FLORIDA STATE UNIVERSITY NEUROSCIENTIST EARNS $2.5M NIH GRANT TO EXAMINE HOW TEMPERATURE INFLUENCES TASTE PROCESSING

TALLAHASSEE, Fla., Nov. 2 -- Florida State University issued the following news release:

A Florida State University neuroscientist has received a new grant from the National Institutes of Health -- > to investigate how a food or drink's temperature affects the way our brains process the taste of salt, a neural mechanism that plays a significant role in shaping eating behaviors and nutrition habits.

Associate Professor of Biological Science and Neuroscience Roberto Vincis will use the $2.5 million in funding from the NIH's National Institute on Deafness and Other Communication Disorders -- > to research temperature's impact on salt taste processing through his project, "Thermal Influences on Salt Taste Sensitivity and Neural Processing." ...