Olfaction as the link between flavor preference formation and retrieval during food consumption

Project description

Teaching our bodies to love healthy foods

Poor nutrition is one of the main threats to global health. We need to turn to a sustainable healthy diet. But changing our food habits is not easy due to the deep core physiological mechanisms of the human body that determine our food preferences. In effect, we cannot resist the influence of some flavours and smells. The EU-funded OLFLINK project aims at research that will explain how new flavour preferences are formed. In this context, it will study the processes that drive the acquisition of flavour preferences and their regulation through signals from the digestive tract. The project will enable new methods to facilitate changing dietary habits for the better.

Host institution

KAROLINSKA INSTITUTET

Net EU contribution

€ 1 499 600,00

Address

Nobels Vag 5
17177 Stockholm
Sweden

Contact the organisation

Activity type

Higher or Secondary Education Establishments

Non-EU contribution

€ 0,00

Region

Östra Sverige Stockholm Stockholms län

Website

Participation in EU R&I programmes

Beneficiaries (1)

KAROLINSKA INSTITUTET

Sweden