Blog

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....

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....

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. [caption...

Alissa Smethers, PhD, received her PhD in Nutrition science from Pennsylvania State University. She is currently a postdoctoral fellow at the Menella Lab where she looks at both children and their mothers as a dyad, sweet taste phenotypes, and new measures of dietary habits that...