<div><p>The textbook provides an overview of the sensory science field&nbsp; in the context of&nbsp; diseases such as obesity and Coronavirus disease 2019 (COVID-19). This book brings a summary of the state of the science&nbsp;in key areas&nbsp; and provides examples of translational science from using cellular and rodent models to human clinical trials and community health.&nbsp;The volume structure leads the reader through the physiology of taste and smell&nbsp; into how sensory testing for taste and smell is studied, basic mechanisms, various protocols that are used throughout the field along with the pros/cons of the current methods used.&nbsp;This resource is intended for classroom teaching, for novice researchers in sensory research as well as students and postdoctoral fellows.&nbsp;Example of courses are nutrition, basic nursing, interdisciplinary health courses, sensory perception (psychology), neuroscience, and medical courses, dentistry, food science and others.&nbsp;</p></div><div><br></div>