Ingemar Pettersson is a postdoc researcher at the Science & Technology Studies Center and the Department of Economic History at Uppsala University. He holds a PhD (2013) in the history of technology and is specialized in the politics, cultures and practices of industrial science, primarily in twentieth century Sweden. During his fellowship he worked with a project on the emergence of industrial flavor science, i.e. knowledge production on the assemblage of chemical, physical, psychological and cultural processes that constitute the flavor of food products. In the mid-twentieth century “sensory analysis” became an articulated field of industrial flavor science, and the aim of the project is to study how it was formed internationally with certain attention to the experimental methods used, for instance taste experts, human test panels, and laboratory devices. This work will contribute to a larger project that examines the changing notions of “good” flavor through close empirical studies of flavor engineering in the Swedish food industry.