ERC Starting Grant · 2020
Olfaction as the link between flavor preference formation and retrieval during food consumption
To change human diets is an urgent global health and sustainability goal; yet, overcoming preferences for familiar food flavors in favor of healthier or more sustainable options remains a major challenge. Odor-taste associative learning is the principal perceptual support process for flavor preference formation and retrieval. Mechanistic insight into the cortical processes that transfer appetitive properties of an odor from the mouth onto environmental objects is, however, almost completely absent. As a result, fundamental questions about the processes that drive the acquisition of new flavor preferences, and their regulation by signals from the digestive tract, still remain to be answered.…
From the public funding record at EU CORDIS. Describes the funded project, not the reviews below.