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.

Fields of science

• medical and health sciences › health sciences › nutrition

Programme(s)

• H2020-EU.1.1. - EXCELLENT SCIENCE - European Research Council (ERC) Main Programme

Topic(s)

• ERC-2020-STG - ERC STARTING GRANTS

Call for proposal

ERC-2020-STG

See other projects for this call

Funding Scheme

ERC-STG - Starting Grant

Host institution

KAROLINSKA INSTITUTET

Net EU contribution

€ 1 499 600,00

Address

Nobels Vag 5
17177 Stockholm
Sweden

Region

Östra Sverige › Stockholm › Stockholms län

Activity type

Higher or Secondary Education Establishments

Links

Non-EU contribution

€ 0,00

Beneficiaries (1)

KAROLINSKA INSTITUTET

Sweden

Net EU contribution

€ 1 499 600,00

Address

Nobels Vag 5
17177 Stockholm

Region

Östra Sverige › Stockholm › Stockholms län

Activity type

Higher or Secondary Education Establishments

Links

Non-EU contribution

€ 0,00