Thomas Hummel, M.D. Dr. Thomas Hummel is head of research in chemosensory systems at the Smell and Taste Clinic, Department of Otorhinolaryngology, Technische Universität Dresden, Germany. His work spans clinical and research efforts on olfactory and gustatory dysfunction, including neurodegenerative-related smell loss. He has played a key role in developing widely used olfactory function tests, such as Sniffin' Sticks and taste strips. He received most of his education at the Departments of Pharmacology at the University of Erlangen-Nürnberg and the University of Iowa, and at the Smell and Taste Center, University of Pennsylvania. He also led the influential "Position Paper on Olfactory Dysfunction" in 2017.

Before entering Medical School, he was running a restaurant in Amberg, Germany, for one and a half years, serving the second best Schnitzel in town! Robert (Bob) Pellegrino, PhD, DSc Dr. Bob Pellegrino is a postdoctoral researcher at the Monell Chemical Senses Center, specializing in smell perception and loss. With doctorates in Food Science and Medical Research, his work spans multisensory integration in eating, smell disorder diagnostics, and olfactory perception. He helped develop the widely used Scentinel diagnostic test and collaborates with the national Smell and Taste Center on cooking for those with smell loss. He also serves on the leadership team for the Global Consortium of Chemosensory Research (GCCR). He also consults for many beverage and food companies on product development and does food pop-ups around Knoxville, TN and Philadelphia, PA. Alexander Wieck Fjaeldstad, M.D.

, PhD Dr. Alexander Wieck Fjaeldstad is a physician and olfaction researcher working at the Department of Otorhinolaryngology, Goedstrup Regional Hospital, Denmark. He co-founded the Flavour Clinic, Denmark's first clinic for taste and smell disorders, where he focuses on diagnosis and treatment. He is a co-founder of the Flavour Institute at Aarhus University. He is also a member of the Center for Eudaimonia and Human Flourishing at the University of Oxford. Since 2019, he has been running a project on cooking schools for patients with smell loss, where methods for regaining pleasure from eating and cooking despite smell loss was the main focus. The tested methods and recipes from this project have been added to this book. During medical school, he worked in a cocktail restaurant, where cocktails were paired with food to boost the sensory experience.