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The BeTASTy project investigates the mechanisms behind unpleasant taste properties like bitterness and astringency, focusing on their physiological and neural perceptions. It aims to develop innovative biosensors to assess these tastes, integrating insights from food science, biochemistry, and neuroscience to enhance f…
Taste properties are vital to humans: they impact human survival, nutrition, health and well-being.
The problem of unpleasant taste properties, namely bitter- or astringent-tasting compounds is emerging in many diverse research fields.
Beyond the obvious interest in food science, nutrition, and in the improvement/selection of crops, also human taste disorders and drug discovery domains could also benefit from research on astringency and bitterness.
Crossing the boundaries among different fields,…
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