First, there was SCENTinel® 1.0, then 1.1, and now 2.1, the different iterations of the rapid screening tool for detecting new-onset loss of smell developed by scientists at the Monell Chemical Senses Center. Since its launch in late 2020, several studies have validated its accuracy......
The overall program of sensory nutrition research at the Monell Center spans quite literally soup to nuts, from molecular biology to policymaking....
A Tribute to Anosmia Awareness by Jenifer Trachtman, Monell Director of Development...
My name is Jenifer Trachtman, and I am the campaign director for Monell’s Smell for Life initiative. Smell for Life is Monell’s strategic aim to find causes and treatments for smell and taste disorders. It is by design crowd sourced, supported by contributions from you,......
Getting to know Kevin Bolding, PhD Earlier this year, Kevin Bolding, PhD, joined Monell as an assistant faculty member. While Bolding started his academic journey in genetics at Texas A&M university, he received his PhD in neural and behavioral science from SUNY Downstate Health Sciences......
Robert Pellegrino, PhD, received his degree in food science from the University of Tennessee. He is now a postdoctoral fellow working with the labs of Pamela Dalton, PhD, and Joel Mainland, PhD. His work combines psychophysics and behavioral analyses to help better understand our relationship......
When it comes to the sense of smell, our understanding of its logic is incomplete. Luis Saraiva, PhD, is one of a group scientists dedicated to changing that reality....
What properties allow molecules to be odorous? The Mainland Lab provides answers to one of the most fundamental questions about the sense of smell....
Associate Director Danielle Reed, PhD shares her thoughts [LINK] on science communication and her experience working with other chemosensory scientists at the University of Gdańsk, Poland....
Why would we need the ability to taste sour, or acidity in the first place? Many chemosensory scientists maintain that it first evolved as a warning system for foods that had turned or were otherwise toxic or unhealthy to eat....
For nutritionists and food scientists, creating a personalized plan to lower added sugar intake from artificially sweetened, processed foods may seem unworkable. Perhaps not....
Whether the human sense of smell overall is declining or if we’re truly better at smelling body odor is still a mystery, but one thing is certain – the number of questions to explore in sensory science will likely continue to rise....
If canine biodetectors of bird flu and other wildlife diseases prove successful and advantageous over current disease surveillance methods, they will become invaluable. The ability of dogs to smell disease may one day save your life, or perhaps even prevent a pandemic!...
Dr. Emily Mayhew received her PhD in food science from the University of Illinois at Urbana-Champaign. For the past three years, she has been a postdoctoral fellow at the Mainland Lab where she worked to predict odor characteristics of molecules based on their structural characteristics.......