Edited by Ole G Mouritsen
Noting that, in general, our understanding of taste is inferior to our knowledge of the other human senses, an interdisciplinary symposium, The Science of Taste, took place in August 2014 and brought together an international group of scientists and practitioners from a range of different disciplines to discuss progress in the science of taste.
The Symposium led to the following special collection of articles, published in the journal Flavour, which aims to provide a composite mosaic of our current understanding of taste.
This collection of articles has not been sponsored and articles have undergone the journal’s standard peer-review process. The Guest Editors declare no competing interests.