Basic science and clinical researchers at the interface of sensory and nutrition sciences explore the potential of chemosensory biology to influence food preferences and nutrition....
The research neuroscientist known mostly for his work with the sense of taste, died Dec. 28 of Parkinson’s disease at home....
Monell scientists share their insights in a New York Times Magazine article on the coronavirus’s strangest symptom, which has opened new doors to understanding our most neglected sense....
Our research programs advance disease diagnosis and treatment, nutritional health, healthy aging and more.
Encompassing postdoctoral fellows, visiting scientists, high school and undergrad students, education is a way of life here.
We collaborate with leading international corporations from the food, beverage, fragrance, pharmaceutical, chemical, and other industries.
