Synthetic Sensory Physiology, a Martin Meyerson Lecture by Dr. Dirk Trauner. Kevin Bolding, PhD, and Guillaume de Lartigue, PhD bring tools that will move our research forward in new, creative ways! Meet Robert Pellegrino, PhD. His research and background bring together food science, neuroscience, psychophysics, and even...
Dr. Nancy Rawson is a scientist at the Monell Chemical Senses Center in Philadelphia and serves on the Science and Medical Advisory Council for the Smell and Taste Association of North America (STANA). She discusses the long-term COVID side effect of loss of taste and/or...
It’s been over 2 years since the pandemic began, and COVID-19 still dominates small talk. Sharing personal experiences with the disease was also how the conversation started when Christine Kelly, who lives in London, spoke with C&EN: “I got it three times,” she says. “The...
Olfaction has always been our underdog sense. It’s both primitive and complex, which makes it hard to study and harder still to transfer to our increasingly digital existence. Our scientific understanding of how smell works lags so far behind our grasp of hearing and (especially)...
If the taste of kale makes you screw up your face, you are not alone: researchers have observed foetuses pull a crying expression when exposed to the greens in the womb. — Click here to read the full article....
Over the weekend, Monell Faculty Member Guillaume de Lartigue, attended the 2022 Europhysiology Meeting, where his lab was awarded the prize for the best Acta Physiologica paper of 2021. Held in Copenhagen, Europhysiology 2022 is a product of the ongoing partnership between the Physiological Society, the Scandinavian...
Americans love their hot dogs, eating about 7 billion from Memorial Day to Labor Day, according to the National Hot Dog and Sausage Council. And Hulu’s hit show “The Bear” has not only sparked a great thirst for handsome line cooks, but it has also...
Imagine if there were foodie babies. These infants would offer nuanced critiques of breastmilk and strained peas, noting the layers of sweet and umami in applesauce. They’d request their squash and bananas gussied up with spiced honey and miso. They’d want Daniel Chang’s latest baby...
Speaking the language of food, Carmy honors Mikey in the only way he’s able: immersing himself in the smells, sizzles and flavors that remind him of better times, long ago, spent together. Grid spoke with two experts and two cultural cooks about the practice of remembering...
Short Wave's host Aaron Scott talks to Danielle Reed from the Monell Chemical Senses Center about the controversy in taste science and about what other tastes might exist beyond sweet, sour, bitter, salty and umami. — Click here to listen to the full episode. ...