NIH Sensory Nutrition and Disease Workshop

Many of our most serious and intractable health problems—including obesity, type 2 diabetes, hypertension, heart disease, and cancer—are linked to what we choose to eat and drink. What we choose to eat and drink is driven largely by the sensory properties of food: taste, smell, and texture. As molecular tools in model organisms become increasingly sophisticated, how can this new information be translated to testable hypotheses to the betterment of human health?

Objectives
  • Understand both the hedonic pathways linked to tasting and sensing of food.
  • Understand the physiological roles of chemosensory receptors and how these taste and smell sensors are involved in nutrition.

Meeting Co-Chairs
Danielle R. Reed, Ph.D., Monell Chemical Senses Center
Richard D. Mattes, Ph.D., M.P.H., R.D., Purdue University

Organizing Committee
Christopher J. Lynch, Ph.D., National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
Susan L. Sullivan, Ph.D., National Institute on Deafness and Other Communication Disorders
Coryse St. Hillaire-Clarke, Ph.D., National Institute on Aging
Padma Maruvada, Ph.D., NIDDK

Click here for the agenda