Sensory Fingerprint: the Genetics of Taste Perception - Danielle Reed, PhD, Associate Director, Monell Chemical Senses Center

From Rajni Aneja May 12, 2021

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Danielle Reed, PhD

Associate Director, Monell Chemical Senses Center

Sensory Fingerprint: the Genetics of Taste Perception

In matters of taste, there is no argument. People differ, often dramatically, in their ability to taste and smell many of the constituents in foods and drinks and at least some of these differences are due to inborn genotypes in the taste and olfactory receptors. I will explain ongoing work in my laboratory to investigate the global scale of the human flavor experience and its biological underpinnings.

May 11, 2021

Zoom Recording ID: 98225343013 UUID: Vtm3qG0oRqmaPZVW5T4YTw== Meeting Time: 2021-05-11T19:30:56Z

Appears In: SPRING 2021 FOOD SCIENCE GRADUATE SEMINAR SERIES

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Sensory Fingerprint: the Genetics of Taste Perception - Danielle Reed, PhD, Associate Director, Monell Chemical Senses Center

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