Understanding how the brain processes flavor from taste and smell
Official title: Development of the multisensory computations underlying flavor processing
Funded at Wake Forest University Health Sciences · NIH-10996146 · Data updated 2026-11-12
This study looks at how our brains mix taste and smell to help us enjoy food, using awake rats to understand how this process works at a tiny level, which could help us learn more about how our eating habits affect our flavor preferences.
Quick facts
| Grant type | R01 grant |
|---|---|
| Study type | NIH-funded research |
| Funding institution | Wake Forest University Health Sciences NIH-funded |
| Lab location | 1 site (Winston-Salem, United States) |
| Project start | January 15, 2023 |
| Project end | December 31, 2027 |
| Funding year | 2025 |
| Award (this year) | $396,156 |
| NIH project number | 5R01DC020212-03 |
| Project ID | NIH-10996146 on NIH RePORTER |
Who could benefit from this research
✓Could help
Ideal candidates for participation or benefit from this research would be adults interested in understanding the neural basis of flavor perception and its impact on eating behaviors.
✕Less likely to help
Patients who are not adults or those with conditions that severely impair taste or smell may not receive benefit from this research.
What this research studies
This research investigates how the brain combines taste and smell to create the perception of flavor, which significantly influences food choices and health. By using awake rats as a model, the study aims to explore the neural mechanisms behind flavor processing at a cellular level, allowing for precise control over the flavor experience. The research seeks to uncover how individual eating experiences shape flavor perception, addressing gaps left by human imaging techniques.
Why it matters
Potential benefit: If successful, this research could lead to improved understanding of flavor processing, potentially influencing dietary choices and health outcomes.
How similar studies have gone: While the approach of using animal models to study flavor processing is established, the specific methodologies and hypotheses being tested in this research may offer novel insights.
Where this research is happening
-
Wake Forest University Health Sciences
Winston-Salem, United States Active
Researchers
- Principal investigator: Maier, Joost — Wake Forest University Health Sciences
- Study coordinator: Maier, Joost
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About this research
- This is an active NIH-funded research project — typically early-stage science, not a clinical trial accepting patient enrollment.
- Some NIH-funded labs run parallel clinical studies or seek volunteers for related work. To check, contact the principal investigator or institution listed above.
- For full project details, budget, and progress reports, visit the official NIH RePORTER page.