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Bruno Moreira Leite, member of the Editorial Board

Paulo Henrique Machado de Sousa is professor of the Gastronomy Course at the Federal University of Ceará (Brazil), coordinator, professor and advisor of the Master's Degree in Gastronomy at the Federal University of Ceará (Brazil), professor and advisor of the Post-Graduate Program in Food Science and Technology at the Federal University from Ceará (Brazil) and advisor to the Master in Gastronomic Sciences at Universidade Nova de Lisboa (Portugal). He completed his doctorate in Food Science and Technology at the Federal University of Viçosa and Chemistry at the Federal University of Ceará. It operates in Gastronomy and Molecular Gastronomy areas, with emphasis on Sensory Analysis as a tool for the development and monitoring of products.

Hervé This vo Kientza, member of the Editorial Board

Sébastien Roustel, member of the Editorial Board

Thomas Vilgis is scientist at the Max Planck Institute Mainz, and Honorary Professor at the Justus-Liebig University in Giessen

Roisin Burke

Prof. Paulo José do Amaral Sobral is professor at the University of Sao Paulo