Lahne is one of 15 new tenure-track faculty members hired in the college. New positions were identified to bring new talent to its focus areas, such as food and health, infectious disease, biodesign and processing, and agricultural profitability and environmental sustainability. The new faculty members are distributed across teaching, research, and Extension.
Lahne’s specific expertise is in sensory evaluation and how food is perceived by humans. He is particularly interested in craft and artisan food production, which broadly includes small producers, traditional practices, and home and restaurant cooking.
Lahne is currently working on a number of research projects, including the development of a measurement tool for individuals' capacity for food preparation; flavor profiling and consumer taste for American whiskeys; and the perception of foods in vivo within real meal-contexts.