**About the Editor**

#### **Derek V. Byrne**

Derek V. Byrne is professor of sensory and consumer science and a science leader of the Food Quality Perception & Society (FQS) Team at The Department of Food Science, Aarhus University in Denmark. Derek has a PhD in sensory science from the University of Copenhagen and an MSc in food and nutritional science from University College Cork in Ireland. Derek has over 25 years of experience in sensory and consumer science research, from the senses, through to product quality and design, and on to the importance of sensory science in food industry applicability. Derek's team at Aarhus University focuses on understanding food quality and perception via a cross-disciplinary synergy of multisensory human food analysis, experimental psychology, physiological responses, and cognitive neuroscience in the design and development of high quality, better-tasting, more stimulating, more memorable, and healthier food and drink experiences.
