November 19, 2008

Paul Breslin, a sensory scientist at the Monell Chemical Senses Center, a non-profit independent scientific institute dedicated to interdisciplinary basic research on the senses of taste, smell, and chemosensory irritation, will be our speaker. The primary focus of his work is on taste perception, with an emphasis on taste discrimination, taste enhancement and suppression, and taste localization. For the ECC, he will discuss the genetics of aversive tastes and their impact on nutrient evaluation.

Here are two relevant articles, and the methodology of one.