The LLUI Nutrition Research Team recently participated in the 2024 Nutrigenomics Organisation (NuGO) Conference held in Ghent, Belgium, where they presented a series of findings on personalised nutrition and taste science. PhD candidate Harry Stevens delivered an insightful oral presentation on taste perception in older adults, focusing on how taste bud density and functionality evolve with age. His research highlights the implications of these changes for taste sensitivity across the lifespan. Following this, PhD candidate Francesco Piluso discussed his innovative study on fat and umami taste sensitivity, introducing a novel genetic connection to food preferences in these taste domains. The team also unveiled a broader investigation into chilli taste sensitivity, revealing a novel genetic association with the preference for spicy sensations.
LLUI is proud to announce its new membership with NuGO, and the nutrition team looks forward to delivering their inaugural member talk at next year’s conference!
