Held every three years, the purpose of the Weurman flavour symposia is to bring together flavour scientists from around the globe to present their new research work in a location that encourages discussion and networking. The XIV Weurman symposium was held in Queens' College, Cambridge, UK,  a backdrop that provided a stimulating historical academic atmosphere. From September 15-19th, 210 participants from all continents listened to 38 oral presentations, 16 flash presentations adn looked at 105 poster presentations. All presenters were invited to submit a chapter for this book. Each of the 124 contributions has been reviewed and edited into a standard format to record the state of the art in flavor research.

Book discusses, Flavour discovery, flavour generation, flavour perception and effects on the body, Flavour in food products.