In the 1960s, very little was understood about the essential mechanisms and functions of what were thought to be the “minor senses” — taste and smell. As a junior professor in the veterinary school at Cornell, Dr. Morley Kare became increasingly interested in this field as he investigated food choice in a variety of species. With encouragement from such government agencies as the National Science Foundation and the Veterans Affairs Administration, and a few foresighted individuals, including Henry Walter, the chairman of International Flavors & Fragrances, Inc., Dr. Kare set out to establish a research organization that was multidisciplinary, made up of chemists, biochemists, physiologists, and psychologists –– all located and working in the same place.