was a member of the American Society for Testing and Materials (ASTM) and a founding sponsor of the Society of Sensory Professionals. Professor Lawless received his B.A. in psychology, with distinction, from Yale University and his M.Sc. and Ph.D. from Brown University.