My lab's research focuses on chemosensory perception in humans. Specific areas of interest include individual differences in responses to foods and chemicals is associated with genetic variability, and how chemosensory perception changes as a result of dietary exposure, disease or therapeutic compounds. Understanding the pathways and mechanisms regulating this change in sensory response can better provide tools and strategies to patients and clinicians to help manage these changes. Long-term research plans include developing new approaches, including development of food products to enhance food enjoyment.