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Open Access Editorial

Welcome to Flavour

Peter J Barham12 and Per Møller3*

Author Affiliations

1 University of Bristol, H. H. Wills Physics Laboratory, Tyndall Avenue, Bristol, United Kingdom BS8 1TL

2 Department of Zoology, University of Cape Town, Rondebosch, 7701 Cape Town, South Africa

3 Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958, Frederiksberg, Denmark

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Flavour 2012, 1:1  doi:10.1186/2044-7248-1-1

Published: 21 March 2012

First paragraph (this article has no abstract)

People who enjoy good food (and this, we are sure, includes most of us) live in exciting times as the quality and availability of foodstuffs has never been better across the developed world; chefs are taking advantage of the many opportunities to use novel ingredients to provide ever more enticing dining experiences and many also take advantage of the increased understanding of the science of taste and flavour that has emerged in the last decade or so.