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Smag #01: The Science of Taste


Book Here you can download the first book in the publication series about taste published by Taste for Life.

Smag#01: The Science of Taste is edited by Professor Ole G. Mouritsen.

The book contains the collected series of articles published from the symposium The Science of Taste in Copenhagen, Denmark, august 2014.

The book is in English and can be downloaded as a pdf-file.

Furthermore, the books have been printed in a limited stock. If you wish to obtain a copy, please contact forlag [at]

Excerpts and quotes are allowed with clear specification of the source.

Summary of contents:

An understanding and description of our sensory perception of food requires input from many different scientific disciplines: in addition to the natural and life sciences, human science, social sciences, as well as the arts, each contribute their perspective on what we call taste. For the natural sciences, the key concept is flavor, encompassing all physical, chemical, and neurophysiological aspects. For researchers in human sciences, psychology, anthropology, and social sciences, taste is a broader concept related to tradition, geography, culture, as well as social relations. For cooks and practitioners, taste is a multimodal facet of food and the way we perceive and enjoy it. An interdisciplinary symposium on The Science of Taste brought together in August 2014 researchers and practitioners who deal with taste from many different perspectives with an aim to provide a composite mosaic of our current understanding of taste. The present volume contains 18 papers from the symposium published in Flavour 2015, 4.

Mentioned in the article

Head of center, professor, DSc, University of Copenhagen

Dr Ole G. Mouritsen is the head of centre in Taste for Life and head of the Gastrophysics focus area. He is a professor in Gastrophysics and Food Innovation at the Department of Food Science, University of Copenhagen.

He is an expert in bio- and gastrophysics with a special focus on mediation of the natural sciences to the general population through knowledge about food and taste.