**Introduction** This project shares a diverse set of Presentation and E-Prime task scripts for food-related fMRI. Most of the Presentation tasks work with a so-called 'playlist' text file that specifies the task events (actions) and their parameters. The advantage of this approach is that event and stimulus order can be easily adapted or randomized and custom events can easily be added. The sharing of these tasks (formerly on the nutritionalneuroscience.eu website) has been made possible by European Union funding under Grant Agreement 607310 ([Nudge-it][1]). Guidelines for food-related fMRI can be found in this [good practice paper][2]. **Data collection: FoRC Platform** The FoRC platform is a subject measurement program that provides researchers in Nutrition science and related fields with an easy to use and free alternative for commercial questionnaire and experiment management programs. The toolbox allows acquiring Food-Related subject Characteristics in a standardized manner. The FoRC platform includes three components, the FoRC Toolbox, the Questionnaire Processor and the Test Battery. The FoRC Toolbox serves as a front-end for the open-source experiment builder OpenSesame. With the FoRC Toolbox you can easily generate, select, combine and run multiple existing questionnaires and tasks. The FoRC Toolbox comes with a Test Battery of questionnaires and tasks. The Questionnaire Processor can be used to process the log-files with raw data that are produced by the FoRC Toolbox. It is available on SourceForge [here][3]. **Food image viewing** Presentation scripts are in: FoodViewing_tasks.zip Standardized food and non-food images can be obtained from the F4H Image Collection (linked OSF project) or other online resources like the [FoodPics][4] or [FRIDa][5] database. Note that images from the latter databases may not be optimized for use in fMRI tasks. It is highly recommended to obtain appropriate ratings from the different image categories, in particular liking and to pre-test images in your study population(s) (liking, familiarity, other parameters of interest). Usage examples: Food (high-calorie, low-calorie) and Non-food viewing, [Charbonnier et al. 2018][6]. Healthy and unhealthy food viewing, [Van Meer et al. 2016][7]. **Food choice** A variety of food choice tasks is offered. Note that it is crucial to collect ratings on the choice options (liking, caloric content, healthiness), either before or after scanning. Pretest to check for familiarity! * Single-item choice task ([van der Laan et al. 2014a][8]). File: Single_item_food_choice-VanderLaan2014.zip * Single-item food choice task with attention manipulation (choice blocks varying in instruction) as used in [Van Meer et al. 2017][9]. File: Single_item_food_choice_with_attention_cue_van_Meer2017.zip * Two-item choice task (+ Eyetracking) ([van der Laan et al. 2014b][10]). File: binary_food_choice_vanderLaan_2014_with-withoutEyetracking.zip * Two-subsequent items choice task ([van der Laan et al. 2012][11]). File: Food_choice_task_two_items_sequentially_vanderLaan_2012.zip * NeuroShop Task a more realistic food choice task which shows a shelve with products and has movieclips of walking in a grocery store to enhance embedding. File: **Olfactory stimulation** For olfactory stimuli it is crucial to consider familiarity and recognizability, especially when presented in the absence of a visual cue. In addition, odor intensity and liking should be assessed. * Food image + Odor presentation as used in [Griffioen-Roose et al. 2014][12] (E-Prime 2, Burghart olfactometer). File: Odor+image+presentation_E-prime2_Griffioen_et_al_2014.zip * Odor presentation as used in [Reichert et al. 2018][13] (E-Prime 2, Burghart olfactometer). File: Odor_presentation_ePrime2_Reichert2018.zip. E-Prime 3 version available on request. * Image presentation during different odor blocks, mimicking ambient odor as used in [de Wijk et al. 2018][14] (E-Prime 2, Burghart olfactometer). Available on request. **Taste stimulation and consumption** Although water can in some studies be seen as the 'vehicle', for most gustatory studies it is recommended to use a control solution (artificial saliva). * Taste stimulation with a syringe-style gustometer as used in [Van Rijn et al. 2015][15]. File: Taste_fMRI_syringe_pump_vanRijn2015.zip * Taste + Picture presentation as used in [Griffioen-Roose et al. 2013][16] (syringe pump). File: Taste+Image_syringe_pump_Griffioen-Roose_2013.zip * Taste stimulation with a peristaltic pump (realistic 10-ml sips). Available on request. * Oral or gastric infusion of a liquid stimulus with a peristaltic pump as used in [Spetter et al. 2014][17]. File: Ingestion_infusion_liquid_meal_peristaltic_pump_Spetter2014.zip **Other tasks** * Food-specific Go-No-go task as used in [Zoon et al. 2018][18] (gratefully adapted from [Batterink, Yokum and Stice 2010][19]). Available on request. * Joystick approach-avoidance task /motivational taste-task, working for liquid reward as used in [Van Rijn et al. 2017][20]. Available on request. Any other task (variation) published by us is available on request. **Contact**: paul.smeets _at_ wur.nl [1]: https://www.nudge-it.eu/ [2]: https://academic.oup.com/ajcn/article/109/3/491/5369498 [3]: https://sourceforge.net/projects/forcplatform/ [4]: http://eat.sbg.ac.at/resources/food-pics [5]: https://foodcast.sissa.it/neuroscience/ [6]: https://www.sciencedirect.com/science/article/pii/S1053811918300144?via=ihub [7]: https://academic.oup.com/ajcn/article/104/6/1515/4668582 [8]: https://www.ncbi.nlm.nih.gov/pubmed/25324714 [9]: https://www.ncbi.nlm.nih.gov/pubmed/28827095 [10]: https://www.ncbi.nlm.nih.gov/pubmed/24904336 [11]: https://www.ncbi.nlm.nih.gov/pubmed/22848586 [12]: https://www.ncbi.nlm.nih.gov/pubmed/24847853 [13]: https://www.ncbi.nlm.nih.gov/pubmed/29602198 [14]: https://www.sciencedirect.com/science/article/pii/S0950329318302374 [15]: https://www.ncbi.nlm.nih.gov/pubmed/25449847 [16]: https://www.ncbi.nlm.nih.gov/pubmed/24312382 [17]: https://www.ncbi.nlm.nih.gov/pubmed/24614074 [18]: https://www.ncbi.nlm.nih.gov/pubmed/29944963 [19]: https://www.ncbi.nlm.nih.gov/pubmed/20510377 [20]: https://www.ncbi.nlm.nih.gov/pubmed/27570893