Sensory Nutrition and Disease Workshop
Many of our most serious and intractable health problems—including obesity, type 2 diabetes, hypertension, heart disease, and cancer—are linked to what we choose to eat and drink. What we choose to eat and drink is driven largely by the sensory properties of food: taste, smell, and texture. As molecular tools in model organisms become increasingly sophisticated, how can this new information be translated to testable hypotheses to the betterment of human health?
- Understand both the hedonic pathways linked to tasting and sensing of food.
- Understand the physiological roles of chemosensory receptors and how these taste and smell sensors are involved in nutrition.
Danielle R. Reed, Ph.D., Monell Chemical Senses Center
Richard D. Mattes, Ph.D., M.P.H., R.D., Purdue University
Christopher J. Lynch, Ph.D., National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
Susan L. Sullivan, Ph.D., National Institute on Deafness and Other Communication Disorders
Coryse St. Hillaire-Clarke, Ph.D., National Institute on Aging
Padma Maruvada, Ph.D., NIDDK
November 1, 2019
Workshop Banner Taste Papilla Image Credit: Dany Gaillard, Ph.D., and Linda Barlow, Ph.D., University of Colorado Anschutz Medical Campus, NIH support from: National Institute on Deafness and Other Communication Disorders (NIDCD)