Paul Breslin Professor of Nutritional Sciences, School of Environmental & Biological Sciences, Rutgers University Co-Director, Monell Science Apprenticeship Program Paul Breslin is professor of Nutritional Sciences in the School of Environmental and Biological Sciences at Rutgers, The State University of New Jersey and is a Member of The Monell Chemical Senses Center, where he is Co-Director of the Monell Science Apprenticeship Program. His research interests address multiple disciplines including: sensation and perception, chemical senses psychophysics and genetics (psychogenomics), ingestive behavior, salt appetite, regulatory physiology, and molecular and evolutionary biology of taste and smell. Dr. Breslin was trained as an Experimental Psychologist and Behavioral Neuroscientist. He is currently serving as President of the Association for Chemoreception Sciences and has a strong interest in increasing diversity in the sciences. Papers / Presentations: Chemical Senses in Feeding, Belonging, and Surviving (Cambridge University Press, 2019) An Evolutionary Perspective on Food and Human Taste (Current Biology, 2013) Participant In: A ≠ B → Taste & Discernment March 23rd, 2024 at 2:30PM Past Event Watch the video » Where life begins to distinguish the edible, the nutritious, the appealing, from the insipid, the poisonous, and the disgusting; this is where taste and discernment come into being. From a bag of Cheetos to Michelin 3-star fare we cover a lot of ground, yet financial means alone fails to account fully for the popularity of… read more »
A ≠ B → Taste & Discernment March 23rd, 2024 at 2:30PM Past Event Watch the video » Where life begins to distinguish the edible, the nutritious, the appealing, from the insipid, the poisonous, and the disgusting; this is where taste and discernment come into being. From a bag of Cheetos to Michelin 3-star fare we cover a lot of ground, yet financial means alone fails to account fully for the popularity of… read more »