Editors

Editor-in-Chief:

Jeannine Delwiche, PhD, CFS, Tasting Science, LLC, Fairless Hills, PA, USA 

Associate Editors:

Kathryn Deibler, PhD, GSK Consumer Healthcare, Richmond, VA, USA

Donald A. Wilson, PhD, Department of Child & Adolescent Psychiatry, New York University School of Medicine, New York, NY, USA

Editorial Board:

Terry Acree, PhD, Department of Food Science, Cornell University, Ithaca, NY, USA

Linda Bartoshuk, PhD, Center for Smell and Taste, University of Florida, Gainesville, FL, USA

Valerie Duffy, PhD, RD, University of Connecticut, Storrs, CT, USA

Annick Faurion, Doctorat d'Etat ès Sciences, Paris, CNRS, Institut de Neurobiologie Alfred Fessard (INAF), Gif/Yvette Cedex, France

Stuart Firestein, PhD, Department of Biological Sciences, Columbia University, New York, NY, USA

Bruce Halpern, PhD, Professor Emeritus of Psychology and Neurobiology and Behavior, Cornell University, Ithaca, NY, USA

John E. Hayes, PhD, Pennsylvania State University, University Park, PA

Rachel Herz, PhD, Adjunct Professor, Department of Psychiatry and Human Behavior, Alpert Medical School, Brown University, Providence, RI, USA

Thomas Hofmann, PhD, Food Chemistry and Molecular Sensory Science, Technical University of Munich, Munich, Germany

Thomas Hummel, Prof. Dr. med., The Smell and Taste Clinic, Department of Otorhinolaryngology University of Dresden Medical School, Dresden, Germany

Sylvie Issanchou, PhD Centre des Sciences du Gout et de l'Alimentation (CSGA), CNRS-INRA-Universite de Bourgogne joint research unit, Dijon, France

Marilyn Jones-Gotman, PhD, McGill University, Montreal Neurological Institute, Montreal, Canada

Russell Keast, PhD, CFS, Exercise and Nutrition Science, Centre for Physical Activity and Nutrition Research, Deakin University,Burwood, Victoria, Australia

Egon P. Köster, PhD, Emeritus Professor Experimental Psychology, Helmholtz Institute of Utrecht University, Utrecht, The Netherlands

Jean-Luc Le Quéré, PhD, Centre des Sciences du Gout et de l'Alimentation (CSGA), CNRS-INRA-Universite de Bourgogne joint research unit, Dijon, France

Tyler S. Lorig, PhD, Neuroscience Program, Washington and Lee University, Lexington, VA, USA

Robert J. McGorrin, PhD, Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA

Richard D. Mattes, MPH, PhD, RD, Department of Foods and Nutrition, Purdue University, West Lafayette, IN, USA

John Prescott, PhD, TasteMatters Research & Consulting, Sydney, Australia

George Preti, PhD, Monell Chemical Sciences Center and Department of Dermatology, School of Medicine, University of Pennsylvania, Philadelphia, PA, USA

Benoist Schaal, PhD, Centre des Sciences du Gout et de l'Alimentation (CSGA), CNRS-INRA-Universite de Bourgogne joint research unit, Dijon, France

Susan Schiffman, PhD, Schiffman Consulting, Durham, NC and Department of Electrical and Computer Engineering, North Carolina State University, Raleigh, NC, USA 

Chris Simons, PhD, CFAES Department of Food Science & Technology, Columbus, OH, USA

Dana Small, PhD, John B. Pierce Laboratory and Yale University, New Haven, CT, USA

Derek J. Snyder, PhD, University of Florida, Gainesville, FL, USA  

Andrew Taylor, PhD, Emeritus Professor Division of Food Sciences, School of Biosciences, University of Nottingham, Nottingham, England, UK

Hely Tuorila, PhD, Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland

Marga Veldhuizen, PhD, John B. Pierce Laboratory and Yale University, New Haven, CT, USA

Theresa L. White, PhD, Department of Psychology, Le Moyne College, Syracuse, NY, USA

Paul M. Wise, PhD, Monell Chemical Senses Center, Philadelphia, PA, USA