Sugar and spice and all things nice – a journey into taste sensors in the body

11 June 2020, 14:00 - 15:00

chocolate cupcakes with buttercream icing and sugar on top. Colourful cupcake cases.

A key evolutionary need is to be able to sense and respond to taste: for example, if a food is bitter, we have sensors in our mouth to recognise the bitter taste and ensure we do not keep consuming a potentially harmful substance. Alternatively, if a food is sweet, another set of sensors in our mouth will recognise this taste and promote neural signals to encourage us to eat food which is potentially sugary and therefore high in energy. In recent years, scientists have identified these taste sensors in other tissues in the body, not related to the mouth which raises the question – why and how do our tissues ‘taste’?

Dr Havovi Chichger, ARU, delves into the weird and wonderful locations in the body which can taste and consider how and why these tissues and organs sense taste and discuss what this means in relation to our diet and health.

Presented as part of our Talking Science series, 8-12 June 2020.

Event Details

11 June 2020, 14:00 - 15:00
Please book your ticket on Eventbrite.

We continue to closely monitor the rapidly evolving situation around coronavirus (COVID-19). So we can best protect the health and wellbeing of all members of the community we are suspending many public-facing events on campus until further notice. We apologise for any inconvenience caused.