What is a cell biologist with a “green thumb” for growing intestinal organoids doing working at the Monell Chemical Senses Center, the oldest free-standing research institute for study of taste and smell? Since 2014, Monell Associate Member Peihua Jiang, PhD has been researching taste-like tuft cells...
A Day to Celebrate Our Senses (September 9, 2021) Toiling away in the background, our senses of taste and smell are underappreciated. On September 14, the organizers of first-ever World Taste and Smell Day invite you to celebrate the joys of scent and flavor. “World Taste...
(PHILADELPHIA) - The Monell Chemical Senses Center announced today that its current Director and President Robert F. Margolskee, MD, PhD, will be stepping down as Director by June 30th, 2022, after which he will remain as a part-time faculty member to complete several research projects...
Findings encourage increased consumption of healthy olive oil for culinary purposes...
PHILADELPHIA – Sour taste does not have the nearly universal appeal that sweet taste does. Slightly sour foods or drinks such as yogurt and lemon juice are yummy to many, but such highly sour foods as spoiled milk are yucky, even dangerous. Like humans, many...
PHILADELPHIA (May 17, 2021) – Researchers have known for some time that insulin plays a vital role in regeneration and growth in some types of neurons that relay environmental sensory information to our brains, such as sight. However, they know relatively little about the role...
Monell Chemical Senses Center biopsychologist Julie A. Mennella, PhD, has been recognized by the Association for Chemoreception Sciences with the 2020 Max Mozell Award for Outstanding Achievement in the Chemical Senses and will present a lecture at its virtual annual meeting on 22 April 2021....
PHILADELPHIA, January 18, 2021 - According to the Centers for Disease Control, nearly three million people will acquire an antibiotic-resistant infection each year in the United States. Doctors are currently overprescribing antibiotics for feverish individuals during the pandemic, despite widespread knowledge that COVID-19 is caused...
PHILADELPHIA, December 28, 2020 – A Monell Chemical Senses Center and Temple University team recently became part of a new, multi-institute National Institute of Health (NIH)-funded initiative called the Rapid Acceleration of Diagnostic Radical program (RADx). The NIH invested $107 million at 43 institutions across...
New Kare research fellow Yali Zhang, PhD studies how animals sense their complex food environment, including food taste and texture....
Research led by Monell finds direct methods vs, self-report show 75% of people with COVID-19 lose their sense of smell....
New research, led by the Monell Chemical Senses Center, has now found that liking of fatty food is more complex than its fat content alone – it could also be related to inborn genetic traits of the consumer related to fat perception....