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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
Activity type
Higher or Secondary Education Establishments
Non-EU contribution
€ 0,00

Beneficiaries (1)

KAROLINSKA INSTITUTET
Sweden
Net EU contribution
€ 1 499 600,00
Address
Nobels Vag 5
17177 Stockholm
Activity type
Higher or Secondary Education Establishments
Non-EU contribution
€ 0,00