The lab interest is on human oral perception and its implications in nutrition and health. My focus is on the perception (taste, smell, irritation, mouthfeel, astringency and the interactions of these senses) of plant-based products and the development of food choices and preferences.
Catherine Peyrot des Gachons
Researcher- Host institution: Monell Chemical Senses Center
- Position: Principal investigator
- Discipline: Food science, Nutritional science, Other
- Alternative protein type: Fermentation, Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Technical consultation
- Region: North America
- Technology focus: Consumer research, End product formulation and manufacturing, Other
- Location: Philadelphia, Pennsylvania, United States